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InterContinental Global Palace · Fengxuan Chinese Restaurant

Sichuan cuisine · ⭐ 4.4

1st Floor, InterContinental Chengdu Paradise Hotel, No. 1736 North Tianfu Avenue

Dishes

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  Milk-Flavored Custard Bun

  A soft bun made with milk and butter, filled with a creamy salted egg yolk custard that melts in your mouth when steamed.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Stoneware Pan-Fried Chicken

  A dish of chicken stir-fried in a hot stone pot with vegetables, known for its savory flavor and aromatic taste.
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  Classic Maoxuewang

  Classic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
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  Braised Sea Bass with Huoxiang Pickles

  Fresh sea bass is gently braised with Huoxiang pickles, creating a harmonious blend of tender fish and tangy, aromatic vegetables.
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  Prawn Dumpling Supreme

  Shrimp Dumpling Imperial is a traditional dim sum dish primarily made with fresh shrimp meat. The preparation involves mashing fresh shrimp into shrimp paste, mixing it with an appropriate amount of starch and other seasonings to form the filling, then wrapping it in dumpling wrappers and steaming until cooked.
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  Steamed Pork Ribs with Taro in Fermented Black Bean Sauce

  A savory dish of steamed pork ribs and taro, marinated in fermented black bean sauce, resulting in tender meat and flavorful, soft taro.
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  Braised Chicken Feet in Sauce

  Sauce Emperor Steamed Chicken Feet is made primarily from chicken feet, which are carefully marinated and then steamed with a specially crafted sauce. The chicken feet are tender and soft, while the sauce is rich and flavorful, offering a complex and satisfying taste.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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