Qianyi Wanfu Hotel (Park Branch)
特色菜 · ⭐ 4.6
North Building, Floors 1–3, Xinshu Tower, No. 1518 Donghuan Road
Dishes
Sizzling Eel SauceFried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
Milk-Flavored Green Pea PureeA smooth puree made from fresh green peas blended with milk and butter, offering a creamy, subtly sweet flavor.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Premium Freshwater Fish BallsPremium freshwater fish balls made from fresh fish meat, hand-pounded for a tender and chewy texture, served in clear soup or sauce for a delicious and nutritious dish.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Freshwater Fish BallsFreshwater Fish Balls are a traditional handmade dish, primarily made from fresh freshwater fish meat (such as grass carp or silver carp). The fish is deboned, and the flesh is finely minced into a paste. A small amount of water, salt, egg white, and starch are added, and the mixture is vigorously stirred in one direction until it becomes elastic and forms a fish paste. The paste is then shaped into balls by hand or with a spoon and poached in warm water until set. The finished product is white in color, with a smooth, springy, and chewy texture that highlights the natural freshness of the fish. It is commonly used in soups, hot pots, or as a side dish.
Stir-fried River ShrimpStir-fried river shrimp is a dish made primarily with fresh river shrimp, quickly stir-fried with a small amount of scallions, ginger, and garlic in hot oil. The shrimp are tender and refreshing, preserving the natural flavor of the river shrimp.
Braised Eel with Single GarlicA dish featuring fresh eel and single garlic, pan-fried and simmered together for rich flavor and tender texture.
Steamed Taro CasseroleSteamed taro casserole with fresh taro, pork belly, and cured meats, layered in a clay pot, simmered with seasonings, then finished with high heat to create a slightly charred surface and rich aroma.
Secret-Recipe Old GooseA slow-cooked old goose marinated in a blend of secret spices and sauces, resulting in tender, flavorful meat.
Cheese-Baked PumpkinCubed pumpkin mixed with cheese and baked in the oven. Features pumpkin and cheese as main ingredients, with cheese melting and coating the pumpkin during baking for a rich outer layer and soft inner texture.
Wine-Scented PorkA Chinese dish made with pork marinated in wine and seasonings, then braised until tender and flavorful.- Lime ShrimpFresh shrimp marinated in lime juice and spices, then quickly stir-fried for a tangy and savory dish.