Yushengxiang boiled fish town opened in 1989 and can be regarded as a time-honored brand of Sichuan cuisine in Shenzhen. The red door number and the liveliness of the meals have made this cost-effective Sichuan restaurant win the hearts of the people of Shenzhen.
Boiled fish, like sauerkraut fish, is also a misunderstood representative of Sichuan cuisine, but sauerkraut fish is mistaken as the core of Sichuan cuisine in Guangdong, while boiled fish has obtained the status of spokesperson of Sichuan cuisine by mistake in the north. As the name suggests, the staple dish of Boiled Fish Country is boiled fish. The boiled fish here is sold by the strip, generally from 2 or 3 catties, and it is slaughtered and sold. A large pot of boiled fish is served on the table, and the red dried chili peppers and peppercorns are spread all over the plate, which stimulates the taste buds before tasting it. After serving, the waiter will scoop up some chili peppercorns, and the yellow and clear oil is a large white piece of fish, which is very tempting. Before starting, the waiter will also give each person a slice of bread to absorb the excess oil of the fish, and it tastes less greasy. The fish meat is tender and not fishy, a little crispy but very flavorful, spicy and delicious, and the taste is hooking, so that people's chopsticks can't help but clip again and again.
Roast duck is also the signature dish here. The roast duck is grilled over charcoal, and the chef will bring the whole duck to the table and patiently slice it. This is a very test of the master's knife work, the left hand lifts the roast duck, the right hand holds the knife, gently picks, the thickness of the uniform duck meat is sliced down, neatly placed in the dishes, it is very happy to see. The duck skin is grilled crispy and oily, and a little bit of duck meat is connected to it, so it is not too greasy. Dip the green onions, cucumber and duck in the sauce and roll them into the dough and chew them together for a crispy and crispy finish.
Just looking at the Sichuan dishes on the menu is attractive enough. Wild mushroom back to the pot meat, gluttonous frog, kung pao chicken, Chongqing fresh pepper chicken, etc. are all dishes with a high rate of serving. It is worth mentioning that there are also many Jinglu dishes on the menu. For example, shredded pork with Beijing sauce, scorched meatballs, old Beijing stewed vegetables, old Beijing gnocchi soup, etc., old Beijing fried noodles, Beijing fried cakes, donkey rolling, and leek boxes also provide diners with more choices.
The decoration of the boiled fish town follows the traditional Sichuan restaurant style, which is neat and simple. As soon as you arrive at the restaurant, there is a long queue of people waiting for a seat, and the store is always full of people. The waiters are quick and attentive, but they are slightly understaffed during peak hours. The service fee varies from 5% to 10% depending on the company, and KKone stores also charge a private room usage fee. Due to the large number of customers, it is recommended to stagger the peak dining hours and reserve a private room in advance. In addition, the Coast City store is currently temporarily closed, diners are invited to eat at other branches.
