Shi Shang Mei Wa Fatang Fish
自助餐 · ⭐ 3.7
No. 111, Xichi 3rd Street (opposite Rongshenghe)
Dishes
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
Spicy麻 Frog with Sichuan PepperFresh frog cooked with Sichuan pepper and chili, delivering a spicy and numbing flavor profile.
水库花鲢Reservoir bighead carp is a dish featuring fish raised in reservoirs, typically prepared by cleaning and cutting the fish into pieces or cooking it whole using stewing, braising, or steaming methods, with ginger, scallions, garlic, and sometimes tofu or potatoes added.
Oil DipSichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.