Peach Xia Jiang. Golden Brand Water Boiled Fish (Xinghong Store)
川菜 · ⭐ 4.8
No. 11 Xihongmen Road, Building 17, Unit 111
Dishes
Two-Part ShrimpTwo-eat shrimp is a dish using fresh shrimp as the main ingredient, divided into two parts: one part with shells removed for stir-frying or soups, and the other with shells intact for steaming or frying. Seasonings like ginger, scallions, garlic, and cooking wine are added to create two distinct textures.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Sichuan Yellow Beef Stir-FrySichuan Yellow Beef Stir-Fry is a Sichuan dish made with Ganzi yellow beef and vegetables like green peppers and onions, stir-fried over high heat. The meat is tender and the flavor is spicy and aromatic.
Stir-fried LuXi Yellow BeefXiao Chao Lu Xi Yellow Beef is a dish featuring Lu Xi yellow beef stir-fried quickly with vegetables like green and red peppers. The beef slices are marinated and stir-fried at high heat to keep the meat tender and the vegetables crisp.
Pepper Thread Stir-Fried EelPepper thread stir-fried eel is a Chinese stir-fry dish made with eel threads and pepper threads. The eel is cut into threads and quickly stir-fried with pepper threads, resulting in a fresh and spicy taste.
Sichuan-style boiled river catfish (by weight)Sichuan-style boiled江团鱼 is a dish featuring江团鱼 as the main ingredient, blanched in boiling water, then cooked with bean sprouts, greens, and seasonings like doubanjiang, chili, and Sichuan peppercorns.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Braised Softshell Turtle with Red SauceRed-braised Houshou turtle is a dish made primarily from Houshou turtles, seasoned with various spices and slowly stewed. First, the turtle is cleaned and cut into pieces, then placed in a pot with seasonings and适量 water, simmered over low heat until the meat becomes tender and the broth turns rich and flavorful.
Crispy Skin Pigeon (Whole)Crispy-skinned squab is a dish made primarily from young pigeons, marinated and then deep-fried after coating in batter. The meat is tender, with a crispy outer layer from high-heat frying and a juicy interior.
Pan-fried Smelly Mandarin FishStir-fried stinky mandarin fish is a dish made primarily from stinky mandarin fish. After marinating, the fish develops a unique fermented aroma. During cooking, it is first pan-fried until golden and crispy, then simmered with seasonings to allow the flavors to penetrate the fish meat.
Spicy Beauty Pig TrotterSpicy Beauty Pig's Trotter, made primarily from pig's trotters and carefully prepared. The trotters are first stewed until soft and flavorful, then stir-fried with spicy seasonings to create a slightly charred surface and an aromatic spicy scent. The finished dish has a bright red color and a soft yet elastic texture.
Spicy Mouth-Watering FrogSpicy and mouth-watering frog dish made with frog meat as the main ingredient, seasoned with various spices and chili peppers. The frog meat is first marinated to absorb flavors, then quickly stir-fried at high heat to keep it tender while allowing the seasonings to fully penetrate, achieving a rich spicy and fragrant taste.
Braised Fish Offal in Brown SauceHuangfen Fish Offal is a dish made primarily from fish parts like heads, bones, and skin, cooked with scallions, ginger, garlic, and doubanjiang in a slow stew. The offal is cleaned, blanched to remove odor, then simmered with seasonings until flavorful.