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Minli Xiao Chu · Sichuan Cuisine · Fresh Fish

川菜 · ⭐ 4.7

Intersection of Jinghuan Road and Jingfeng Street, Xingfu Subdistrict (Outside Gate No. 3 of Darongcheng)

Dishes

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  One Fish, Two Ways

  A dish featuring a whole fish prepared in two different ways—such as braised or steamed and then stir-fried or made into soup—highlighting versatility and flavor balance.
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  Cold-Mixed Free-Range Chicken

  A cold dish made with boiled free-range chicken slices mixed with garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh and savory taste.
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  Kung Pao Fish Cubes

  Kung Pao Fish Cubes is a dish featuring fish meat, marinated and stir-fried with peanuts, dried chilies, scallions, ginger, and garlic. It's seasoned with soy sauce, vinegar, sugar, and cooking wine, then thickened to coat the fish cubes for rich flavor.
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  Jumping Frog in Hot Sauce

  A spicy Sichuan dish featuring tender frog legs stir-fried with vegetables and chili, delivering a bold, numbingly hot flavor.
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  Aromatic Braised Goose

  Aromatic Braised Goose features tender goose meat slow-cooked in a fragrant blend of spices and herbs, delivering rich flavor and aroma.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  江团

  Jiangtuan is a dish primarily made with Jiangtuan fish. Typically, the fish is cleaned and marinated with ingredients such as ginger slices and green onion segments, then steamed or braised. The preparation emphasizes maintaining the tender texture of the fish meat, often seasoned with适量 soy sauce, cooking wine, and a small amount of sugar.
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  Pickled Pepper Fish Balls

  A Sichuan dish made with fish balls stir-fried in pickled chili, garlic, and ginger, offering a spicy and tangy flavor.
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  Hot-Mixed Sea Bass

  A cold dish made by steaming sea bass, then mixing with seasonings like ginger, garlic, and chili for a fresh and savory taste.
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  Steamed Big Fish Head

  A dish featuring a fresh big fish head steamed with ginger, scallions, garlic, and chili, resulting in tender meat and rich broth.
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  Pan-Fried Fish Fillets

  A dish made by pan-frying fresh fish fillets with ginger and scallions, resulting in tender and flavorful fish with a slightly crispy exterior.
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  Ginkgo Chicken Stew

  A nourishing stew made with chicken and ginkgo nuts, slow-cooked to tenderize the meat and soften the nuts, offering a rich, savory flavor.
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  Huo Xiang Big Carp

  A large carp dish seasoned with ho xiang herb, steamed to perfection for a fresh and aromatic flavor.
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  Qingcheng Old Bacon

  Qingcheng Old Bacon is a traditional cured pork from Qingcheng Mountain in Sichuan, made by salting, air-drying, and smoking. It has a bright red color, rich aroma, and savory, slightly spicy taste.

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