Yú Wúshuāng · Sour Fish Soup (Laifeng Street Branch)
川菜 · ⭐ 4.3
No. 20 Jiqingmen Laifeng Street
Dishes
No. 001 Soy Sauce Fried RiceA savory fried rice dish made with eggs, rice, and soy sauce, known for its rich flavor and golden color.
Ancient Method Fresh Soup Sour FishFresh carp stewed in a traditional broth with fermented vegetables and chili, resulting in tender fish and flavorful soup.
Extra FrogThe dish 'Extra Frog' is mainly made of frog meat, usually fried or stir-fried, with a fresh and tender texture and rich flavor.
Spicy Mala FishSpicy numbing fish features fresh grass carp, seasoned with Sichuan pepper, chili, ginger, garlic, and green onion. The fish is marinated, pan-fried until slightly crispy, then stewed with aromatic numbing spices to retain tenderness and flavor.
Wangzhongwang HamWang Zhong Wang ham is a cooked meat made from premium pork hind legs, processed through salting, air-drying, and fermentation to achieve a firm texture and rich flavor.
Tomato Hot PotTomato pot is a soup-based dish primarily made with tomatoes. Fresh tomatoes are cut into pieces and boiled with an appropriate amount of water, then various vegetables, meats, or seafood are added for dipping and cooking. Seasonings can be adjusted according to personal taste.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Pork IntestinesOffal is a dish made primarily from pig intestines, processed through cleaning, boiling, and seasoning. It has a bright color, tender texture, and rich aroma.
Fermented Wheat Gluten BallsA Chinese dish made from fermented wheat gluten, deep-fried or simmered in sauce, with a chewy texture and rich flavor.
Spicy Chili Oil Black FishFresh black fish stir-fried with spicy chili oil, Sichuan-style seasoning, and aromatic spices, resulting in a tender, numbingly spicy dish.