Close

Xinfuhe Private Kitchen (Bangyan Road Branch)

特色菜 · ⭐ 3.7

Ground Floor, Luyun Company, No. 88 Bangyan Road, Dalong Street (inside bus station)

Dishes

• 

  Four Courses from One Fish: Sichuan Pickled Vegetables Fish (4 Dishes)

  A Sichuan dish made with fish and ingredients such as pickled vegetables, bean sprouts, and tofu. The fish is tender, the pickled vegetables are crisp, and the broth is rich with an acidic and spicy flavor.
• 

  Steamed Chicken with Loofah

  A Chinese dish made by steaming chicken and loofah together, resulting in a fresh and savory flavor.
• 

  Winter Melon and Coix Seed Duck Soup

  A nourishing soup made with duck, winter melon, and coix seeds, simmered slowly for a light and refreshing flavor.
• 

  Juicy Pigeon

  A dish made with young pigeon, marinated and roasted to perfection, resulting in crispy skin and tender, juicy meat.
• 

  Sichuan-style Twice-Cooked Pork

  Chuan-style stir-fried pork belly is made with pork belly as the main ingredient. The meat is first boiled, sliced, and then stir-fried together with配料 such as doubanjiang (fermented broad bean paste), garlic chives, and green peppers. During preparation, the pork belly's fat must be sautéed out until the slices curl slightly and develop a subtle charred aroma, then seasonings are added and the dish is stir-fried evenly.
• 

  Dry-Fried Cabbage

  A classic Chinese dish made by stir-frying cabbage in a dry pan until slightly charred, then seasoned with garlic and chili for a savory, aromatic flavor.
• 

  Signature Fried Noodles (Separate Grains)

  Signature fried noodles are made with high-quality rice noodles, combined with eggs, bean sprouts, carrots, and lean meat, stir-fried at high heat to ensure separate grains and a smooth texture.
• 

  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
• 

  Boiled Vegetables in Salted Water

  A light and refreshing dish made by briefly boiling seasonal vegetables in salted water to preserve their natural flavor and crisp texture.
• 

  Steamed White Crucian Carp

  A dish made by steaming fresh white crucian carp with ginger and scallions, resulting in tender, flavorful fish that retains its natural taste.
• 

  Oil-Free Braised Bok Choy

  A healthy dish made with fresh bok choy, gently cooked and finished with a light sauce—no oil added to preserve the vegetable's natural flavor.
• 

  Steamed Large Fish Head with Special Sauce

  This dish features a fresh large fish head, typically from bighead carp or silver carp. The fish head is cleaned, scored on the surface for better flavor absorption, and briefly marinated with salt and cooking wine. Key auxiliary ingredients include chopped chili, minced garlic, ginger, and fermented black beans. During preparation, the prepared sauce is spread evenly over the fish head, which is then steamed over high heat for 10-15 minutes until fully cooked. After steaming, chopped green onions are sprinkled on top, and hot oil is poured over to release aromas. The finished dish offers tender fish meat with a rich, savory sauce.
• 

  Stir-fried White Gourd with Pork

  Stir-fried white gourd with pork is a Chinese home-style dish made mainly with white gourd and pork, stir-fried quickly. It has a fresh taste and delicious flavor.
• 

  Wan Fish Sashimi

  Wan Fish Sashimi is a dish made with fresh Wan fish, sliced thinly and eaten directly. It has a tender texture and retains the original flavor of the fish.
• 

  Basil Eggplant and Green Beans Stir-fry

  A stir-fried dish featuring eggplant, green beans, and perilla leaves, known for its savory aroma and balanced flavors.
• 

  Scallion Oil Boneless Pig Trotter

  A dish made with boneless pig trotters braised in savory broth and finished with fragrant scallion oil, offering tender texture and rich flavor.
• 

  Scallion Oil Glazed Boneless Fish Slices

  Scallion oil glazed boneless fish slices are a dish made with boneless fish slices and scallion oil, soy sauce, and other seasonings. The fish slices are tender, with a rich scallion oil aroma and a delicious taste.
• 

  Sour Cabbage Fish

  Suancai 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.
• 

  Sour Spicy Potato Strips

  Sour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.
• 

  Chenpi Hand-Grabbed Bones

  Chenpi Hand-Grabbed Bones is a Chinese dish made with pork ribs, combined with dried tangerine peel, ginger, garlic and other seasonings. The pork ribs are first blanched, then stewed with dried tangerine peel, soy sauce, and cooking wine, and finally cooked over high heat to thicken the sauce, making the meat tender and flavorful.

Reviews