Feng Wei Ji Small Sichuan Boiled Fish (Tawan Branch)
Sichuan cuisine · ⭐ 4.5
Unit 4, No. 2 Jinshui North Street (near Tower Bay Xincheng)
Dragon Mate tips
If you are traveling in China to visit Shenyang, this restaurant is worth a stop for great food. This restaurant is located at Unit 4, No. 2 Jinshui North Street (near Tower Bay Xincheng). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken with Chili Sauce, Spicy Beef and Ox Tripe Slices, Kung Pao Chicken.
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: Shenyang
- Category: Sichuan cuisine
- Rating: 4.5
- Address: Unit 4, No. 2 Jinshui North Street (near Tower Bay Xincheng)
- Popular dishes: Spicy Chicken with Chili Sauce, Spicy Beef and Ox Tripe Slices, Kung Pao Chicken, Sichuan North Cold Jelly Noodles, Sichuan Boiled Fish
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Dishes
Spicy Chicken with Chili SauceSpicy 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.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Sichuan North Cold Jelly NoodlesChuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Chongqing-style Spicy Blood SlicesA spicy Sichuan dish made with duck blood, beef tripe, and various vegetables, simmered in a fiery broth of chili and Sichuan peppercorns.
Stir-fried Bok ChoyA Sichuan-style stir-fried dish made with bok choy, garlic, and chili for a fresh, savory flavor.
Braised Kidney BeansA classic Chinese dish made by stir-frying fresh kidney beans with pork or ham until tender and flavorful.
Spicy Lotus Root SlicesSpicy lotus root slices is a cold dish made primarily from lotus root. Fresh lotus root is peeled, sliced thinly, blanched, drained, then mixed with chili, garlic, green onions, soy sauce, vinegar, sugar, and sesame oil.
Spicy Beef JerkySpicy beef jerky is primarily made from beef shank, processed through marinating, braising, slicing, and then baking or sun-drying. Seasonings such as chili peppers, Sichuan peppercorns, soy sauce, cooking wine, ginger slices, and green onions give the beef jerky its rich spicy and numbing flavor.