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Feng Tang Tang Sichuan Cuisine & Steamed Beef (Jianghan Road Branch)

Sichuan cuisine · ⭐ 4.2

Shop C75, Phase I, Yanhuo Lane Food Street, No. 32 Jianghan Road (opposite Feifei Xiaozhuang)

Dishes

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  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.
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  Dry-Fried Pork and Green Beans

  A classic Sichuan dish made by stir-frying tender green beans with minced pork until crispy, delivering a savory and satisfying flavor.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Sizzling Beef Tenderloin

  A spicy stir-fried dish made with tender beef and vegetables, popular in Sichuan cuisine.
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  Clay Pot Braised Pork

  Braised pork belly slow-cooked in a clay pot with soy sauce, sugar, and spices until tender and flavorful.
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  Classic Maoxuewang

  Classic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
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  Garlic Cucumber with Fried Dough Stick

  A refreshing Chinese cold dish made with fresh cucumber and crispy fried dough stick, seasoned with garlic, soy sauce, vinegar, and chili oil for a savory and crunchy bite.
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  Lifting-leg Beef

  Qiao Jiao Beef is a traditional dish made primarily with beef, simmered with various spices and herbs. In the preparation process, beef is cut into pieces and cooked together with spices and herbs in a pot, adding an appropriate amount of water and slowly stewing until the beef becomes tender and the broth becomes rich.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Chenxiang Cherry Pork

  A Chinese dish made with pork tenderloin marinated, deep-fried, and glazed in a sweet and sour sauce, known for its glossy finish and balanced flavor.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Spicy Pork Tofu Flower

  A spicy Sichuan dish made with soft tofu flower and minced pork, seasoned with fermented bean paste and Sichuan peppercorns.
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  Fresh Squid and Pork Stir-fry

  Fresh squid and pork strips stir-fried with vegetables, seasoned to a savory flavor.

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