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Yuqing Weile Ecological Fish House

特色菜 · ⭐ 4.5

No. 168, Ziyuan Road, Dingtai Apartment, Building 1, Unit 2

Dishes

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  Stir-fried Pork with Green Onions

  Stewed pork belly with skin is sliced, boiled then stir-fried with fermented bean paste, garlic chives, and green peppers. Cooked with precise heat control for tender, non-greasy meat.
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  Pickled Pepper Crisp Fish

  A Sichuan dish featuring crispy fish fillets cooked with pickled chili peppers, offering a spicy and tangy flavor.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Special Dry-Braised Jiangtu

  A specialty dish made with Jiangtu fish, stir-fried dry with chili, garlic, ginger, and fermented bean paste, resulting in a rich, spicy flavor and tender texture.
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  Spicy Mala Grass Carp

  Fresh grass carp stir-fried with Sichuan peppercorns, chili, and fermented bean paste, resulting in a spicy and numbing flavor with tender fish meat.
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  Ginkgo Chicken Soup

  A nourishing soup made with free-range chicken and ginkgo nuts, simmered slowly to create a delicate, savory broth.
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  Spicy Carp

  Spicy carp is made from fresh carp, scored and marinated with wine and ginger to remove fishy odor. Sauté dried chili,花椒, ginger, and garlic in hot oil, add doubanjiang to create red oil, then pan-fry the carp until golden on both sides. Add water and simmer until flavorful, finally garnish with green onions and coriander.
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  Spicy Fish Claws

  Spicy Fish Claws is a Sichuan dish made with fish claws, stir-fried with chili peppers and Sichuan peppercorns. The fish claws are fried until crispy and tender, then cooked with spicy and numbing seasonings for a deliciously spicy and fragrant flavor.
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  Spicy Catfish

  Spicy yellow croaker is a dish featuring yellow croaker as the main ingredient. The fish is cleaned, pan-fried until slightly golden, then stir-fried with fermented broad bean paste, chili, and Sichuan peppercorns. Ginger, garlic, and green onions are added for enhanced flavor.

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