Yu Xiaoguan · Boiling Fish · Sichuan Cuisine (Shenlan GT Wusi Square Store)
川菜 · ⭐ 4.6
No. 11 Donghai West Road
Dishes
Xiaoguan Pear SoupA sweet and soothing soup made with fresh pears, rock sugar, and goji berries, ideal for moistening the lungs and relieving dryness in autumn and winter.
Spicy Boiling FishFresh carp is stir-fried with vegetables and spicy ingredients, then served in a hot oil sauce for a bold, numbing flavor.
Signature Yellow CroakerSignature Yellow Catfish is a dish featuring yellow catfish as the main ingredient. After cleaning, the fish is marinated with cooking wine and ginger to remove odor, then pan-fried or braised. Seasonings like doubanjiang, chili, garlic, and ginger are added during cooking to infuse flavor into the fish and create a rich sauce.
Spicy Peppered Pork Kidney SlicesA spicy Sichuan dish featuring tender pork kidney slices tossed in a fragrant, numbing chili and pepper sauce.
Gele Mountain Spicy ChickenGelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
Sichuan Boiled Beef TenderloinSichuan-style boiled beef brisket is a dish made primarily with beef brisket, accompanied by bean sprouts and leafy greens, prepared using a boiling method. The beef brisket is cooked in a spicy and numbing broth, then topped with hot oil to enhance the aroma of the spices.
Old Mother's Pig TrotterOld Mother's Pig Trotter is a dish primarily made with pig trotters, carefully stewed to produce a creamy white broth and tender, soft trotters. Ingredients such as adzuki beans are added during cooking to enhance texture and flavor. The dish offers a rich aroma of meat and beans, making it a nutritious traditional delicacy.
Mustard Shrimp BallsMustard shrimp balls made with fresh large shrimp, deveined and marinated, then lightly coated in starch and deep-fried until golden and crispy. A sauce of mustard, soy sauce, sugar, and vinegar is mixed and tossed with the fried shrimp for a flavorful coating.
Spicy Beef Tongue with Duck Blood VermicelliA spicy cold dish featuring beef tongue and duck blood vermicelli, marinated in Sichuan spices for a bold, numbing flavor.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Mapo TofuMapo 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.
Spicy Mouth-Watering FrogSpicy and mouth-watering frog dish made with frog meat as the main ingredient, seasoned with various spices and chili peppers. The frog meat is first marinated to absorb flavors, then quickly stir-fried at high heat to keep it tender while allowing the seasonings to fully penetrate, achieving a rich spicy and fragrant taste.