Huangjueshu Earth Eel
川菜 · ⭐ 4.5
No. 16 Fumin Road, Unit 14, Blue Light Patio Street-front Shop
Dishes
Green Pepper Eel Stir-fryA dish made with fresh eel and green peppers, stir-fried with garlic and ginger for a spicy and aromatic flavor.
Dry-Braised CarpA classic Sichuan dish featuring carp cooked slowly in a savory sauce until the broth thickens, resulting in tender fish with rich flavor.
Dry-Fried Earth EelA Sichuan-style dish made by stir-frying fresh earth eels with chili, ginger, and garlic until crispy and aromatic, offering a spicy and savory flavor.
MaoxuewangMaoxuewang 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.
Boiled Eel in Spicy SauceA spicy Sichuan dish made with eels, cooked in a broth with chili and Sichuan peppercorns, served with vegetables like bean sprouts.
Pickled Chili Eel SlicesA spicy and tangy dish made with eel slices stir-fried in pickled chili sauce, popular in Sichuan cuisine.
Coiled Eel in Dragon ShapeA dish featuring eel rolled into a dragon shape and steamed, with a savory and tender texture.
Braised Pork IntestinesBraised pork intestines is a traditional dish with pork intestines as the main ingredient. First, clean the intestines thoroughly, cut them into segments, and place them in a pot. Add seasonings such as soy sauce, sugar, and cooking wine, then slowly simmer to allow the intestines to fully absorb the broth, resulting in a glossy red appearance.
猪腰Tripe is a dish made by slicing pig or lamb kidneys and stir-frying them, using葱姜蒜 as seasonings to maintain a tender texture.
Tofu pudding riceDouban饭 is made with soft tofu as the main ingredient, served with a specially prepared chili sauce and seasonings. The soft tofu is cooked and then enjoyed with rice.