Yongfa Spicy Chicken with Chili (Wanfengcheng - Fengjingli Branch)
川菜 · ⭐ 3.8
No. 411–415, Shuyang Road
Dishes
Five-Spice Duck HeadFive-spice duck heads are simmered with star anise, cinnamon, bay leaves, Sichuan pepper, cloves, soy sauce, cooking wine, and rock sugar for a rich, aromatic flavor. The dish has a glossy red color and tender meat.
Spicy Shrimp DelightSpicy shrimp dish made with fresh prawns, chili, and Sichuan peppercorns, delivering a bold, aromatic flavor.
Spicy Pepper ChickenSpicy pepper chicken is a dish made primarily with chicken and chili peppers. Chicken pieces are blanched or pan-fried, then stir-fried with sliced peppers and seasoned to perfection. The dish has a bright color and rich flavor.- Spicy Sichuan RabbitSpicy Sichuan rabbit made with fresh rabbit meat and a secret red oil sauce, featuring bold flavors of chili and Sichuan peppercorns.
Salted Vegetable Stir-fried PorkSalted vegetable stir-fried pork belly is a Chinese dish primarily made with pork belly and salted vegetables. The pork belly is sliced and first boiled until cooked, then stir-fried together with the salted vegetables. Seasonings such as doubanjiang (fermented broad bean paste), garlic, and ginger are added to make the pork slices tender and flavorful, while the salted vegetables absorb the savory taste.
Scallion Crucian CarpCongcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.
Garlic-dressed Pea ShootsA refreshing dish made with fresh pea shoots tossed in garlic and sesame oil, offering a crisp texture and savory aroma.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Sour Soup Fish with Pickled CabbageA spicy and sour fish dish made with fresh carp, pickled cabbage, and fermented chili peppers in a tangy broth, typical of Sichuan cuisine.
Chongqing Spicy Pepper Rabbit WholeChongqing Spicy Pepper Rabbit Whole is a Sichuan dish made with a whole rabbit and spicy peppers, chili, and other seasonings. It is stir-fried to highlight its spicy and fragrant characteristics.
Chongqing Spicy RabbitA Sichuan dish made with rabbit meat stir-fried with dried chilies and Sichuan peppercorns, known for its spicy and numbing flavor.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.