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Sunshine Grilled Fish (Pujiang Store)

川菜 · ⭐ 3.5

No. 38 Chaoyang Avenue

Dishes

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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Xiao Lang Wine Dish

  A Chinese dish made with pork belly, marinated and braised in a special sauce, resulting in tender and flavorful meat.
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  Boneless Chicken Feet

  A dish made from chicken feet that have been deboned and seasoned, often with spicy and aromatic ingredients for a flavorful, chewy texture.
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  Grilled Carp

  Roasted carp is a dish featuring carp as the main ingredient. The fish is cleaned, marinated, then grilled in an oven or over charcoal until fully cooked. Ginger, scallions, and cooking wine may be added for enhanced 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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  Water Snail

  Snail is a dish primarily made from snail animals, typically using freshwater snails. After cleaning, the internal organs are removed and the snails are blanched in hot water to remove any fishy odor. During cooking, they can be stir-fried with spices such as chili, ginger, garlic, and doubanjiang (fermented broad bean paste), or stewed together with meat and vegetables to absorb flavor.
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  Aluminum-Wrapped Enoki Mushrooms

  Paper-wrapped enoki mushrooms are a dish featuring enoki mushrooms as the main ingredient. After washing, they are mixed with garlic, green onions, soy sauce, and oyster sauce, then wrapped in aluminum foil and baked, preserving their tender texture and absorbing the flavors.
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  Duck Head

  Duck head is a dish made from duck's head, seasoned with chili, Sichuan pepper, and doubanjiang, prepared through blanching, stir-frying, and stewing.
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  Spicy Drunk Shrimp

  A Sichuan-style cold dish made with fresh river shrimp marinated in a spicy and numbing sauce of chili, Sichuan pepper, and rice wine, resulting in a bold, aromatic flavor.

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