Wawa Chicken Cold Pot Fish (Pujiang Branch)
火锅 · ⭐ 4.1
No. 17, Yingtao Street
Dishes
Triangle PeakA traditional Chinese dish made with pork spine and spices, slow-cooked to tender perfection, resembling a mountain peak in shape.
Clean Fish HeadA dish made with fresh fish head, gently stewed or braised with ginger, scallions, and garlic for a tender texture and rich broth.
Oil DipSichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
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.
Premium Catfish DishPremium catfish is made from fresh catfish as the main ingredient, combined with seasonings such as green onions, ginger, and garlic, and carefully cooked. The fish meat is tender, the broth is rich, and it retains the natural freshness and flavor of the catfish.
Green Pepper FrogA dish made with frog legs stir-fried with green peppers, garlic, and ginger, offering a spicy and fresh flavor.
Spicy FrogA Sichuan dish made with bullfrog stir-fried in spicy chili and Sichuan peppercorns, known for its numbing and fiery flavor.
Spicy FrogA Sichuan dish made with frog meat stir-fried in a spicy and numbing sauce of chili and Sichuan peppercorns.
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.