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Wanfo Lake Fish Flavor House (Qingchun Yuan Branch)

Hot pot · ⭐ 3.6

Fucha Road

Dishes

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  Farmhouse Rice Crackers

  Farmhouse rice crackers are made with crispy rice crackers, stir-fried with minced meat and green peppers. The crunchy texture of the crackers blends perfectly with the savory meat and vegetables.
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  Signature Green Sichuan Pepper Broth

  A signature broth made with fresh green Sichuan pepper, aromatic spices, and a secret blend, delivering a bold, numbingly spicy flavor that defines authentic Sichuan hot pot.
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  Classic Pickled Mustard Greens Sizzling Fish

  Classic Pickled Mustard Greens Sizzling Fish is a Sichuan-style dish featuring fresh fish as the main ingredient, accompanied by pickled mustard greens and pickled peppers. The primary cooking method involves marinating fish slices, then quickly stir-frying them in hot oil with pickled mustard greens, pickled peppers, ginger, and garlic, followed by a brief simmer with broth or water. The dish results in tender fish, tangy vegetables, and a sour-spicy broth. Key ingredients include fish slices (commonly grass carp or snakehead fish), Sichuan pickled mustard greens, pickled peppers, ginger, garlic, and Sichuan peppercorns.
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  Fat Head Fish with Tofu

  A traditional Chinese dish featuring fatty head fish (bighead carp) simmered with tofu or vegetables, known for its rich flavor and tender texture.
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  Bighead Carp Head Dish

  A dish made with bighead carp head, often simmered with tofu and vegetables, known for its rich flavor and tender texture.
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  Fried Rice with Eggs

  Fried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
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  Gold Medal Spicy Hot Pot with Red Soup

  The Gold Medal Spicy Hot Pot with Red Soup is a classic Sichuan-style hot pot. Main ingredients include beef tallow, various chilies (such as Erjingtiao and bullet chilies), Sichuan peppercorns, broad bean paste, fermented black beans, ginger, garlic, and a broth made from beef or pork bones. The basic preparation method involves melting the beef tallow, stir-frying the broad bean paste, fermented black beans, ginger, and garlic until fragrant, then adding chilies and Sichuan peppercorns to extract the red oil and numbing-spicy flavor. Finally, the broth is poured in and simmered to create a rich, bright red soup base. It is typically enjoyed by dipping various meats, offal, and vegetables into the boiling soup.
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  Unlimited Fish Slices

  This dish features fresh fish slices as the main ingredient, typically using boneless or low-bone fish such as basa, flounder, or snakehead. The slices are lightly marinated and then quickly blanched in clear broth or a special soup base until just cooked, resulting in a tender and smooth texture. It is served with self-selected dipping sauces, commonly including soy sauce, minced garlic, sesame oil, and chopped scallions. The simple preparation highlights the natural freshness and tenderness of the fish.

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