Close

Xanghe Xing · Water Boiled Fish - Folk Sichuan Cuisine (Exterior of Foreign Trade University Branch)

Sichuan cuisine · ⭐ 4.7

Xiangchuanxing, 2nd Floor, Building B1, Ziguang Development Building, No. 11, Huixin Dongjie

Dishes

• 

  Delicious Frog with Spicy Sauce

  One绝 Craving Frog is a dish featuring bullfrog as the main ingredient, paired with vegetables like bean sprouts, lettuce, and lotus root slices. After high-temperature frying, it's stir-fried with a secret sauce, resulting in a fresh, tender, and smooth texture.
• 

  Spicy Mapo Tofu

  Mapo Tofu is a dish made with soft tofu, beef or pork mince, doubanjiang, Sichuan pepper, and chili powder. Tofu is blanched, then stir-fried with meat and seasonings, simmered until flavorful, and finished with a thickened sauce.
• 

  Traditional Twice-Cooked Pork

  Traditional Sichuan-style twice-cooked pork uses pork belly, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. The key is to render the fat until the slices curl slightly and develop a slight char, then season and mix well.
• 

  Corn Cake

  Corn cakes are made from cornmeal mixed with water and seasonings, shaped into flat or round forms, then cooked by frying, grilling, or steaming. Minimal additives preserve the natural flavor of corn.
• 

  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
• 

  Sichuan Spiced Mixed Platter

  Sichuan-style braised platter features various ingredients like beef, pig trotters, eggs, dried tofu, and chicken wings, slowly simmered in a specially prepared braising liquid to absorb rich flavors.
• 

  Sichuan-style Boiled River Carp

  Sichuan-style boiled江团 is a dish primarily made with江团 fish, paired with vegetables such as bean sprouts and greens, and cooked by boiling. The江团 fish has tender meat, the broth is spicy, numbing, fresh, and fragrant, while the vegetables are crisp and refreshing, fully showcasing the original flavors of the ingredients.
• 

  Boiled Old Pork Slices

  Boiled old pork slices is a traditional Sichuan dish made with pork as the main ingredient, sliced and cooked in boiling water or broth. The texture is tender, and it is usually served with spicy and numbing seasonings, giving it a rich flavor.
• 

  Boiling Sichuan Fish

  Boiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
• 

  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
• 

  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
• 

  Garlic Shrimp with Vermicelli

  Stir-fried shrimp balls with garlic and rice vermicelli: fresh shrimp peeled and marinated, vermicelli soaked in warm water, arranged together with generous garlic, a drizzle of oil and seasonings, then steamed until fragrant.
• 

  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.

Reviews

• lavender_macadamia
  The boiled fish was seriously good, super fragrant and the fish slices were so tender. The broth was spicy and rich, really hit the spot. The place was clean, food came out fast, and the staff was friendly. Prices were great too, less than 70 per person and I left totally stuffed, super budget-friendly. The salt and pepper chicken was crispy on the outside and juicy inside, really tasty. They have private rooms upstairs which is perfect for hanging out with friends. Overall a really solid experience, would definitely come back.