Yizhe Food Hall (Fengguan Lu Branch)
家常菜 · ⭐ 4.8
1st Floor, Quanjie Hotel, Building 12, No. 16 Yuan, Fengguan Road
Dishes
Kung Fu Mao ShuangGongfu Maowang is a Sichuan-style hot pot dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. After being boiled in water, it is seasoned with a special spicy and numbing sauce, then garnished with chopped green onions and cilantro.
Kung Pao Shrimp BallsKung Pao Shrimp Balls are made with fresh shrimp meat as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The shrimp is marinated, then quickly fried until cooked, and then stir-fried with aromatic seasonings. Finally, a prepared sauce is added and mixed evenly, coating the shrimp balls in a rich, savory sauce. The result is tender, juicy shrimp with a nutty aroma.
Crispy Fried MeatballsDry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
Premium Roast DuckPremium roast duck is made from high-quality Peking duck, marinated and roasted in a hanging oven. The duck skin turns golden yellow after high-temperature roasting, becoming crispy and delicious, while the duck meat remains tender and juicy. It is typically served by slicing the skin and meat thinly, then wrapping them in lotus leaf pancakes with sweet bean sauce, scallion strips, and cucumber sticks.
Salted Pepper Shrimp Balls (Small)Pepper Salt Shrimp Balls (Small Portion) is a dish made primarily with fresh shrimp meat. The shrimp are marinated, lightly coated with starch, and deep-fried until crispy on the outside and tender on the inside. They are then stir-fried evenly with seasonings such as pepper salt, scallions, ginger, and garlic, allowing the shrimp balls to absorb the flavorful pepper salt coating.
Glazed Flounder TailPan-fried flounder tail is a dish primarily made with flounder tail. After marinating, it is pan-fried until golden brown on both sides, then topped with a sauce made from soy sauce, sugar, vinegar, ginger, and garlic, allowing the fish to absorb the flavors while maintaining a tender texture.
Braised Turbot TailPan-seared halibut tail marinated and lightly browned, then simmered in a savory sauce made from soy sauce, sugar, rice wine, and ginger until the fish is flavorful and the sauce thickens. Garnished with green onions or cilantro.
Braised Pot with Pork Intestines砂锅吊子 is a dish primarily made with pork intestines. After cleaning, it is combined with pig trotters and bones and slowly stewed in a clay pot. During preparation, ingredients such as ginger slices and green onions are added, and the mixture is simmered over low heat for several hours to allow the flavors to fully blend and create a rich broth.
Stir-fried Scallion with Fish BallsYuan爆 San Dan is a dish made primarily with lamb tripe (also known as lamb stomach lining) and garnished with Chinese parsley, stir-fried quickly over high heat. To prepare, clean the tripe and cut it into strips; chop the Chinese parsley into segments. Heat oil in a wok until smoking hot, then sauté葱姜蒜 (scallions, ginger, and garlic) to release their aroma. Next, add the tripe and Chinese parsley, stir-frying rapidly. Finally, season with调味料 (seasoning ingredients).
Crispy Eel Roll WrapsCrispy eel rolls are made with eel as the main ingredient. After marinating, the eel is coated in starch or batter and deep-fried until the exterior becomes crispy. The fried eel strips are then rolled into pan-fried thin pancakes and served with a sauce.
Sauce-Flavored BeefBraised beef in soy sauce is a dish primarily made with beef, carefully marinated and slow-cooked to allow the meat to fully absorb the aroma of the sauce. The beef is tender and juicy, enhanced by a specially prepared sauce that delivers a rich, savory flavor.