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Old House Sichuan Cuisine · Water Boiled Fish (Fengke Wanda Store)

川菜 · ⭐ 4.6

5th Floor, Wanda Plaza, Southeast Corner of Intersection of Fengke Road and Wuquan Road (Metro Line 9, Kejyuan Station, Exit C)

Dishes

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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Kung Pao Chicken

  Kung 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.
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  Signature Sichuan Cold Noodles

  Signature Sichuan cold noodles made with thin noodles, topped with cucumber, carrot, and bean sprouts, dressed in a spicy-savory sauce containing soy sauce, vinegar, chili oil, Sichuan pepper powder, garlic, and sesame paste.
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  Signature Boiled Fish

  Signature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
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  Signature Fresh Noodle Soup

  Signature fresh-caught vermicelli is a dish primarily made with fresh vermicelli, typically paired with vegetables, meat, or seafood, and prepared by quickly blanching or briefly boiling. The vermicelli has a resilient texture and a smooth, slippery mouthfeel, often enhanced with a flavorful sauce or broth.
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  Spicy Chicken with Chili

  Spicy chicken dish made with chicken pieces fried and stir-fried with dried chilies and Sichuan peppercorns. Chicken is marinated, deep-fried until crispy, then tossed with abundant chilies and peppers to absorb rich flavor and aroma.
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  Chongqing Mao Xue Wang

  Ciqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
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  Chen's Mapo Tofu

  Chen's Mapo Tofu is a Sichuan dish made with soft tofu, minced beef or pork, doubanjiang, Sichuan peppercorns, and chili powder. Tofu is blanched, then stewed with seasoned meat and spices, finished with green onions and ground Sichuan pepper for rich flavor.
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  Spicy Delicious Pork Trotter

  Spicy delicious pig trotter is a dish made primarily with pig trotters, blanched and then stewed with chili, Sichuan pepper, ginger, garlic, and other seasonings to absorb the spicy flavor. The meat becomes tender and rich in taste.
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  Spicy Rice Fragrance Frog

  Spicy fragrant frog is a dish featuring frogs cooked with rice, chili, Sichuan pepper, and other seasonings. After preparation, the frog is stir-fried with rice and seasoned with fermented bean paste, ginger, garlic, and green onions, then quickly cooked over high heat to make the meat tender and flavorful, while the rice absorbs the rich sauce.

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