Pang Hu Fish Hall (Special Eel • Rice Field Bullfrog • Reservoir Carp • Scenic Spot Store)
火锅 · ⭐ 4.8
No. 68 Jindai Road, Dujiangyan City
Dishes
Single-Portion Frog LegsA single-serving dish featuring fresh frog legs stir-fried with vegetables and spicy Sichuan sauce, delivering a bold, numbingly spicy flavor.
Earth EelA dish made from fresh eel, cooked with ginger, garlic, and chili in a savory broth or stir-fry.
Fresh VegetablesFresh vegetables refer to seasonal vegetables like cabbage, carrots, green peppers, and tomatoes, cleaned and cut, then prepared by blanching, stir-frying, or mixing.
Deep-water Bighead CarpDeep-water bighead carp is a dish featuring fish raised in deep water, typically prepared by cutting or cooking whole, using methods like stewing, boiling, steaming, or braising, with ginger, scallions, garlic, and sometimes doubanjiang or chili for flavor.
Special Handmade NoodlesSpecial handmade rice noodles made from优质 rice, processed traditionally by grinding, steaming, and cutting into strands, served with fresh vegetables, meat, or seafood in broth or seasoned sauce for a smooth, chewy texture.
Special Stone-Milled Tofu FlowerMade from premium soybeans ground traditionally in a stone mill, this tofu flower is smooth and delicate, served with a secret sauce or sweet syrup for a unique taste.
Special Vermicelli NoodlesSpecial vermicelli noodles made with sweet potato starch, stir-fried with pork and vegetables in a savory sauce.
Fresh-Cut Fish HeadA dish made with fresh fish head, simmered with ginger, scallions, and garlic to highlight its natural freshness and rich flavor.
Secret-Recipe IntestinesA dish made from pork intestines, slow-cooked in a special sauce with various spices, resulting in tender and flavorful meat.
Rice Field FrogA Sichuan-style dish featuring fresh bullfrog, rice field shrimp, and vegetables stir-fried in a spicy sauce, known for its rich, numbingly spicy flavor.
Yellow CroakerYellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.