Drooling! The fish-style signature dish of Melbourne’s national Sichuan cuisine "Ba Guo Bu Yi"
"Chinatown"-Official media of Chinese Australians
1. Boiled fish: the signature dish of Pakistani Commonwealth. Everyone knows this, so I won't repeat it. Just give it a little bit, and promise not to disappoint your taste buds.
2. The whole fish is grilled at the farm, using live seabass or blind fly, which is killed and cooked. The Sichuan flavor penetrates into the fish, and the fish remains fresh and tender. Not so heavy oil and heavy spicy, suitable for the elderly who can eat spicy.
3. Baguo Huoxiangyu, this is a special dish of Baguo Buyi. If you are tired of boiled fish but still can't afford the heavier taste, then come and taste this dish. Our master chef said that the process of this dish is complicated. The fresh fish is cut into pieces. It is necessary to ensure that the fish is tasty and not too old, which affects the tenderness and smoothness. Therefore, the heat should always be watched, and the ingredients and proportions are the most particular. Cooking is divided into many processes, and the sequence cannot be wrong,,,, well, is there a reason not to taste such a hard-working dish?
4. Xiang Mushroom Fish Fillet: Suitable for the elderly, children, and people who are not in Sichuan, Hunan, Hunan, Guizhou or Jiangxi who cannot eat spicy food and have a light taste. In addition, this is one of foreigners’ favorite dishes.
5. Steamed seabass/blindfish: recommended to friends with a wider taste, this fish is your best choice. You can fully taste the original fragrance of fish. If the steamed sea bass is paired with a refreshing kimchi prepared by our cold dish chef, then you are a typical foodie!
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