Naige · Pickled Fish with Old Jar Sauce (Zhouxiang Branch)
川菜 · ⭐ 3.8
No. 785–789, Huancheng North Road
Dishes
Braised Duck GizzardStewed duck gizzard is a dish made primarily from duck gizzards, simmered slowly with spices, soy sauce, and sugar after blanching. The gizzards are tender and absorb the rich flavor of the broth.
Suckable Pork RibsPork ribs marinated and deep-fried to a crispy texture, offering a satisfying crunch and savory flavor.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Sunshine Tomato FishA Chinese dish featuring fresh perch and tomatoes, with tender fish and a tangy tomato sauce.
Smiling Sweet Potato PancakeA crispy potato pancake shaped like a smile, made with seasoned mashed potatoes and pan-fried until golden brown.
Purple Sweet Potato and Pea DumplingsA steamed Chinese snack made from purple sweet potato and peas, offering a soft, sweet, and nutritious bite.
Collagen Chicken FeetA dish made from chicken feet rich in collagen, simmered with spices for a tender and flavorful texture.
Sliced Taro CakeSweet potato skin is a food made primarily from sweet potato starch. The starch is mixed with water and steamed, then cooled and sliced into strips or pieces. It can be served cold with dressing, stir-fried, or added to soups, often seasoned with chili oil, garlic, and soy sauce.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Green Sichuan Pepper Sour Cabbage FishFresh fish slices cooked with sour cabbage and green Sichuan pepper, delivering a spicy and tangy flavor typical of Sichuan cuisine.