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Yingshui Furong (Wuhan Century City Store)

Sichuan cuisine · ⭐ 4.6

No. 668, Jianshe Avenue, China Resources MixC World, 5th Floor, Shop No. 26

Dishes

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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Sugar-Beaten Chicken

  A spicy and sweet cold dish made by marinating chicken in sugar, soy sauce, and chili, then air-dried or grilled for a chewy texture.
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  Spring Garden Full of Life

  This dish features seasonal spring vegetables as the main ingredients, including asparagus, tender peas, fava beans, bamboo shoots, and carrots. The vegetables are individually blanched or quickly stir-fried to preserve their tender texture and vibrant green color, then artfully arranged on a plate to resemble a colorful spring garden. A light, clear sauce made from broth, a pinch of salt, and starch is drizzled over the top to enhance the natural flavors. The dish emphasizes the fresh, original taste and appearance of the ingredients.
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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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  Spicy Beef Mapo Tofu

  Beef Mapo Tofu is a dish made with soft tofu and beef. Cubed tofu is stewed with sautéed beef mince, seasoned with doubanjiang, Sichuan pepper, chili, and thickened to a rich sauce.
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  Stone Pot Fungus and Tofu

  A dish made with soft tofu and hair-like fungus, simmered in broth in a stone pot for rich flavor and tender texture.
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  Premium Sichuan Pepper Roast Duck

  A premium roast duck featuring Sichuan pepper seasoning, known for its crispy skin and tender meat with a spicy, aromatic flavor.
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  Crispy Red Cliff Pepper-Flavored Squab

  Fresh squab is marinated, coated in a crispy batter mixed with red cliff tea and chili powder, then deep-fried to golden perfection—crispy outside, tender inside.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Shrimp Paste Steamed Red Rice from Lugu Lake

  A dish featuring red rice from Lugu Lake, topped with shrimp paste for a rich, savory flavor.
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  Premium Maoxuewang

  Golden Grade Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then simmered in a specially prepared spicy and numbing broth, and finally garnished with chopped green onions and cilantro.
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  Fresh Flower Pepper Steamed Large Yellow Croaker

  Fresh flower pepper steamed large yellow croaker, a delicacy featuring tender fish and aromatic spice.
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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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