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2012-03-26
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The highlight of the meal was the grilled fish. We had 1 trays of 红曹 Golden Snapper- (中辣). The grilled fishes we have had are usually served on banana leaves, are dry and topped off with a layer of sambal chili. However, in Chong Qing Grilled Fish, the fishes are first grilled, then immersed in a soup-like gravy of your choice, and finally served in a metal tray kept warmed by a small flame. Though the fish was immersed in pretty oily gravy, the grilled barbequed flavor was still retained. Gravy
(中辣). The grilled fishes we have had are usually served on banana leaves, are dry and topped off with a layer of sambal chili. However, in Chong Qing Grilled Fish, the fishes are first grilled, then immersed in a soup-like gravy of your choice, and finally served in a metal tray kept warmed by a small flame. Though the fish was immersed in pretty oily gravy, the grilled barbequed flavor was still retained. Gravy wise, the 麻辣味 was the most spicy and left most of us sniffing and tearing. The 香辣味 was slightly less spicy but had the fragrance of chinese spices and wine. Besides the main grilled fish, we added Enoki mushrooms, fried potato slices and thick vermicelli. The metal tray was somewhat like a steamboat, with the hot gravy cooking the Enoki mushrooms and thick vermicelli. At the same time, the additional ingredients soaked up the gravy and tasted great! The only downside of the signature grilled fish was that it could get a tad too oily. And because of the richness of every dish, Chong Qing Grilled Fish is not a place which one would frequent that often. It’s more of a once in a while indulgence.Post
