LT FISH Restaurant

Sliced potatoes, usually served as a side dish or hot pot ingredient. They are soft and slightly sweet after cooking.

Long, transparent noodles made from mung bean starch. They have a smooth, chewy texture and easily absorb the savory flavors of the broth.

Fresh bok choy leaves, crisp and juicy. They are sweet after cooking and are a common vegetable side dish.

Long, white mushrooms with small caps. They have a crisp and tender texture with a satisfying chew.

White curd made from soybeans. It has a soft, delicate texture with a rich soy flavor, suitable for various cooking methods.

Dried bean curd product, usually requires soaking. It has a chewy texture, a rich bean flavor, and absorbs sauces well.

Marinated small leaf greens with a sour and savory, appetite-stimulating flavor. They have a crisp texture and are often used to cut through richness or enhance flavor.

Classic braised pork belly with an attractive bright red color. Selected meat pieces with alternating fat and lean layers are slow-cooked until tender. The texture is sweet and soft, rich but not greasy, melts in your mouth, with a rich sauce flavor.

Tender minced beef stir-fried with plenty of cilantro and bird's eye chilies. It has a rich cilantro flavor and a spicy, stimulating taste. It is a very appetizing Yunnan-style dish.

Long beans are braised with eggplant. The eggplant is soft and absorbs the sauce, while the beans remain somewhat crisp. It is savory and palatable, a classic home-style vegetarian dish.

Eggplant dish cooked on a griddle, topped with a special sauce. The eggplant is tender and piping hot, with a rich sauce flavor. The griddle maintains the dish's temperature and aroma.

A famous Sichuan dish where boiled pork belly slices are stir-fried again. Paired with garlic sprouts and bean paste, it has a bright red color. The texture is焦香 (jiao xiang - fragrant and slightly charred), rich, savory, and slightly spicy, with a unique flavor.

Braised pig intestines heated on a griddle. The fat intestines are well-prepared, with a Q-like, chewy texture and a rich braised flavor. Served with onions and other side dishes, it's steaming hot.

Organic cauliflower cooked in a dry pot. The cauliflower is crisp and absorbs the flavors of pork belly and chili peppers. It is savory, slightly spicy, and full of wok hei.

A famous Sichuan dish where tender tofu is braised with minced meat and red oil bean paste. It has a numbing, spicy, hot, tender, fresh, and fragrant taste. The sauce is rich and perfect for mixing with rice.

Green beans are stir-fried in oil until their skin is wrinkled. Minced pork and preserved mustard greens are added for flavor. The texture is dry, fragrant, and crispy, with a savory and slightly spicy taste. It is a classic dish that pairs well with rice.