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Xiao Yu Hao Sour Fish (Changle Jiangtian Branch)

小吃快餐 · ⭐ 3.5

No. 68 South, Jiangtian Street

Dishes

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  Sichuan-Style Spicy Boiled Fish without Bones

  Fresh fish fillets are cooked in a spicy Sichuan-style broth with vegetables, delivering a rich, numbingly hot and flavorful dish.
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  Wood Ear Mushroom

  Wood ear mushrooms, also known as black fungus, are a common edible mushroom. To prepare them, dried wood ear mushrooms are typically soaked in water until they soften, then they can be served cold or stir-fried. When served cold, they are often mixed with vinegar, garlic, and other seasonings for a refreshing and appetizing dish. When stir-fried, they pair well with various vegetables or meats, offering a smooth, tender texture and rich nutritional value.
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  Lemon Sour Soup Duo

  A refreshing soup featuring lemon-based sour broth with chicken and fish, offering a tangy and savory taste.
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  Lemon Sour Pork Soup

  A savory dish featuring tender pork slices in a tangy lemon-based broth, often served with vegetables for a refreshing and zesty flavor.
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  Lemon Sour Soup with Black Fish

  A dish featuring black fish simmered in a tangy lemon-based broth, known for its refreshing and zesty flavor.
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  Pickled Chili Sichuan Pepper and Sour Cabbage Tofu Pudding Boneless Fish

  Boneless fish is stewed with pickled chili, sour cabbage, and tofu pudding. The fish is tender, the flavor is sour-spicy and appetizing, with a rich broth and complex texture.
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  Kelp

  Kelp is a dish primarily made with kelp as the main ingredient, typically prepared by mixing it cold, boiling it into soup, or stir-frying. Kelp is rich in iodine and various minerals, with a smooth and tender texture, making it one of the most common seafood products.
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  Hot Pot with Sichuan Noodles

  Hot pot Sichuan rice noodles is a dish made by cooking Sichuan rice noodles with hot pot seasoning. The rice noodles are made from high-quality sweet potato starch, offering a smooth and slippery texture. During preparation, the rice noodles are boiled in the hot pot base until fully cooked, absorbing the rich flavors of the broth and delivering a spicy, numbing, fresh, and aromatic taste.
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  Frog Legs

  A dish made from frog legs, typically stir-fried with garlic, ginger, and chili for a spicy and savory flavor.
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  Tomato and Beef Slices Stir-fry

  A flavorful dish combining tender beef slices with savory meat slices simmered in a tangy tomato sauce.
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  Black Fish with Tomato and Vitamin C

  Fresh black fish is cooked with vitamin-rich tomatoes, resulting in a tender texture and tangy-sweet flavor.
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  Old Jar Sichuan Pickled Cabbage with Pork Slices

  A classic Sichuan dish featuring tender pork slices stir-fried with aged pickled cabbage, known for its tangy and spicy flavor.
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  Old Jar Sichuan-Style Fish with Pickled Vegetables

  Old jar sour cabbage black fish features black fish as the main ingredient, paired with old jar sour cabbage, ginger slices, garlic cloves, and chili. The fish is sliced and stewed with the sour cabbage, allowing the fish to absorb the sour aroma for a unique flavor.
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  Fried tofu pouch

  Tofu puffs are made primarily from tofu, deep-fried until the surface turns golden and develops bubbles. The outer skin is crispy while the inside remains soft and tender, making it suitable to be enjoyed with various seasonings or sauces.
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  Sichuan-style Black Fish with Green Sichuan Peppercorns

  A Sichuan dish featuring tender black fish cooked with green Sichuan peppercorns, delivering a numbingly spicy and aromatic flavor.
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  Fragrant Celery and Tofu Skin Stir-Fried Pork

  Fragrant Celery and Tofu Skin Stir-Fried Pork is a Chinese stir-fry dish made with fragrant celery, tofu skin, and pork. The celery is cut into sections, the tofu skin is softened, and then all ingredients are quickly stir-fried with seasonings for a fresh and crispy taste.
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  Fresh Shrimp

  Fresh shrimp is a dish primarily made with fresh shrimp. During preparation, the shrimp are typically cleaned and kept to preserve their natural freshness. The cooking methods can vary, including steaming, braising, stir-frying, or making soup, all aimed at retaining the tenderness of the shrimp meat and the unique flavor of seafood.

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