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Sichuan-Hunan Pavilion · Sour Fish

湘菜 · ⭐ 3.1

No. 1226, Jiatao Highway

Dishes

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  Spicy Twelve-Flavor Crawfish

  Spicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
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  Sichuan Firewood Smoked Pork

  A traditional Sichuan dish made by smoking pork over wood fire, resulting in a rich, smoky flavor and firm texture.
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  成都口水鸡

  成都口水鸡是一道以鸡腿肉或整鸡为主料，经煮熟后冷却切块的凉菜。配以花椒、辣椒油、蒜末、姜末、葱花、香菜等调料拌制而成，口感鲜嫩，味道浓郁。
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  Thai Boneless Chicken Feet

  Thai boneless chicken feet marinated in a tangy sauce of fish sauce, lime juice, chili, garlic, and cilantro, offering a refreshing and spicy flavor.
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  Spicy Cucumber Salad

  Crisp cucumber salad is a cold dish made by washing cucumbers, smashing or cutting them into pieces, then mixing with garlic, chili oil, salt, vinegar, and sesame oil.
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  Beef Noodle with Scallop

  Fresh scallops and rehydrated vermicelli are steamed together, seasoned and served. Ginger is added to reduce fishy odor, and some recipes include broth or soy sauce for enhanced flavor.
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  Mushroom Soup with Pig Tripe

  A dish featuring pig tripe simmered in a rich mushroom broth, offering a savory and aromatic flavor.
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  Scallion Fried Broad Beans

  Scallion-flavored broad beans is a dish made primarily with fresh broad beans and scallions. After blanching, the broad beans are peeled and stir-fried together with chopped scallions. A suitable amount of salt is added for seasoning, and the dish is cooked until the beans are tender and the aroma of scallions fills the air. No complex seasonings are used in the preparation, highlighting the natural flavors of the ingredients.
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  Sichuan Pepper Sour Fish

  Green Sichuan pepper sour cabbage fish is made primarily with fresh fish meat and sour cabbage, enhanced with green Sichuan pepper for flavor. The fish meat is tender and the sour cabbage is refreshing. During cooking, the numbing aroma of the green Sichuan pepper blends harmoniously with the tangy freshness of the sour cabbage, creating a unique and distinctive taste.

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