Hu Lin Fat Chang Fen
小吃快餐 · ⭐ 3.9
No. 169 Caiyuan Road, Hongshi Comprehensive Market
Dishes
Spicy Blood DuckMao Xue Wang is a Sichuan dish featuring duck blood, beef tripe, yellow throat, and luncheon meat, cooked in a spicy麻 (numbing) broth with fermented bean paste, Sichuan peppercorns, chili, ginger, and garlic.
Mixed Pig LiverA dish made by mixing pig liver with seasonings like scallions, ginger, garlic, and coriander, resulting in a fresh and tender texture.
Mixed Tapioca NoodlesA cold dish made from mung bean noodles tossed with garlic, cilantro, soy sauce, vinegar, and chili oil for a tangy and spicy flavor.
Stir-Fried EarA dish made by mixing pig ears with garlic, chili oil, and cilantro for a crisp and spicy flavor.
Mixed Pig IntestinesA cold dish made by mixing boiled and sliced pig intestines with garlic, chili, and cilantro for a spicy and fresh flavor.
Mixed Brain SaladA Sichuan-style dish made by mixing pig brain with seasonings like chili oil, garlic, and scallions, known for its smooth texture and spicy flavor.
Pork Noodle SoupA savory dish made with braised pork belly, served over rice noodles in a rich broth, often garnished with green onions and cilantro.
Sticky Rice NoodlesA Chinese home-style dish made with sweet potato noodles, vegetables, and minced meat, stir-fried with garlic, soy sauce, and chili for a savory flavor.
Pork Intestine SoupA savory soup made from pork intestines, simmered with ginger and scallions for a rich, flavorful broth.
Stewed Intestine NoodlesFechang Fen is a dish made primarily from pork intestines and rice noodles. After cleaning and cooking the pork intestines, they are sliced and mixed with boiled rice noodles in a bowl, then seasoned with broth, chili oil, Sichuan pepper powder, garlic paste, and green onions.
Spicy and Sour NoodlesSour Spicy Noodles: Made primarily from sweet potato noodles, this dish is enhanced with ingredients such as bean sprouts, crushed peanuts, and soybeans. The sweet potato noodles are boiled and then topped with a specially prepared sour and spicy sauce, followed by the addition of the配料. The texture is smooth and slippery, and the broth is tangy and spicy.