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Chen Xianjin Fish House (Fengqi Branch)

江浙菜 · ⭐ 4.6

No. 206 Kaixuan Road, 2nd Floor, Room 201

Dishes

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  Chicken Feet

  Fengjiao is a traditional dish made primarily from chicken feet. The preparation involves first boiling the chicken feet, then frying or steaming them, and finally marinating them in a specially prepared seasoning. It has a bright red color, soft skin, and crispy tendons and bones.
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  Earthen Pot Burned Wandering Catfish

  A dish made by slow-cooking fresh wandering catfish in an earthen pot with ginger, garlic, and chili, resulting in tender fish and rich broth.
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  Earthen Pot Stone Bass

  A Cantonese dish featuring fresh sea bass slowly stewed in an earthen pot with ginger, scallions, and garlic, resulting in tender fish and rich broth.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Changshan Sesame Twist

  A traditional snack from Changshan, Zhejiang, made with flour, sesame, and sugar, hand-twisted and deep-fried for a crispy, sweet treat.
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  Kaihua Green Threads

  A dish made from fresh green vegetable strands stir-fried with garlic and ginger, featuring a crisp texture and natural flavor.
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a dish made primarily with rice noodles or dried rice vermicelli, combined with vegetables, meat, or seafood, quickly stir-fried in a hot wok. The noodles are first soaked soft, then stir-fried with sliced ingredients and seasonings until well blended.
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  Special Qianjiang Source Fish Head Pot

  The Special Qianjiang Source Fish Head Pot is a Zhejiang cuisine dish, primarily featuring a fresh large fish head (such as a bighead carp head) sourced from the origin of the Qiantang River. During preparation, the fish head is first pan-fried until golden brown on both sides, then placed into a clay pot with ginger, garlic, and scallion sections. A rich broth (commonly chicken or bone broth) is added, and the pot is simmered over low heat. Ingredients like tofu, shiitake mushrooms, and bamboo shoot slices may be added during simmering. The finished dish has a milky white, rich broth, tender fish meat, and smooth tofu, fully showcasing the natural flavors of the ingredients.
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  Special Fish Roe and Fish Bladder

  A Sichuan dish featuring fish bladder and roe, stir-fried with spicy chili and Sichuan peppercorns for a bold, numbing flavor.
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  Qiu Chuan Handmade Tofu

  A traditional tofu dish made from local soybeans, handcrafted using old methods, with a smooth texture and fresh taste, often stir-fried with greens or minced meat.
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  Stir-fried Frog Legs

  Stir-fried frog legs with green peppers and garlic shoots, cooked quickly over high heat. The dish has a bright color, tender texture, and a savory, slightly spicy flavor with rich stir-fry aroma.
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  Braised Mixed Fish

  Braised mixed fish is a Chinese dish featuring various types of fresh fish. After cleaning, the fish are pan-fried until lightly golden, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine until tender and flavorful with a thick sauce.
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  Wild Wandering Catfish

  Wild Wandering Catfish is a delicacy made from fresh wild-caught catfish, steamed or braised to preserve its tender texture and natural flavor.
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  Green Tomato Stir-fried with Salted Pork

  A dish of green tomatoes stir-fried with salted pork, offering a savory and slightly tangy flavor.
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  Duck Head and Duck Feet Platter

  A platter featuring duck heads and feet, braised in a spicy-savory sauce for rich flavor and tender texture.

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