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Four Seasons Hotel: Stir-fry, Roast, Steam, Mix Dishes

其他美食 · ⭐ 3.4

No. 123, North 1st Street, Xuefu West Road, Xihanggang Subdistrict

Dishes

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  水煮活鱼

  水煮活鱼是一道以鲜活鱼类为主料，配以豆芽、白菜等蔬菜，用油炸过的辣椒和花椒炒香后加水煮制而成的菜肴。鱼片在热油中快速烫熟，再与调料混合，最后撒上葱姜蒜末和香菜点缀。
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  Onion Twice-Cooked Pork

  A classic Sichuan dish made by stir-frying sliced pork belly with onions, resulting in a rich, spicy flavor and tender meat.
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  Salt-fried Pork

  Salt-fried meat is a Chinese dish made primarily with pork, typically using fatty pork slices stir-fried with doubanjiang, garlic, ginger, and green peppers. The pork is first pan-fried to release oil, then seasoned and mixed with vegetables for a flavorful, tender result.
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  Zigong Fresh Pot Rabbit

  A spicy and flavorful Sichuan dish made with fresh rabbit meat, vegetables, and aromatic spices, originating from Zigong.
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  Bamboo Shoot and Crucian Carp

  A dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
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  Fried Pork with Tofu Skin

  Xianggan Hui Guo Rou is a dish primarily made with pork belly and dried tofu. First, boil the pork belly until tender, then slice it thinly. Next, cut the dried tofu into strips. In a wok, stir-fry minced ginger and garlic until fragrant, add doubanjiang (spicy bean paste) to release the red oil, then add the pork belly slices and stir-fry until slightly curled. Finally, add the dried tofu and green peppers, season with an appropriate amount of soy sauce, sugar, and salt, and stir well to combine.
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  Spicy Braised Crucian Carp

  Spicy braised crucian carp is a Chinese dish made with crucian carp, chili, ginger, garlic, and other seasonings, fried and braised. It has a rich spicy flavor and tender fish meat.

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