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Xiao Yu Hao Sour Fish (Qiushuang Yuan Store)

小吃快餐 · ⭐ 3.7

No. 649-1 Jinxiang Road

Dishes

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  Sichuan-Style Boiled Black Bass

  Fresh black bass is poached in a spicy, numbing broth made with Sichuan peppercorns, chili, and fermented bean paste, served with vegetables for a bold, aromatic dish.
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  Lemon Boneless Fish

  Fresh boneless fish marinated in lemon juice and spices, then pan-fried or steamed for a tender, tangy dish.
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  Lemon Sour Beef Soup

  A tangy beef soup made with tender beef slices, lemon, and tomatoes, offering a refreshing and savory flavor.
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  Lemon Sour Beef and Meat Platter

  Thinly sliced beef and mixed meats are simmered in a lemon-based sour broth with ginger, garlic, and cilantro. The soup is clear, tangy with a refreshing lemon aroma, and the meat is tender with rich texture.
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  Lemon Sour Soup with Black Fish

  A dish featuring black fish simmered in a tangy lemon-based broth, known for its refreshing and zesty flavor.
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  Wakame Knot

  Sea tangle knots are a dish made primarily from kelp, processed through steps such as cleaning, soaking, tying into knots, and cooking. The sea tangle knots appear deep green in color, with a smooth and tender texture and a distinctive fresh flavor characteristic of seafood.
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  Tomato Boneless Fish

  Boneless fish stewed with tomatoes, tender and flavorful with a tangy-sweet sauce.
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  Old Jar Sichuan Pickled Cabbage with Pork Slices

  A classic Sichuan dish featuring tender pork slices stir-fried with aged pickled cabbage, known for its tangy and spicy flavor.
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  Shrimp

  Shrimp is a dish primarily made with fresh shrimp as the main ingredient. During preparation, shrimp are typically cleaned and either kept with their shells intact or deveined while retaining the tail for an attractive presentation. Shrimp can be simply steamed to preserve its natural flavor, or stir-fried with various seasonings, or grilled until golden and crispy. Different cooking methods impart diverse textures to the shrimp.
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  Sichuan Peppercorn Beef

  Green pepper beef is a dish made with beef and green Sichuan peppercorns. Thinly sliced beef is marinated, then stir-fried with green peppercorns to absorb their unique numbing aroma. The dish has a bright red color, tender meat, and a distinct numbing flavor.

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