Jia Yuan Yellow Fish (Second Branch Boshenghui)
火锅 · ⭐ 3.8
No. 476, Shaoxi North Street, Building 1-1, Boshenghui Commercial Center, Rooms 109 and 110
Dishes
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.
Yellow CroakerSmall yellow croaker is a small marine fish. Fresh small yellow croakers are typically selected, cleaned, and marinated with salt and cooking wine before being pan-fried or braised in brown sauce. During preparation,辅料 such as ginger slices and scallions can be added to enhance the flavor.
Dry Pot Small Lake CrabA Sichuan dish featuring fresh small lake crabs stir-fried in a dry pot with vegetables and spices, delivering a rich, spicy flavor.
招牌衢州鸭头招牌衢州鸭头以鸭头为主要食材，经过腌制、卤制等工艺制成。鸭头先用香料和调味料腌制入味，再放入特制卤水中慢火炖煮，使其充分吸收汤汁风味。
Pork RibsPork ribs are part of a pig's spine, typically including meat and bones. To prepare them, rinse the ribs and blanch them to remove any odor, then cook using methods such as stewing, boiling, roasting, or frying. Common seasonings like soy sauce, cooking wine, and ginger slices are added to enhance flavor.
Seafood PlatterSeafood platter is a delicacy featuring a selection of fresh seafood, typically including shrimp, crab, and shellfish. The preparation is simple: clean the seafood thoroughly, then steam or grill it with fresh vegetables and seasonings to preserve the natural flavors of the seafood.
Clay Pot Roasted FishA dish featuring fresh fish marinated in special spices and slow-roasted in a clay pot, resulting in tender, flavorful meat with rich aroma.
Chicken Claw and Snail StewA spicy stew made with chicken claws and snails, simmered with chili, Sichuan pepper, and aromatic spices.
Opium Fish HeadBraised fish head made with fresh carp or bighead carp heads, seasoned with ginger, scallions, garlic, and broth, slowly simmered over low heat. No opium is used—this name refers to its rich aroma and taste resembling opium.