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Feng Tian Ren Jia (Baishan Road Store)

特色菜 · ⭐ 4.2

No. 105-8 Baishan Road, Beiling Subdistrict, Door 40 (next to Yunzhu Garden)

Dishes

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  Cupid's Baked Shrimp Balls

  Fresh shrimp balls baked with cream and cheese, creating a rich and savory dish.
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  Kewpie Sauce Baked Shrimp Balls

  Kewpie Sauce Baked Shrimp Balls is a dish made with fresh shrimp balls and baked with Kewpie sauce. The shrimp balls are crispy on the outside and tender on the inside, with the rich flavor of Kewpie sauce complementing the freshness of the shrimp.
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  Dry Pot Fish Head

  A Sichuan dish featuring fresh fish head stir-fried with vegetables in a dry pot, delivering rich, spicy flavors.
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  Hui-style Stinky Fish

  Hui-style stinky fish is a traditional Anhui dish made by fermenting fresh carp or grass carp, then pan-frying and stewing with seasonings to create a unique aroma and savory flavor.
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  Salt-Blasted Two-Color Peanut Seeds

  A Chinese cold dish made by quickly stir-frying red and white peanut seeds with salt, resulting in a crispy and savory snack.
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  Stone Pot Chicken Feet

  Stone pot chicken feet is a dish made primarily with chicken feet, typically blanched and then slow-cooked or simmered in a stone pot with seasonings like ginger, garlic, doubanjiang, and soy sauce to achieve a soft, flavorful texture.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Spicy and Sour Kelp

  Spicy and sour seaweed is a cold dish made primarily from seaweed. After soaking, the seaweed is sliced and mixed with garlic, chili, vinegar, and a little sugar to create a refreshing, crisp texture without heating.
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  Braised Abalone with Yam

  A Chinese dish featuring abalone and yam braised in broth, offering a rich, savory flavor and tender texture.
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  Spicy Duck Blood

  Spicy duck blood is a dish made primarily with duck blood, which is blanched to remove odor, then stir-fried or stewed with chili, Sichuan pepper, and doubanjiang to absorb the spicy flavor. It pairs well with bean sprouts or greens for added texture.

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