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Fengge Yuan Blood Curd Hot Pot

川菜 · ⭐ 4.4

No. 87-10 Zhoukou Road

Dishes

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  One-Person Spicy Blood Curd Hot Pot

  A spicy hot pot dish made with duck blood, vegetables, and meats, perfect for one person.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Sweet and Sour Pork

  Sweet and sour pork is a Chinese dish made with pork, typically tenderloin cut into cubes, coated in starch paste and deep-fried until golden and crispy. It's then stir-fried with pineapple, green pepper, and red pepper, and tossed in a sweet-and-sour sauce made from tomato ketchup, sugar, vinegar, and soy sauce.
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  Large Garlic-Flavored Crawfish 3 lbs

  Large garlic-flavored crawfish, stir-fried with fresh shrimp, garlic, chili, and ginger for a rich aroma and tender meat.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Sichuan-Style Boiled Sea Bass

  Sichuan-style boiled perch is a dish featuring perch slices blanched in boiling water, then stir-fried with bean sprouts, cabbage, and a special spicy麻 (ma) sauce.
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  Premium Mao Xue Wang

  Zhi Zun Mao Xue Wang is a hot pot dish featuring duck blood, tripe, yellow throat, luncheon meat, bean sprouts, and tofu skin. Ingredients are blanched or cooked first, then simmered in a special spicy麻 (ma) sauce, finished with green onions, coriander, and Sichuan pepper powder.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.

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