QIAO SHI HAI SHAO YU

This shop is run by a family of three. It is said that the business is booming at night. The fish is boneless mullet, which originated in Yunnan and is improved with Sichuan flavor. The fish fillet is tender and smooth. The biggest feature is the bright red oil, but in fact, it is not spicy at all, really not spicy, just fresh and fragrant. The dipping sauce is similar to the oil-splashed chili in Shaanxi, with hot oil poured on the chili and a little original soup added. It tastes great. If you have a chance, be sure to try it here.

Back in my hometown of Nanchong, Ji Bululi had always recommended me spring water chicken. Then my old friend, Changsheng, a host at Nanchong Radio Station, said this Haishaoyu restaurant was even better, so he brought me to try it. It turned out to be true. This restaurant is run by a family of three, and they say it's packed at night. The fish is boneless mullet, originating from Yunnan and refined with Sichuan flavors. The fillets are fresh and smooth. The main feature is the vibrant red oil, but it's actually not spicy at all—really not, just fresh and fragrant. The dipping sauce is similar to Shaanxi's oil-splashed chili sauce, with hot oil poured over the chili and a little broth added. It's incredibly flavorful. If you have the chance, you must try it. Qiao's Haishaoyu #ExperienceOneTimeNoSpicy