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Qi River Spring North渡 Fish Main Store (Zhengtong Huijing Branch)

川菜 · ⭐ 3.7

2nd Floor, Zhengtong Huijing Building, Jiulong Avenue (directly opposite Gongshang Residential Community)

Dishes

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  Cold Tossed Pig Ears with Salted Egg

  Cold Tossed Pig Ears with Salted Egg is a Chinese cold appetizer. Main ingredients include pig ears that are braised or boiled and then shredded, and halved salted eggs (salted duck eggs). The shredded pig ears are typically tossed with cilantro, minced garlic, chili oil, soy sauce, vinegar, sugar, and other seasonings, resulting in a crunchy texture. The salted egg provides a savory, salty flavor and a soft, grainy texture. The dish is usually plated with the tossed pig ear shreds alongside the halved salted eggs, served cold.
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  Cold Dish

  Cold dishes are prepared by cooking, marinating, or eating raw ingredients, then cooling them to room temperature or refrigerating before serving. Common ingredients include cucumber, tofu skin, jellyfish, chicken breast, wood ear mushrooms, and carrots. Preparation methods include mixing, pickling, blanching, and freezing.
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  Sichuan North Cold Jelly Noodles

  Chuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
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  Common Bighead Carp

  A dish made with bighead carp, seasoned with ginger, scallions, and garlic, steamed or braised to bring out its tender texture and rich flavor.
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  江团

  Jiangtuan is a dish primarily made with Jiangtuan fish. Typically, the fish is cleaned and marinated with ingredients such as ginger slices and green onion segments, then steamed or braised. The preparation emphasizes maintaining the tender texture of the fish meat, often seasoned with适量 soy sauce, cooking wine, and a small amount of sugar.
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  Pork Ear

  Pork ears, made from pig's ears, are cleaned and blanched before being served cold, braised, or stir-fried. Commonly sliced after boiling and mixed with soy sauce, vinegar, garlic, chili oil, or seasoned with spices.
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  Tomato Fish

  Tomato Fish is a dish primarily made with fish meat and tomatoes. The preparation typically involves slicing the fish and stewing it together with tomato chunks, allowing the tenderness of the fish to blend perfectly with the sweet and sour flavor of the tomatoes, resulting in a bright red color.
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  Salted Egg

  Salted egg is a traditional Chinese dish made by preserving eggs in brine, resulting in a savory, creamy yolk and slightly salty white.
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  Lotus Root Cubes

  Lotus root cubes are a dish made primarily from lotus roots, sliced into small cubes and blanched or fried before stir-frying with seasonings. Common methods include stir-frying plain or with vegetables like carrots and green peppers to maintain a crisp texture.
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  Sour Cabbage Fish

  Suancai 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.
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  Fish Head Dumpling Soup

  A savory soup made with fish head and handmade dumplings, simmered slowly for a rich, creamy broth and tender dumplings.
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  Spicy North渡 Fish

  A spicy fish dish made with fresh carp, seasoned with Sichuan peppercorns, chili, and fermented bean paste, delivering a bold, numbing heat and rich flavor.

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