Fan Xingfu Sichuan-Hunan Cuisine (Xindu Branch)
川菜 · ⭐ 4.4
Zone B, No. 801, Middle Section, Shulong Avenue
Dishes
Young Ginger Spicy FrogA spicy Sichuan dish featuring frog meat stir-fried with young ginger, chili, and garlic for a bold, aromatic flavor.
Stewed Pork Ribs with MilletA Chinese dish featuring pork ribs and millet, steamed together to create tender meat and soft, sweet grains.
Signature Mixed Free-range ChickenA dish of tender free-range chicken leg meat marinated in a secret sauce and tossed with fresh herbs and chili oil for a bold, aromatic flavor.
Thai-Style Squirrel FishA dish of crispy fried fish served with a tangy sweet and spicy Thai sauce, often garnished with vegetables.
Ginkgo Chicken StewA nourishing stew made with chicken and ginkgo nuts, slow-cooked to tenderize the meat and soften the nuts, offering a rich, savory flavor.
Fatty Stomach Braised GooseFatty Stomach Braised Goose is a Chinese dish made with fatty stomach and goose, cooked by stewing. The fatty stomach is cleaned and processed before being cooked together with goose and seasonings over low heat until the meat becomes tender and flavorful.
Bamboo Shoot and Crucian CarpA dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
Golden Rice Goose MeatA flavorful dish featuring tender goose meat slow-cooked in a secret sauce, served over fragrant rice.