Close

Yong Er Sour Fish Soup (Jihua Garden Vanke Li Branch)

川菜 · ⭐ 3.6

B2, Vanke Li, Exit D, Jihua Park

Dishes

• 

  Spicy Tomato Fish

  Gongju Tomato Fish is made primarily with fish meat and stewed with tomatoes. First, slice the fish meat and marinate it with seasonings. Then, sauté tomato pieces until soft, add the fish slices,适量 of water, and seasonings, then slowly stew until the fish is fully cooked and the broth becomes rich.
• 

  Steamed Sea Bass with First-Press Soy Sauce

  A Cantonese dish featuring fresh sea bass steamed with premium first-press soy sauce, resulting in tender, savory fish.
• 

  Spicy Stir-Fried Prawns

  Dry Pot Shrimp is made with fresh shrimp as the main ingredient, stir-fried with various spices and vegetables. First, the shrimp are cleaned thoroughly, then stir-fried together with garlic, ginger slices, dried chilies, and other seasonings. Finally, soy sauce and cooking wine are added to enhance flavor, and the dish is served in a heated iron pot to maintain its temperature and texture.
• 

  Dry Pot Shrimp (Original Spicy Hot Pot, Small Portion)

  Fresh shrimp stir-fried with vegetables and spicy sauce in a dry pot style, delivering a bold, aromatic flavor.
• 

  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
• 

  Shagiang Stewed Free-range Chicken

  A Cantonese dish featuring free-range chicken stewed with sand ginger, garlic, and chili in a clay pot for rich flavor and tender meat.
• 

  Spicy Flavor Grilled Fish

  Fresh fish grilled over charcoal and served with spicy sauce and vegetables, a popular Sichuan-style dish.
• 

  Old Jar (Boneless) Sour Cabbage Fish (Small Portion)

  Fresh boneless fish slices simmered in traditional sour cabbage broth, tangy and flavorful.
• 

  Honey-glazed Barbecue Pork with Rice

  A classic Cantonese dish featuring tender, honey-glazed barbecued pork served over steamed rice.
• 

  Sichuan Pepper Sour Fish

  Green Sichuan pepper sour cabbage fish is made primarily with fresh fish meat and sour cabbage, enhanced with green Sichuan pepper for flavor. The fish meat is tender and the sour cabbage is refreshing. During cooking, the numbing aroma of the green Sichuan pepper blends harmoniously with the tangy freshness of the sour cabbage, creating a unique and distinctive taste.
• 

  Braised Perch with Pickled Cabbage

  A spicy and sour dish made with fresh perch and pickled cabbage, simmered in a flavorful broth.

Reviews