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Chen Xianjin Fish House - Quzhou Old Brand (Huanglong Branch)

江浙菜 · ⭐ 4.6

2nd Floor, No. 3 Huanggushan Road

Dishes

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  Homestyle Stir-Fried Chicken

  A rustic stir-fried chicken dish made with fresh chicken, peppers, garlic, and ginger, cooked quickly over high heat for a savory, tender result.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Earthen Pot Burned Wandering Catfish

  A dish made by slow-cooking fresh wandering catfish in an earthen pot with ginger, garlic, and chili, resulting in tender fish and rich broth.
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  Changshan Special Fried Rice Noodles

  A local specialty from Changshan, this dish features hand-made rice noodles stir-fried with vegetables and meat or shrimp, offering a savory and satisfying taste.
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  Handmade Tofu

  Handmade tofu is made by soaking soybeans, grinding them into pulp, filtering, boiling, and adding a coagulant. No chemical additives are used, preserving the natural flavor of soybeans. The tofu has a delicate texture and tender taste, suitable for direct consumption or cooking.
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a dish made primarily with rice noodles or dried rice vermicelli, combined with vegetables, meat, or seafood, quickly stir-fried in a hot wok. The noodles are first soaked soft, then stir-fried with sliced ingredients and seasonings until well blended.
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  Special Qianjiang Source Fish Head Pot

  The Special Qianjiang Source Fish Head Pot is a Zhejiang cuisine dish, primarily featuring a fresh large fish head (such as a bighead carp head) sourced from the origin of the Qiantang River. During preparation, the fish head is first pan-fried until golden brown on both sides, then placed into a clay pot with ginger, garlic, and scallion sections. A rich broth (commonly chicken or bone broth) is added, and the pot is simmered over low heat. Ingredients like tofu, shiitake mushrooms, and bamboo shoot slices may be added during simmering. The finished dish has a milky white, rich broth, tender fish meat, and smooth tofu, fully showcasing the natural flavors of the ingredients.
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  Special Fish Roe and Fish Bladder

  A Sichuan dish featuring fish bladder and roe, stir-fried with spicy chili and Sichuan peppercorns for a bold, numbing flavor.
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  Qiu Chuan Handmade Tofu

  A traditional tofu dish made from local soybeans, handcrafted using old methods, with a smooth texture and fresh taste, often stir-fried with greens or minced meat.
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  Radish and Beef Stir-fry

  A classic Chinese dish made by quickly stir-frying shredded radish with tender beef slices, resulting in a savory and crisp texture.
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  Qianjiangyuan Snail

  Qianjiangyuan Snail is a specialty dish made with fresh snails from the Qiantang River region, stir-fried with chili, Sichuan pepper, ginger, and garlic for a fragrant and slightly spicy flavor.
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  Green Tomato Stir-fried with Salted Pork

  A dish of green tomatoes stir-fried with salted pork, offering a savory and slightly tangy flavor.
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  Duck Head and Duck Feet Platter

  A platter featuring duck heads and feet, braised in a spicy-savory sauce for rich flavor and tender texture.

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