Wangchuanli Chongqing River Cuisine (Fenghe Ri Li Branch)
Sichuan cuisine · ⭐ 4.6
No. 298 Kunlunshan South Road (near the west gate of Fenghe Rili)
Dragon Mate tips
If you are traveling in China to visit Qingdao, this restaurant is worth a stop for great food. This restaurant is located at No. 298 Kunlunshan South Road (near the west gate of Fenghe Rili). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Second Brother Spicy Chicken, 18-Second Yellow Beef, Sichuan-style Sour Cabbage and Egg Stir-fry.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Qingdao
- Category: Sichuan cuisine
- Rating: 4.6
- Address: No. 298 Kunlunshan South Road (near the west gate of Fenghe Rili)
- Popular dishes: Second Brother Spicy Chicken, 18-Second Yellow Beef, Sichuan-style Sour Cabbage and Egg Stir-fry, Sichuan Dry Pot Duck Head, Stir-Fried Chicken Offal
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Dishes
Second Brother Spicy ChickenSecond Brother Spicy Chicken is a Sichuan dish made with chicken as the main ingredient, combined with chili peppers and Sichuan peppercorns. The chicken is fried first and then stir-fried with dried chili peppers, Sichuan peppercorns, and other seasonings, resulting in a crispy texture and a spicy, fragrant flavor.
18-Second Yellow BeefEighteen-second yellow beef is a dish made primarily with fresh yellow beef, quickly cooked using high-heat stir-frying. The beef is sliced thinly and combined with适量 vegetables and seasonings, completing the cooking process in an extremely short time to preserve the tender texture of the beef.
Sichuan-style Sour Cabbage and Egg Stir-fryA classic Sichuan home-style dish featuring sour cabbage and eggs stir-fried together for a tangy, savory flavor.
Sichuan Dry Pot Duck HeadSichuan Dry Pot Duck Head is a Sichuan dish made with duck head and spices such as chili and Sichuan pepper, cooked in a dry pot. It has a fresh and spicy flavor with rich aroma.
Stir-Fried Chicken OffalA spicy Sichuan dish made with chicken offal stir-fried with chili, garlic, and onions.
Fried Pork Crumbs with Napa CabbageOil渣奶白菜 is a dish primarily made with baby bok choy, stir-fried with oil渣 (crispy pork fat). To prepare, wash and cut the baby bok choy into segments, then stir-fry the oil渣 in a pan until fragrant. Finally, add the baby bok choy and quickly stir-fry until cooked through.
Chongqing Mao Xue WangCiqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
Crab Roe TofuCrab roe tofu is a dish featuring soft tofu and crab roe. Tofu cubes are blanched, then simmered with sautéed crab roe to absorb its rich flavor. Finish with broth or water, thicken with cornstarch for a smooth, velvety sauce.
Chongqing Laifeng FishChongqing Laifeng Fish is a Sichuan dish featuring carp, pan-fried until golden and stir-fried with doubanjiang, ginger, garlic, chili, and Sichuan peppercorns, then simmered in broth to infuse flavor. Garnished with green onions or cilantro.
Sichuan-style Boiled Fish with Green Flower PepperFresh carp or catfish is quickly cooked in a spicy, aromatic broth made with green flower pepper, dried chilies, and seasonings, resulting in a bold, numbingly spicy dish.