Xin Shui Hui Sichuan Tofu Flower (Wuyang Branch)
川菜 · ⭐ 4.1
Lane 2, Siyou North Third Street, No. 3
Dishes
Glacier Crisp EggplantA dish featuring crispy fried eggplant tossed in a tangy sweet sauce, offering a refreshing and unique texture.
Dry-Braised Green BeansA Chinese home-style dish made by dry-braising fresh green beans with garlic and chili, resulting in a crisp and fragrant flavor.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Spicy Chicken StripsBāngbāng chicken is a cold dish made with chicken, typically using boiled breast or thigh meat sliced thin and arranged on a plate, then drizzled with a sauce of chili oil, Sichuan pepper powder, soy sauce, garlic, green onions, and cilantro. The meat is pounded with a wooden stick or rolling pin to make it tender and flavorful.
River Water TofuA delicate tofu dish made from soybeans, served with spicy sauce and herbs, known for its smooth texture and savory flavor.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Stoneware-Baked Pig BrainA dish featuring fresh pig brain seasoned with garlic, ginger, and chili, baked in a hot stone pot for a rich, tender texture.
Egg-fried glutinous rice cakeEgg-fried glutinous rice cake is a traditional delicacy made primarily from glutinous rice cakes and eggs. The preparation involves slicing the glutinous rice cakes, coating them in egg mixture, and frying until golden brown, resulting in a crispy exterior and soft interior.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Chongqing Chicken StripsA spicy cold dish made with shredded chicken marinated in a flavorful sauce of Sichuan pepper, chili, garlic, and herbs.
Bawang RabbitA spicy Sichuan dish made with rabbit meat stir-fried with chili and Sichuan peppercorns, known for its numbing and fiery flavor.
Pan-Fried Small PotatoesPan-fried baby potatoes is a dish made primarily with fresh baby potatoes. The baby potatoes are first boiled until tender, then flattened until cracked, and finally pan-fried until golden brown on both sides. Garlic and chili can be added during cooking to enhance the aroma.
Sichuan Pepper ChickenSichuan pepper chicken is made with chicken and seasoned with Sichuan peppercorns, ginger, garlic, and other spices, stir-fried to perfection. The chicken is tender, with a distinctive numbing sensation from the Sichuan peppercorns, offering a rich and complex flavor.