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Feng's Signature Boiled Fish (Xinzhou Moore City Branch)

Sichuan cuisine · ⭐ 3.4

B1F06, Moore City

Dishes

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  Potato Slices

  Potato slices are a simple home-style dish, with potatoes as the main ingredient. The method involves washing and peeling the potatoes, slicing them thinly, and then cooking them by stir-frying, frying, or baking. During cooking, garlic slices and chili peppers are often added to enhance flavor, and salt is used for seasoning at the end.
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  Braised Pork Rib Soup with Yam and Kelp

  Braised pork ribs, yam, and kelp are simmered together for a clear, flavorful broth with nourishing properties.
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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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  Pork Rib and Lotus Root Soup

  Pork rib and lotus root soup is a traditional nourishing soup, made primarily with pork ribs and fresh lotus root pieces, carefully stewed to perfection. The broth is clear and bright, the pork ribs are tender and flavorful, and the lotus root pieces have a soft, slightly sticky texture. Overall, it offers a light taste with rich nutritional value.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Sichuan-style Boiled Duck Blood

  Sichuan-style boiled duck blood is a dish made primarily from duck blood, blanched in boiling water, then cooked with chili, Sichuan peppercorns, and fermented bean paste, finished with hot oil for aroma. It has a bright red color, tender texture, and rich flavor.
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  Secret-Recipe Sour Cabbage Fish

  Fresh carp is simmered with sour cabbage and spicy ingredients in a secret sauce, resulting in tender fish and a tangy, spicy flavor.
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  Secret-Recipe Sour Cabbage Fish

  A classic Sichuan dish featuring fresh carp simmered with sour cabbage, chili, and spices, resulting in tender fish and a tangy, spicy broth.
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  Glass Noodles

  Glass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.
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  Mongolian Beef

  Mongolian beef is a dish made with beef and vegetables like onions and green peppers. Beef slices are marinated and stir-fried with the vegetables.
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  Fish Noodle and Pork Rib Soup

  A savory soup made with fish noodles and pork ribs, simmered slowly to create a rich, flavorful broth.

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