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Qinyuan Village House

川菜 · ⭐ 3.7

No. 566 Xingyong Road, Xingfu Village, Wanchun Town (Xingfu Tianyuan Wetland Park)

Dishes

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  Wu Fish Soup Pot

  A savory soup pot featuring fresh wu fish, tofu, and vegetables simmered slowly for a rich, flavorful broth.
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  Braised Pork Intestines

  Stewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
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  Pan-fried Black-boned Chicken

  A traditional Chinese dish made by pan-frying black-boned chicken with ginger, garlic, and chili until tender and flavorful.
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  Seasonal Vegetables

  Seasonal vegetables is a dish primarily made with fresh, seasonal vegetables, prepared through simple cooking methods such as stir-frying, steaming, or cold mixing, to preserve the vegetables' natural flavors and nutritional value.
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  Fortune Chicken

  A traditional Chinese dish made with whole chicken and ingredients like ham, mushrooms, and bamboo shoots, slowly stewed to create a rich, savory flavor.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Zigong Grilled Fish

  A signature dish from Zigong, Sichuan, featuring fresh carp marinated in special spices and grilled with vegetables like bean sprouts and potatoes, resulting in a crispy exterior and tender interior with bold, spicy flavor.
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  Mushroom Soup Base

  The mushroom soup base is primarily made from a variety of dried and fresh mushrooms, including shiitake, king oyster mushroom, and boletus, which are soaked and then simmered with water. No additional seasonings are added during preparation—only long simmering extracts the natural umami flavor from the mushrooms to create a rich and flavorful broth.

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