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Weixuan Catering · Boneless Fish · Juicy Pigeon

小吃快餐 · ⭐ 4.0

No. 1, Maiwu Xin Qianjiu Lane, Huangjia Shan (adjacent to Xianxi Fudi Ou Gong Cultural Scenic Area)

Dishes

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  Signature Pigeon

  Signature squab pigeon features tender young pigeons marinated and deep-fried until crispy outside and juicy inside. Served with secret sauce or plain to highlight its natural flavor.
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  Boneless Fish Fillet

  Boneless fish slices are made from deboned fish meat, typically using carp, sea bass, or cod. The fish is sliced thin, marinated with seasonings, and then cooked by stir-frying, boiling, or steaming. The dish features tender, delicate fish slices often served with vegetables or sauce.
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  Salted Fish Bones

  Sichuan salt and pepper fish bones is a dish featuring fish bones as the main ingredient. After cleaning and marinating, the bones are deep-fried until crispy, then stir-fried with Sichuan pepper, salt, scallions, ginger, and garlic. The result is crispy on the outside and tender inside with rich aroma.
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  Lanjiang Fried Rice

  A Chinese home-style dish made by stir-frying leftover rice with preserved olives (lanjiao), eggs, and scallions. The olives add a unique salty-savory flavor.
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  Boneless River Fish

  Fresh river fish, deboned and marinated in secret seasoning, then steamed or braised to achieve tender, smooth texture with no bones.
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  Refreshing Fish Skin Salad

  A cold dish made with fish skin, cucumber, and herbs, tossed in a tangy sauce for a refreshing bite.
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  Cheese Baked Tomato

  A dish made by baking tomatoes with cheese until the cheese melts and turns golden, offering a rich and savory flavor.
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  Peanut and Pig's Trotter Salad

  A cold dish made with cleaned and boiled pig's trotter slices mixed with roasted peanuts and seasoned sauce, offering a crisp texture and rich flavor.
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  Tangerine Peel Pork Ribs

  A Chinese dish featuring pork ribs simmered with dried tangerine peel, resulting in tender meat infused with a fragrant, slightly sour taste.
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  Fish and Lamb Stew

  Yu Yang Xian is a dish made with fresh fish and mutton, typically using crucian carp or sea bass with goat or lamb meat, slow-cooked together with ginger slices and green onions.

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