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Feng Tang Tang Sichuan Cuisine & Stir-Fry · Leaning Leg Beef (Hongshan Vanke Branch)

Sichuan cuisine · ⭐ 4.7

Unit L1-17, Hongshan Vanke Plaza, Baisha 2nd Road (near Entrance 3)

Dishes

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  Leshan Spicy Chicken

  Le Shan spicy chicken is a dish made with chicken, dried chili peppers, and Sichuan peppercorns. Chicken pieces are marinated and stir-fried with plenty of dried chilies and peppercorns to absorb the spicy flavor and achieve a crispy texture.
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  Spicy Roast Duck

  Mao Kao Ya is a dish featuring roast duck as the main ingredient, paired with various vegetables and spices. The duck is carefully roasted to achieve tender meat and crispy skin. It is then sliced and cooked together with vegetables in a specially prepared spicy sauce, absorbing the rich, spicy flavor of the broth. Finally, it is garnished with chopped green onions and sesame seeds for added aroma and visual appeal.
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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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  Pull-apart Fried Dough Stick

  A traditional Chinese snack made by deep-frying a fermented dough that forms delicate strands when pulled apart.
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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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  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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  Sichuan Pepper Black Fish Slices

  Spicy Sichuan pepper black fish slices are made from fresh black fish, sliced thinly and marinated with Sichuan pepper and various spices. During cooking, the fish slices are quickly stir-fried to fully absorb the aroma of the Sichuan pepper, resulting in a unique fresh and fragrant taste.
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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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  Leaning Leg Beef (Medium Pot)

  A traditional Sichuan dish featuring beef and offal slow-cooked in a rich, spicy broth with aromatic herbs.
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  Stir-Fried Green Eggplant with Chili

  A stir-fry dish made with green eggplant and chili, featuring a savory and slightly spicy 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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