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Chuan Yue Fish Village (Mingcheng Yingjiang Store)

川菜 · ⭐ 4.2

No. 105 Chashan Road, Railway Style Street

Dishes

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  Sichuan-style Dry Pot Fish

  A Sichuan dish featuring fresh fish stir-fried in a dry pot with vegetables like potatoes and peppers, delivering a spicy and aromatic flavor.
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  Handmade Crispy Pork Strips

  Handmade crispy pork strips made from pork tenderloin, sliced into strips, coated with starch and egg, then deep-fried until golden and crunchy. A touch of salt and pepper enhances the flavor.
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  Spicy Mala Black Bass

  A signature dish featuring tender black bass cooked in a spicy, numbing sauce made from Sichuan peppercorns and chili, delivering bold, aromatic flavors.
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  Salted Pepper Shrimp

  A dish of fresh shrimp fried until crispy and tossed with salt, pepper, and aromatics like garlic and ginger.
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  Pickled Vegetable and Pork Stir-Fry Soup

  Preserved vegetable and pork shreds soup is a dish primarily made with pork tenderloin and preserved vegetables. The pork is sliced into fine threads, marinated with a small amount of starch and seasonings, then cooked together with shredded preserved vegetables in water until boiling. After seasoning, it is simmered until the pork shreds are fully cooked, resulting in a clear broth with a fresh and aromatic flavor.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Passionate Spicy Numbing Field Chicken

  Fresh field chicken is stir-fried with Sichuan pepper, chili, ginger, and garlic to create a spicy, numbing flavor. The chicken is tender and aromatic, embodying the bold taste of Sichuan cuisine.
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  Spicy Sichuan Black Fish

  Fresh black fish stir-fried with Sichuan peppercorns and chili, delivering a bold, numbingly spicy flavor.
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  Spicy Dry Pot Frog Legs

  Spicy Dry Pot Frog Legs features fresh frog legs stir-fried with vegetables and a special sauce, delivering a rich, aromatic flavor.
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  Braised Japanese Tofu

  Braised Japanese tofu is made primarily from Japanese tofu using the braising cooking method. The tofu has a crispy exterior and tender interior, paired with a rich braised sauce that creates an enticing color.
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  Spicy Pork Intestines and Blood Duck

  Fechang Maoxuewang is a Sichuan dish featuring pork intestines and duck blood, with side ingredients like bean sprouts, wood ear mushrooms, potato slices, and rice noodles, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
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  Garlic Seafood Medley

  A flavorful dish featuring fresh shrimp, squid, clams, and other seafood sautéed with garlic for a rich, savory taste.
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  Golden Soup Spicy Frog

  Golden Soup Spicy Frog features tender frog legs simmered in a golden broth with pickled chili peppers, delivering a spicy and tangy flavor.
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  Spicy Sour Fish in Golden Soup

  Black fish with sour cabbage in golden soup, featuring black fish slices marinated and stewed with pickled cabbage, ginger, garlic, then seasoned with a special golden broth for tender fish and rich flavor.
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  Fish Head and Tofu Soup

  Fish head tofu soup is made primarily from fish head and tofu. After lightly frying the fish head, water is added and simmered. Tofu cubes are then added and slowly cooked until the broth turns milky white and the ingredients are well infused.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Spicy Boiled Fish

  Spicy boiled fish is a dish featuring fresh fish with vegetables like bean sprouts and cabbage, cooked in a broth made from大量 chili and Sichuan peppercorns. Fish slices are marinated first, then simmered with vegetables in the spicy broth, finished with a sprinkle of chili powder and Sichuan pepper.
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  Spicy Boiled Black Bass

  Spicy boiled black fish with bean sprouts and cabbage, seasoned with doubanjiang, chili and Sichuan pepper. Fish slices are blanched and cooked with vegetables in boiling water, then topped with hot oil and sauce for rich flavor.

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