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Tianyi Fish Fresh (Guanjing Road Store)

川菜 · ⭐ 3.7

No. 831 Guanjing Road (near Jinye Hotel)

Dishes

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  Braised Chicken Cubes

  A Chinese dish made by simmering chicken breast cut into cube shapes in a seasoned braising sauce, resulting in tender and flavorful meat.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Dry-Fried Eel

  A dish made by stir-frying eel with spices until dry and flavorful, popular in Sichuan cuisine.
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  Sichuan-style Boiled Eel

  A spicy and flavorful dish made with eel, cooked in a broth with chili peppers and Sichuan peppercorns, typical of Sichuan cuisine.
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  江团鱼

  Jiangtuan fish is a dish made primarily from Jiangtuan fish, seasoned with various spices and cooked using specific methods. The preparation typically involves cleaning the fish, marinating it in a specially prepared sauce, then steaming or braising it, and finally reducing the sauce to allow the flavors to penetrate the fish meat.
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  Crepe

  Pancakes are a traditional Chinese snack made by mixing flour and water into a batter, then cooking it on a flat pan or electric griddle. To prepare, pour the batter onto the pan and use a spatula to spread it into a circle, frying until both sides turn golden brown.
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  Sour Cabbage with Green Wave Vegetable

  A Chinese home-style dish made with sour cabbage and tender green leafy vegetables, stir-fried for a crisp, tangy flavor.
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  Stir-Fried River Shrimp with Leek

  Fresh river shrimp stir-fried with leeks, resulting in a savory and aromatic dish.
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  Chicken Broth Bok Choy

  Chicken broth bok choy features baby bok choy simmered in chicken stock or seasoned with chicken, resulting in tender leaves and rich, savory flavor.
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  Duck Tongue

  Duck tongue is a dish made from duck tongues, carefully prepared through various cooking methods. Typically, the duck tongues are first cleaned thoroughly and then marinated to absorb flavors. During cooking, they can be grilled, braised, or stir-fried, resulting in a crispy exterior and a tender, juicy interior.

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