Xiangcheng Xiaoyu Village · Garden Frog Fish Hot Pot (Xindu Branch)
火锅 · ⭐ 4.5
No. 88, Hongyun Avenue, Xindu Subdistrict
Dishes
Cold-Marinated Fish SkinCold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
Diao Xiao NoodlesKnife-cut noodles are made from medium-gluten flour and hand-carved using a special blade, resulting in noodles that are smooth on the outside and chewy inside, soft yet not sticky. They are typically served with pork, beef, or lamb broth, garnished with green onions and cilantro, delivering a rich noodle aroma and flavorful soup base.
Freshwater Triangle Peak FishFreshwater-raised triangle peak fish, steamed or simmered to preserve natural flavor, tender and delicious with minimal seasoning.
Freshwater Live Fish from GuizhouFreshwater live fish from Guizhou, steamed or stewed to preserve natural flavor, served with local herbs and vegetables for a delicate, authentic taste.
Original Ecological Deep-water Bighead CarpMade from deep-water bighead carp, prepared by steaming or braising to preserve the tender texture and natural flavor, using ingredients like ginger and scallions.
Fresh Live-Caught American Frog (5 lbs)Fresh live-caught American frog, 5 pounds, prepared with spicy and numbing Sichuan flavors, tender meat, rich taste.
Village Chief Board DuckA traditional dish made from duck, marinated, air-dried, and braised to create a rich, savory flavor.
Village Chief Chicken FeetA chilled chicken feet dish marinated in a spicy, savory sauce, popular as a snack or appetizer.
Deep-water Bighead CarpA dish made with fresh deep-water bighead carp, steamed or braised with ginger, scallions, and garlic, resulting in tender and flavorful fish.
Secret Spicy Red PotA spicy red pot made with secret spices, featuring beef, tripe, and other ingredients cooked in a fiery broth.