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Qian Du Duo Grilled Fish

川菜 · ⭐ 3.5

No. 2, Sangui Avenue, Sangui Village

Dishes

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  Sichuan-Style Boiled Pig's Stomach Slices

  Fresh pig's stomach is cleaned, blanched, sliced, and quickly boiled in hot water, then seasoned with chili and Sichuan peppercorns. It has a crisp and tender texture with a spicy and numbing flavor.
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  Grilled Bok Choy in Foil

  Baby bok choy is wrapped in aluminum foil and baked, using garlic, ginger slices, and a touch of seasoning. Wash and cut the baby bok choy, mix with seasonings, seal in foil, then bake until tender.
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  Roasted Mushrooms

  Grilled mushrooms are a dish primarily made with mushrooms as the main ingredient. After being cleaned, the mushrooms are threaded onto bamboo skewers, coated with a special sauce, and then grilled or baked until fully cooked. The exterior becomes golden and crispy while the inside remains tender and fresh.
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  Steamed Prawn Cocktail

  A Cantonese dish featuring fresh prawns briefly boiled in water to preserve their natural sweetness, typically served with ginger and soy sauce.
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  Grilled Oysters

  Grilled oysters made with fresh oysters, cleaned and directly grilled over charcoal until the shells slightly open and the meat is cooked through. Add garlic, vermicelli, chili, or season with soy sauce and lemon juice to taste.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Fatty Intestine Chicken Stew

  Fatty intestine chicken stew is made with pork intestines and chicken, simmered with ginger, scallions, garlic, and other seasonings. The intestines are blanched first to remove odor, then cooked slowly with chicken to blend flavors. The broth is rich and the ingredients are tender and flavorful.
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  Qian Duoduo Fresh Fried Small Pork Strips

  Fresh pork belly is sliced, coated with batter and deep-fried, resulting in a crispy exterior and tender interior with rich aroma.
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  Warrior Snail

  A dish made with fresh snail meat stir-fried with chili, garlic, and ginger, offering a spicy and aromatic flavor.
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  Flavorful Snail Stir-fry

  A dish made by stir-frying snails with spicy and aromatic ingredients, resulting in a flavorful and slightly spicy taste.
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  Spicy Duck Heads

  Spicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.
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  Chicken Wings

  Chicken drumettes are made from the chicken wing section, marinated and then grilled or fried. The skin is golden and crispy, while the meat inside remains tender and juicy, preserving the original flavor of the chicken. It is a common dish both at home and in restaurants.
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  Chicken Cartilage

  Chicken cartilage is a dish made primarily from the cartilage of chickens. To prepare it, first clean the chicken cartilage thoroughly, then marinate it to absorb flavors. Next, quickly stir-fry or roast it over high heat until golden and crispy, and finally sprinkle with appropriate seasonings.
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  Spicy Beef Skewers

  Spicy beef skewers made with marinated beef chunks grilled to perfection, offering a bold, numbingly spicy and savory flavor.

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