Wang Shanhua · Tofu Fish Grilled (Manhattan Branch)
川菜 · ⭐ 4.4
No. 5 Manhattan Plaza, Tinglong Street
Dishes
凉拌木瓜丝凉拌木瓜丝是一道以青木瓜为主要食材的凉菜。将青木瓜去皮切丝，用盐腌制片刻后挤去水分，加入蒜末、辣椒、香菜等配料，调入酱油、醋、糖、香油等调味料拌匀即可。制作过程简单，口感清脆。
四川魔芋四川魔芋是一道以魔芋为主料，配以辣椒、花椒、蒜、姜等调料制成的菜肴。魔芋经处理后切片或切块，通过焯水去除涩味，再与炒香的调料混合翻炒，使魔芋充分吸收调味汁。口感爽滑，富有弹性。
Spicy Frog and Fish Head StewA spicy Sichuan dish featuring fresh frog and fish head stewed in a rich, aromatic sauce with vegetables like bean sprouts and potatoes.
Handmade Tofu PuddingHandmade tofu pudding made from yellow beans, processed by soaking, grinding, filtering, boiling, and adding coagulants like gypsum or brine. It has a white gel-like texture, smooth and delicate, with a refreshing taste.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Classic Spicy Grilled FishClassic spicy grilled fish is made with fresh fish as the main ingredient, marinated with various spices and chili peppers before grilling. The fish meat is tender, the skin is crispy, and the spicy flavor is rich—making it a dish that excels in color, aroma, and taste.
Jade Green PepperA classic stir-fried dish made with fresh green peppers, garlic, and ginger, known for its vibrant color and crisp texture.
Fennel Oil StickFennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
Lime Spicy Grilled FishFresh fish marinated with lime, chili, garlic, and ginger, then grilled to perfection—tangy, spicy, and aromatic.
Tender and Fragrant Large BullfrogTender and Fragrant Large Bullfrog is a dish featuring fresh bullfrog as the main ingredient. Key components include cleaned bullfrog meat, green and red chili peppers, ginger, garlic, scallions, and various Chinese seasonings such as fermented broad bean paste, light soy sauce, and cooking wine. The basic preparation involves cutting the bullfrog meat into pieces and marinating it for flavor. It is then quickly stir-fried or blanched in hot oil to seal in moisture, followed by stir-frying with chili peppers, ginger, and garlic. Finally, seasonings and a small amount of broth or water are added for brief braising until the sauce reduces. The finished dish has tender, firm, and smooth-textured meat.