Hongfa Pea Soup Night Market (Yishui Dingcheng Branch)
小吃面食 · ⭐ 3.3
No. 4–5, 1st Floor, Building 3, Yishui Dingcheng, North Section of Hongjian Road
Dishes
Cold-marinated Boneless MeatCold拌 diced boneless meat, seasoned with garlic, cilantro, chili oil, soy sauce, vinegar, sugar, and Sichuan pepper powder.
Female Soft-Shelled CrabFemale hairy crab,选用鲜活的母蟹，清蒸至熟透。蟹黄丰富，肉质鲜嫩，保留了蟹肉的原汁原味。
Stir-fried Wuyu Fish SlicesA Chinese dish featuring tender fish slices stir-fried with aromatics like ginger, garlic, and scallions, known for its fresh taste and rich aroma.
Love Red Kidney BeansA Chinese home-style dish made with red kidney beans, pork, and onions, slow-cooked to a rich, savory flavor.
Vegetarian Pea SoupA light and healthy soup made from fresh peas, seasoned simply with salt and ginger for a delicate flavor.
Bamboo Shoot and Chili RabbitBàwáng Shuāngjiāo Tù is a dish made with rabbit meat, stir-fried with green and red peppers. Rabbit chunks are blanched, then cooked with sliced peppers and seasonings until flavorful.
Spicy Tender Chicken FeetSpicy tender chicken feet made with chicken feet as the main ingredient, blanched and then simmered with chili, Sichuan pepper, ginger, and green onion until soft and flavorful. The chicken feet are tender yet elastic with rich taste.
Fresh Chili PeanutsA cold dish made with fresh green chilies and roasted peanuts, offering a crisp and spicy flavor.- Fresh Chili and Fresh Fish StewA Sichuan dish featuring fresh chili peppers and live fish, stir-fried or simmered to create a spicy, flavorful broth with tender fish meat.
Wu Fish and Pea SoupA nourishing soup made with fresh Wu fish and tender peas, gently simmered to create a clear broth with delicate fish flavor and soft peas.
Hongfa Pork Intestine and Pea SoupA savory soup made with pork intestines and peas, slow-cooked to perfection for a rich, comforting flavor.
Spicy Snail in Hot SauceSpicy freshwater snails are a dish made primarily from fresh snails, cleaned and stir-fried with chili, Sichuan pepper, ginger, garlic, and fermented bean paste. The cooking emphasizes precise heat control to let the snails absorb the spicy flavors while maintaining a tender, chewy texture.