Close

Feng Ting · Impression Lijiang (Poly Branch)

Sichuan cuisine · ⭐ 4.7

3rd Floor, South Tower, Poly Center, No. 7, Lingshiguan Road, Lobby

Dishes

• 

  A Horse's Red Dust, the Concubine Smiles

  A single horse gallops with red dust, the imperial concubine smiles—this dish features fresh lychees as the main ingredient, adorned with a delicate sugar coating. The lychees are peeled and pitted, gently mixed with a specially prepared osmanthus honey sauce, then individually coated in a thin layer of sugar to reveal an enticing color. Finally, it is presented with refined plating that highlights the freshness and unique flavor of the lychees.
• 

  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
• 

  Li Zhuang Big Knife Pork

  A traditional dish from Lizhuang, Yibin, Sichuan, made by slicing boiled pork belly paper-thin and serving with a special dipping sauce.
• 

  Lizhuang Special Fish

  Fresh carp is braised with fermented broad bean paste, Sichuan peppercorns, ginger, and garlic to create a rich, spicy, and savory dish typical of Lizhuang in Yibin, Sichuan.
• 

  Lizhuang First Jar

  A Sichuan-style stew made with pig trotters, fermented black beans, and chili, slow-cooked in a clay pot for rich flavor and tender meat.
• 

  Seafood Mǎoxuèwàng

  A spicy Sichuan dish combining seafood like shrimp and squid with traditional ingredients such as duck blood and beef tripe, simmered in a fiery red broth.
• 

  Flame Snowflake Beef Cubes

  Flame Snowflake Beef Cubes feature tender beef cubes marinated in a secret sauce, stir-fried quickly and ignited with hot alcohol for a dramatic flame effect.
• 

  Sizzling Chili Bean Curd Beef

  A spicy Sichuan dish featuring tender beef, silky tofu, and charred chili peppers cooked in a hot stone pot for rich flavor.
• 

  Fillet Fish

  A dish made from fresh silver carp, steamed with ginger, scallions, and garlic, resulting in tender and flavorful fish.
• 

  Peking Roast Duck

  Old Beijing Roast Duck is made from tender Peking duck with a unique roasting technique, resulting in crispy skin and tender meat with a bright red color. It's best enjoyed by wrapping slices in thin pancakes, along with scallion strips and sweet bean sauce.
• 

  Brain and Intestine Stir-fry

  A spicy Sichuan dish made with pig brain and intestines, stir-fried with chili, garlic, and Sichuan peppercorns for a bold, aromatic flavor.
• 

  Steamed to Prosperity

  Steamed fish or chicken with vegetables like carrots and green peas, cooked by steaming. Main ingredients include fish or chicken breast, ginger slices, scallions, and a little seasoning. Arrange on a plate and steam over medium heat until done.
• 

  Green Pepper Eel Stir-Fry

  A dish featuring fresh eel and green peppers stir-fried together, offering a savory and slightly spicy taste with tender texture.
• 

  Aromatic Steam Rack of Lamb

  Tender lamb ribs marinated in secret spices and steamed to perfection, served with fragrant vegetables for a delicate yet rich flavor.
• 

  Braised Pork Ribs with Radish in Abalone Sauce

  A dish of pork ribs and radish braised in a rich abalone sauce, tender and flavorful.

Reviews