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Si Hai Fish House (Wenjiang Branch)

川菜 · ⭐ 4.2

No. 83, South Section of Yangliu East Road

Dishes

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  Cold-Mixed Pig Ear

  A refreshing dish made from boiled pig ears sliced and tossed with garlic, chili oil, vinegar, and soy sauce for a crisp, tangy bite.
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  Braised Jiangtu with Garlic

  The江团鱼 is cut into pieces and braised with garlic, then stewed with seasonings until the fish meat becomes tender and infused with rich garlic flavor.
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  Pickled Chili Small Carp

  A Sichuan dish featuring small carp marinated and cooked with pickled chili, offering a spicy and tangy flavor.
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  Pickled Pepper Yellow Catfish

  A Sichuan dish featuring yellow catfish cooked with pickled peppers and aromatics, delivering a spicy and tangy flavor.
• 

  Freshly Caught Tofu Flower with Mud Carp

  Freshly caught mud carp paired with silky tofu flower, simmered in a savory broth for a delicate and rich flavor.
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  Tomato Sturgeon

  A dish featuring fresh sturgeon cooked with tomatoes, resulting in a tender fish and tangy, rich sauce.
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  Glass Noodle Soup

  A clear soup made with glass noodles, often including meat or vegetables, known for its light and savory flavor.
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  Braised Softshell Turtle

  A traditional Chinese dish made by slow-cooking fresh softshell turtle with soy sauce, sugar, and aromatics until tender and flavorful.
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  String Beans with Yellow Catfish

  A Sichuan-style dish made with string beans and yellow catfish, stir-fried with chili, garlic, and ginger for a spicy and aromatic flavor.
• 

  Sour Soup Sturgeon

  Fresh sturgeon cooked in a sour broth made with fermented vegetables, tomatoes, and chili, resulting in a tangy and spicy dish.
• 

  Huo Xiang Qiao Ke

  A dish made with fresh perch fish steamed with ho xiang (a type of herb), resulting in a delicate and aromatic flavor.

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