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Yu Na Sour Fish (Canglong Island Branch)

川菜 · ⭐ 3.6

Yangguang 100 Dahuhu Di

Dishes

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  Boneless Tomato Fish

  A fusion dish featuring boneless carp or perch simmered in a tangy tomato sauce, resulting in tender fish and rich, savory flavor.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Boneless Sichuan Boiled Fish

  A Sichuan dish featuring boneless fish fillets in a spicy, numbing broth with vegetables like bean sprouts and wood ear mushrooms.
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  Sichuan Boiled Pork Slices (2-person)

  A spicy and flavorful dish featuring tender pork slices cooked in a chili and Sichuan pepper oil base, served with vegetables for a balanced taste.
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  番茄肉片

  番茄肉片是一道以猪肉片和番茄为主要食材的菜肴。猪肉切片后用调料腌制，与切块的番茄一同炒制，使肉片吸收番茄的酸甜汁液，口感滑嫩，汤汁浓郁。
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  Beef Rib

  Beef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
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  Sichuan-style Fish in Sour Cabbage with Peppercorns

  A spicy and sour fish dish made with boneless fish fillets, fermented cabbage, and Sichuan peppercorns, known for its numbing heat and tangy flavor.
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  Sichuan Pepper Black Fish Slices

  Spicy Sichuan pepper black fish slices are made from fresh black fish, sliced thinly and marinated with Sichuan pepper and various spices. During cooking, the fish slices are quickly stir-fried to fully absorb the aroma of the Sichuan pepper, resulting in a unique fresh and fragrant taste.
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  Quail Egg

  Quail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.

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