Yangji Grilled Fish (University Town Store)
川菜 · ⭐ 4.2
No. 22 Daoyi Second Street
Dishes
Signature Spicy Frog LegsFresh frog legs stir-fried with peanuts, garlic, ginger, chili, and Sichuan pepper, delivering a complex blend of spicy, numbing, sweet, salty, and sour flavors.
Signature Spicy Black FishA signature dish featuring fresh black fish stir-fried with a blend of spicy, sweet, sour, and savory ingredients for a complex flavor profile.
Signature Garlic Herb FishSignature Garlic Herb Fish uses fresh grass carp as the main ingredient, scaled, gutted, and cut into sections. The main preparation method involves marinating the fish sections with salt and cooking wine briefly, then pan-frying until both sides are lightly golden. In a separate pot, heat oil and sauté a generous amount of minced garlic, minced ginger, dried chili peppers, and various herbs (such as cilantro, basil, etc.) until fragrant. Add an appropriate amount of water or broth and bring to a boil. Add the pan-fried fish sections and simmer over medium-low heat until the flavors are absorbed. Finally, reduce the sauce and plate the dish. The dish highlights the complex aroma of garlic and herbs, with tender and flavorful fish.
Signature Garlic Black FishSignature Garlic Black Fish is a dish featuring fresh black fish as the main ingredient. Key components include black fish fillets, a generous amount of minced garlic, ginger slices, and scallion sections. The fish fillets are first marinated with a little salt and cooking wine, then quickly blanched or lightly fried to retain tenderness. In a separate wok, oil is heated to sauté the minced garlic, ginger, and scallions until fragrant. Broth or water is added and seasoned, followed by the fish fillets for a brief simmer. The dish is finished with a light thickening or a drizzle of hot garlic oil, highlighting the robust garlic aroma and the tender texture of the fish.
Signature Spicy Bullfrog for TwoSignature Spicy Bullfrog for Two uses fresh bullfrog meat as the main ingredient, accompanied by dried chili peppers, Sichuan peppercorns, ginger, garlic, and other spices. The bullfrog meat is cleaned, cut into pieces, marinated for flavor, then quickly blanched in hot oil to seal in moisture. Chili peppers and Sichuan peppercorns are stir-fried until fragrant in a wok, followed by the bullfrog meat. The dish is finished by adding a specially prepared spicy sauce and simmering until the sauce thickens. The resulting dish features tender bullfrog meat with a rich, spicy flavor.
Signature Spicy Qingjiang FishSignature Spicy Qingjiang Fish uses fresh Qingjiang fish as the main ingredient, accompanied by dried chili peppers, Sichuan peppercorns, ginger, garlic, and other spices. The fish is cleaned, cut into pieces, and marinated briefly with cooking wine and salt. Oil is heated in a wok to stir-fry chili peppers, Sichuan peppercorns, ginger, and garlic until fragrant, then broad bean paste is added to create a red oil base. Broth is poured in and brought to a boil before adding the fish pieces to cook over medium heat. Finally, chopped scallions and cilantro are sprinkled on top. The dish features tender fish and a bright red broth, highlighting a spicy and aromatic flavor.
Spicy Clear Frontier FishA spicy and flavorful dish made with fresh grass carp, stir-fried with Sichuan peppercorns, chili, and fermented broad bean paste, delivering a rich, numbing heat.
Old Changsha Stinky TofuOld Changsha stinky tofu is made primarily from tofu, which is fermented specially to create a unique flavor. The outer layer is crispy while the inside remains tender, and it's served with a specially prepared sauce that enhances its distinctive taste.