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Fei Fei Xiaochu (Xianyang Road Branch)

Northeastern Chinese cuisine · ⭐ 4.3

300 meters east of the intersection of Renmin Street and Xianyang Road, south side of the road

Dishes

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  Home-Style Stewed Big An Carp

  A traditional dish featuring fresh carp stewed with scallions, ginger, garlic, and fermented bean paste, resulting in tender fish and rich sauce.
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  Chicken Stewed with Mushrooms

  Chicken stewed with mushrooms is a nutritious dish primarily made with chicken and mushrooms. The method involves cutting the chicken into pieces and simmering it together with mushrooms until the meat becomes tender and the broth turns rich and flavorful. This dish offers an excellent combination of color, aroma, and taste, where the fresh fragrance of mushrooms perfectly blends with the rich flavor of chicken.
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  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish made primarily with fresh organic cauliflower, stir-fried with ingredients such as pork belly and dried chilies. During preparation, the ingredients are first stir-fried until fragrant, then seasonings are added and mixed evenly. Finally, it is served in a preheated dry pot to maintain the dish's warmth and texture.
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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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  Corn Juice (Half Pitcher)

  A refreshing drink made from fresh corn, blended and filtered for a smooth, naturally sweet taste.
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  Harvest Garden Dish

  A seasonal vegetable dish featuring carrots, green peppers, corn, peas, and potatoes, gently cooked to preserve natural flavors using minimal oil and seasonings.
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  Fatty Suancai Hot Pot

  A hearty hot pot featuring sour cabbage, pork belly, tofu, and vermicelli, simmered in a rich, tangy broth.
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  Garlic Sautéed Shrimp

  Stir-fried garlic shrimp on a hot iron plate using fresh large shrimp and plenty of minced garlic, quickly cooked to retain juiciness. Tender shrimp with rich garlic aroma.
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  Butterfly Fish Tail

  A dish made from fish tail, marinated and deep-fried until golden, then stir-fried with a special sauce, offering a crispy exterior and tender, flavorful interior.
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  West Lake Water Shield Soup

  A traditional Jiangnan soup made with water shield, chicken, and ham, known for its smooth texture and subtle flavor.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.

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