River Fresh Fish Bistro
Sichuan cuisine · ⭐ 3.0
No. 12-1-2, Nanfeng Road, Xufeng Jiayuan, Jiangxi Subdistrict
Dragon Mate tips
If you are traveling in China to visit Wuxi, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 12-1-2, Nanfeng Road, Xufeng Jiayuan, Jiangxi Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Double Pepper Fish Head, Angong Fish and Tofu Soup, Soup of Sea Snails.
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: Wuxi
- Category: Sichuan cuisine
- Rating: 3.0
- Address: No. 12-1-2, Nanfeng Road, Xufeng Jiayuan, Jiangxi Subdistrict
- Popular dishes: Double Pepper Fish Head, Angong Fish and Tofu Soup, Soup of Sea Snails, Sea Cucumber Rice Toss, Stir-fried Bull's Tripe
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Dishes
Double Pepper Fish HeadDouble Pepper Fish Head is made with fresh fish head as the main ingredient, stir-fried with green and red peppers. The fish head is marinated, then pan-fried until golden brown, and then stir-fried together with sliced double peppers. Appropriate seasonings are added and simmered to allow the fish head to absorb the flavors while keeping the peppers fresh and fragrant.
Angong Fish and Tofu SoupA savory soup made with fresh angong fish and soft tofu, gently simmered with ginger and scallions for a rich, comforting flavor.
Soup of Sea SnailsA dish made with fresh sea snails simmered in a savory broth, featuring tender meat and rich flavor.
Sea Cucumber Rice TossSea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
Stir-fried Bull's TripeSpicy stir-fried tripe is a Chinese dish made from beef tripe, quickly stir-fried to retain its crisp texture. Sliced tripe is cooked with garlic, ginger, chili, and other seasonings.
Braised Grouper FishA Chinese dish made by braising grouper fish with soy sauce, sugar, and ginger until tender and flavorful.
Braised Fish Roe and Fish BladderA Chinese dish made by braising fish roe and fish bladder with seasonings, resulting in a rich, savory flavor.- Sauce-braised Pork RibsA savory dish made by slow-cooking pork ribs in a rich soy-based sauce until tender and flavorful.
Sweet Soy Sauce RibsA Chinese dish made with pork ribs braised in a sweet soy sauce-based glaze, resulting in tender, flavorful meat.
Braised Pork Trotter in Soy SauceBraised pig trotters with a rich soy sauce flavor, simmered with soy sauce, sugar, cooking wine, star anise, and cinnamon for a tender, savory dish.
Farewell My ConcubineBàwáng Biéjī is a traditional Chinese dish primarily made with softshell turtle and chicken. The ingredients are simmered together with spices and seasonings over low heat until the meat becomes tender and the broth turns rich and flavorful.- Spicy Chicken KidneysA dish made with chicken kidneys stir-fried with spicy peppers and seasonings, offering a bold, aromatic flavor.
Chicken Kidney Stewed EelMade with chicken kidneys and eels, simmered slowly with soy sauce and cooking wine until flavorful and rich in taste.
Chicken Kidney and Bull Penis Stewed with OystersChicken kidneys, bull penis, and oysters are stewed together with soy sauce and cooking wine, resulting in a rich, savory flavor with tonic properties.
Chicken Kidney and Bull Penis StewA nourishing Chinese stew made with chicken kidneys and bull penis, slow-cooked with herbs for rich flavor and health benefits.
Chicken Kidney, Eel, and Oyster StewA dish made primarily from chicken kidneys, eels, and fresh oysters, simmered together. The ingredients are tender with rich texture, offering a savory, umami-rich broth that blends the freshness of seafood with poultry essence.
Numbing and Spicy Frog LegsA spicy Sichuan dish featuring tender frog legs stir-fried with chili, Sichuan peppercorns, and aromatic spices, delivering a numbing and fiery flavor.
Spicy Pork BrainSpicy pig brain is a dish featuring pig brain as the main ingredient, typically cleaned, blanched to remove odor, then stir-fried or stewed with chili and Sichuan pepper to absorb the spicy and numbing flavors.
Spicy Duck HeadsSpicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.