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三帮辣子鱼家常菜

川菜 · ⭐ 4.2

No. 150, Jianghan 2nd Road, Annex 4

Dishes

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  Tofu Skin Rolls

  A Chinese dish made by wrapping meat or vegetables in tofu skin, then steaming or pan-frying the rolls for a tender and flavorful result.
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  Spicy Fish in Large Pot

  A spicy Sichuan dish featuring fresh carp stir-fried with dried chilies, Sichuan peppercorns, and aromatics in a large pot, resulting in a rich, fiery flavor.
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  Dry-Fried Lotus Root Strips

  A stir-fried dish made from lotus root strips, lightly browned in oil and seasoned with spices for a crispy texture and savory flavor.
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  Fragrant Spicy Chicken in Dry Pot

  A spicy Sichuan dish featuring tender chicken stir-fried with vegetables in a dry pot, known for its rich aroma and bold flavors.
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  Salted Corn with Pepper

  Szechuan salt corn is a dish primarily made with corn, seasoned with Szechuan salt. To prepare it, fresh corn kernels are first removed, then deep-fried until golden and crispy, and finally tossed with Szechuan salt to create an appealing color and texture.
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  Fermented Tofu and Intestine Stew

  A spicy Sichuan dish made with fermented tofu and pork intestines, slow-cooked in a rich sauce of chili, garlic, and ginger.
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  Lotus Root Strips

  Lotus root strips are made from fresh lotus roots, sliced and dried for a crisp texture. They are commonly stir-fried or used in soups.
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  Grilled Beef on Iron Plate

  Black pepper beef is a dish made primarily with beef, paired with vegetables such as onions and green peppers, quickly grilled on a hot iron plate. The beef is sliced and marinated with seasonings, then cooked together with the vegetables on the iron plate until thoroughly done, preserving the original flavors of the ingredients.
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  Crispy Pork Ribs with Rice Crackers

  A Sichuan dish featuring crispy pork ribs and rice crackers, stir-fried with spices for a savory, crunchy texture.
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  Blood and Intestine Stew

  Duck blood stewed with pork intestines is a dish primarily made with duck blood and pork intestines. The preparation involves thoroughly cleaning both ingredients, then simmering them together with appropriate seasonings until the flavors are fully absorbed, resulting in an appealing color and aroma.

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