Xu Dingsheng Folk Cuisine (Yiwan Shui Branch)
川菜 · ⭐ 4.4
No. 1 Xingke Avenue
Dishes
Spicy Chicken with ChiliA classic Sichuan dish made by stir-frying chicken with dried chilies and Sichuan peppercorns, delivering a bold, spicy, and numbing flavor.
Bamboo-Wrapped Pork RibsA traditional Chinese dish featuring pork ribs marinated and wrapped in lotus leaves, then slow-cooked to tender perfection with a fragrant herbal aroma.
Big Knife Braised PorkA traditional Sichuan home-style dish made with pork belly sliced thick and braised with fermented bean paste, chili, and Sichuan peppercorns for rich, spicy flavor.
Ou Wang SoupA nourishing soup made from premium lotus root and bones, slowly simmered to create a clear, savory broth with tender, sweet lotus slices.
Folk-style RabbitA traditional dish made with rabbit meat stir-fried in spicy and numbing Sichuan flavors, featuring bold aromas and tender texture.
Broccoli and Ginkgo Shrimp BallsA dish made with fresh shrimp, broccoli, and ginkgo nuts, stir-fried to a crisp and savory finish.
Sour Soup Beef StripsA dish of tender beef strips cooked in a sour broth, often with vegetables like carrots and wood ear mushrooms for a tangy and savory flavor.
Sizzling Cumin BeefA stir-fried beef dish seasoned with cumin and served sizzling hot on a heated plate, known for its bold aroma and tender texture.
Spicy Chicken in SauceA spicy cold dish made with chicken and a flavorful sauce, popular in Sichuan cuisine.
Grand Knife-Braised Pork BellyA classic Sichuan dish made by braising thick pork belly slices with fermented black beans and chili, resulting in tender, flavorful meat.
Flying Dragon FishA flavorful dish made with fresh carp, simmered in a secret sauce and spices, resulting in tender fish and rich, aromatic broth.