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Xiwawa Sour Fish Soup · Hot Pot (Qiaokang Road Branch)

川菜 · ⭐ 4.7

Rooms 106–107, Building 6, Phase III, Zhaoshang Lanxigu, No. 20 Qiaokang Road

Dishes

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  Crispy Tofu with Sauce

  Baojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
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  Black Collard Greens Braised with Pork Cracklings

  A traditional dish from Rugao, Jiangsu, made by braising pickled black collard greens with pork cracklings for a savory, rich flavor.
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  Ningxia Tan Sheep Hot Pot

  Ningxia Tan Sheep Hot Pot features tender lamb from Ningxia, slow-cooked with vegetables like potatoes and carrots, resulting in a rich, savory broth.
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  Signature Sour Fish

  Signature sour cabbage fish is made with fresh grass carp as the main ingredient, combined with pickled sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. The fish slices are stewed together with the sour cabbage, resulting in tender fish meat and a rich, flavorful broth.
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  Spicy麻 Chicken with Chili and Sichuan Peppercorns

  Spicy and numbing water chicken is a cold dish made primarily with chicken thighs or whole chicken. After being boiled and cooled, the chicken is cut into pieces and mixed with seasonings such as Sichuan peppercorns, chili oil, garlic, ginger, green onions, and cilantro. Its characteristics include tender chicken, rich seasoning, and a spicy, numbing, fragrant flavor with a distinct numbing sensation from the Sichuan peppercorns and a spicy aroma from the chili.
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  Stir-fried Pork Intestines

  Stir-fried pork intestines is a Chinese dish primarily made with pork intestines. After cleaning and cutting into segments, it is quickly stir-fried with辅料 such as chili peppers, ginger, and garlic. During preparation, seasonings like soy sauce and cooking wine are typically added to enhance flavor and achieve a crisp texture.
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  Fresh Lamb Skewers

  Fresh lamb is cut into pieces and threaded onto bamboo skewers. Slowly grilled over charcoal, the meat becomes tender and juicy, with simple seasonings enhancing the original aroma of the lamb.
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  Braised Small Free-range Chicken

  A traditional Chinese dish made with small free-range chicken braised in soy sauce, sugar, and seasonings until tender and flavorful.
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  Classic Sichuan Boiled Fish

  Classic boiled fish features tender fish slices with bean sprouts and cabbage, stir-fried with fried chili and Sichuan pepper, then simmered in broth and finished with hot oil for aroma.
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  Shrimp and Egg Custard

  Shrimp and Egg Custard is a dish primarily made with shrimp and eggs. The shrimp are washed and marinated with a small amount of salt and cooking wine. Eggs are beaten and mixed with an appropriate amount of salt and water until well combined. The shrimp and egg mixture are then cooked together over medium-low heat. Once the egg mixture sets, it is stir-fried evenly to allow the shrimp and egg to blend thoroughly, resulting in a tender and smooth texture.
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  Spicy Bullfrog Hot Pot

  Spicy bullfrog hot pot features fresh bullfrogs cooked with vegetables and spicy seasonings, delivering a bold, aromatic flavor.

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