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Old-Style Wanzhou Grilled Fish (Longxiang Commercial Street Branch)

川菜 · ⭐ 3.6

No. 78, Longyue Commercial Street, Chengluo Avenue, Yincheng Oriental International, Unit 8-1-21

Dishes

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  Cold-mixed crucian carp

  Cold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
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  Dry Pot Frog Legs

  A spicy Sichuan dish featuring tender frog legs stir-fried in a dry pot with vegetables and aromatic spices.
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  Stir-fried Fish Maw

  A Sichuan dish made by stir-frying fish maw with vegetables and spices, known for its spicy and aromatic flavor.
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  Roasted Brain Dish

  Roasted brain dish made with pig or cow brain, cleaned, marinated with seasonings, then grilled in oven or over charcoal. Ginger, scallion, and garlic are commonly added for flavor.
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  Roasted Qian Fish

  A Guizhou specialty featuring fresh Qian fish marinated in secret sauce and grilled over charcoal, resulting in tender, flavorful meat with a slightly crispy skin.
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  Brain Flower Qian Fish

  Brain Flower Qian Fish is a specialty dish made with Qian fish and brain. The Qian fish and brain are cooked together, preserving the original flavor and offering a tender texture.
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  Green Pepper and Century Egg

  Green pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.
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  Spicy Tofu Pudding

  A spicy Sichuan-style cold dish made with soft tofu and seasoned with chili oil, Sichuan pepper, and garlic for a rich, numbing flavor.
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  Fresh Spicy Rabbit in Pot

  Fresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.

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