Xian Yu Fang (Taihu Mingzhu Yuan Branch)
Hot pot · ⭐ 4.2
太湖中路17-5号
Dragon Mate tips
If you are traveling in China to visit Changzhou, this restaurant is worth a stop for great food. This restaurant is located at 太湖中路17-5号. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Xian Yu Fang Black Fish Pot, Dry Pot Wuyu, Dry Pot Prawns.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Changzhou
- Category: Hot pot
- Rating: 4.2
- Address: 太湖中路17-5号
- Popular dishes: Xian Yu Fang Black Fish Pot, Dry Pot Wuyu, Dry Pot Prawns, Dry Pot Yanggong, One-Jin Angong
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Dishes
Xian Yu Fang Black Fish PotA hearty dish featuring fresh black fish, tofu, mushrooms, and greens simmered in a rich broth, known for its delicate flavor and tender texture.
Dry Pot WuyuDry pot Wuyu is made with Wuyu fish, paired with green and red peppers, garlic slices, and ginger. Prepared using the dry pot technique, it features tender fish meat with a rich, spicy aroma and distinct dry fragrance.
Dry Pot PrawnsA spicy Sichuan dish featuring fresh prawns stir-fried in a dry pot with vegetables and aromatic spices.
Dry Pot YanggongDry pot Yanggong is made primarily with Yanggong fish, paired with green and red peppers, onions, garlic, and stir-fried at high heat. It is then cooked with a special dry pot sauce. The dish features a bright red color, rich aroma, tender fish meat, and a spicy, numbing, savory flavor typical of Sichuan cuisine.
One-Jin AngongA dish made with Angong fish, steamed or braised with ginger, garlic, and chili, resulting in tender meat and rich flavor.- Spicy麻 Fish PotA spicy fish stew made with fresh carp, seasoned with Sichuan pepper and chili, delivering a bold, numbingly flavorful experience.
Frog and Shrimp Stir-fryA Chinese dish featuring frog and shrimp, stir-fried with spices for a rich, spicy flavor.
Spicy Fried FishA dish made by quickly stir-frying fresh fish with spices like ginger, garlic, and chili, resulting in a flavorful and spicy dish.
特色鸭头特色鸭头以鸭头为主要食材，经过焯水、腌制后，用多种香料和调味料炖煮或卤制而成。制作过程中常加入八角、桂皮、花椒、生姜等调料，使鸭头入味且富有层次感。
Crispy CucumberCrispy cucumber is a cold dish made primarily from cucumbers. After peeling and slicing, cucumbers are salted to soften, then lightly coated in starch or batter and deep-fried until the skin becomes crispy while the inside remains fresh and crunchy.
Tofu and Wuchang Fish Hot PotA savory hot pot featuring soft tofu and tender wuchang fish, simmered with ginger and scallions for a rich, comforting flavor.
Chicken Wing and ShrimpA fusion dish featuring chicken wings and shrimp, marinated, fried or pan-seared, then stir-fried in a secret sauce for a savory, crispy texture.