Xanghe Xing · Water Boiled Fish - Folk Sichuan Cuisine (Exterior of Foreign Trade University Branch)
川菜 · ⭐ 4.7
Xiangchuanxing, 2nd Floor, Building B1, Ziguang Development Building, No. 11, Huixin Dongjie
Dishes
Delicious Frog with Spicy SauceOne绝 Craving Frog is a dish featuring bullfrog as the main ingredient, paired with vegetables like bean sprouts, lettuce, and lotus root slices. After high-temperature frying, it's stir-fried with a secret sauce, resulting in a fresh, tender, and smooth texture.
Spicy Mapo TofuMapo Tofu is a dish made with soft tofu, beef or pork mince, doubanjiang, Sichuan pepper, and chili powder. Tofu is blanched, then stir-fried with meat and seasonings, simmered until flavorful, and finished with a thickened sauce.
Traditional Twice-Cooked PorkTraditional Sichuan-style twice-cooked pork uses pork belly, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. The key is to render the fat until the slices curl slightly and develop a slight char, then season and mix well.
Corn CakeCorn cakes are made from cornmeal mixed with water and seasonings, shaped into flat or round forms, then cooked by frying, grilling, or steaming. Minimal additives preserve the natural flavor of corn.
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Sichuan Spiced Mixed PlatterSichuan-style braised platter features various ingredients like beef, pig trotters, eggs, dried tofu, and chicken wings, slowly simmered in a specially prepared braising liquid to absorb rich flavors.
Sichuan-style Boiled River CarpSichuan-style boiled江团 is a dish primarily made with江团 fish, paired with vegetables such as bean sprouts and greens, and cooked by boiling. The江团 fish has tender meat, the broth is spicy, numbing, fresh, and fragrant, while the vegetables are crisp and refreshing, fully showcasing the original flavors of the ingredients.
Boiled Old Pork SlicesBoiled old pork slices is a traditional Sichuan dish made with pork as the main ingredient, sliced and cooked in boiling water or broth. The texture is tender, and it is usually served with spicy and numbing seasonings, giving it a rich flavor.
Boiling Sichuan FishBoiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Garlic Shrimp with VermicelliStir-fried shrimp balls with garlic and rice vermicelli: fresh shrimp peeled and marinated, vermicelli soaked in warm water, arranged together with generous garlic, a drizzle of oil and seasonings, then steamed until fragrant.
Chicken Noodle SaladChicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.