Fish in Spicy Red Broth
Crimson red broth with tender fish fillets, mildly spicy and aromatic, this classic home-style dish is incredibly satisfying and pairs perfectly with steamed rice.
太安鱼
Originating from Tai'an town in Chongqing, this classic Jianghu dish features crispy-coated fish pieces in a spicy, numbing broth. A beloved Sichuan delicacy that excites the palate.
Sichuan Pickled Vegetable Fish
A classic Sichuan home-style dish combining tender fish with tangy pickled vegetables. The rich broth is sour, spicy, and incredibly appetizing.
Fragrant Smooth Sea Bass Balls
A classic Cantonese home-style dish featuring tender and smooth sea bass fillets in a light sauce, quickly stir-fried to perfection.
Green Sichuan Pepper Fish
A classic Sichuan dish known for its refreshing, numbing and spicy flavor. Tender fish fillets coated with the aroma of green Sichuan peppercorns create an unforgettable experience.
Green Sichuan Peppercorn Fish
Tender fish fillets bathed in the refreshing aroma and mild numbing sensation of green Sichuan peppercorns, complemented by the heat of dried chilies. Golden broth, aromatic and addictive — a classic Sichuan dish that's hard to resist.
Beidu Fish
Originating from Qijiang, Chongqing, Beidu Fish is a fiery Jianghu dish with crispy exterior, tender interior, and explosive mala flavor.
Steamed Jiangtuan Fish
A classic Sichuan dish featuring tender fish topped with ginger and scallion, splashed with hot oil to release aroma. Delicate, juicy, and full of natural flavor.
Tile Fish (Wakua Yu)
Tile Fish is a classic Sichuan dish named for its tile-shaped fish pieces. Crispy outside and tender inside, with a spicy and tangy flavor.
One Fish Two Ways
One fish, two flavors: silky fillets and creamy fish head soup. A classic dish that maximizes the whole fish, perfect for family gatherings.
Red Grouper Two Ways
A classic Cantonese one-fish-two-tastes dish. The fillets are silky and tender, while the bones are crispy with salt and pepper. Delicate flavors show the essence of Cantonese cuisine.
Stinky Mandarin Fish
Smelly but tasty, a classic of Anhui cuisine. The fish develops a unique aroma after curing, then cooked to tender and savory perfection, leaving a lasting impression.
Butterfly Fish in Broth
A classic Sichuan dish, fish fillets sliced thin as butterfly wings, instantly cooked in rolling milky broth, tender and delicious, elegantly shaped like floating butterflies.
Yellow Croaker Spitting Silver Threads
Fresh yellow croaker steamed to perfection, topped with crispy silver threads (fried vermicelli), resembling the fish spitting silver strands. Unique presentation and delightful textures.
White Sauce Stuffed Fish
A classic Shandong dish where the boneless fish meat is minced, seasoned, and stuffed back into the fish skin, then steamed and topped with a creamy white sauce. Delicate, flavorful, and impressive for banquets.
Shui Zhu Yu (Sichuan Boiled Fish)
Shui Zhu Yu is the quintessential Sichuan dish: delicate fish fillets poached in a fiery, aromatic chili broth, then topped with a sizzling oil infused with numbing Sichuan peppercorns. It’s a sensory explosion that is both addictive and deeply satisfying.