Fu Shui River Chongqing Pan-Fried Fish
Sichuan cuisine · ⭐ 3.9
No. 22, Panjiacun North Road
Dragon Mate tips
If you are traveling in China to visit Xi'an, 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. 22, Panjiacun North Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Lemon Chicken Feet, Pan-fried Fish, Crisp Lotus Root.
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: Xi'an
- Category: Sichuan cuisine
- Rating: 3.9
- Address: No. 22, Panjiacun North Road
- Popular dishes: Lemon Chicken Feet, Pan-fried Fish, Crisp Lotus Root, Shiquan Vermicelli Stir-fried with Minced Pork, Shiquan Konjac Tofu
China trip · China travel
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Dishes
Lemon Chicken FeetLemon chicken feet is a cold dish made by marinating boiled chicken feet with lemon, garlic, ginger, chili, and vinegar for a crisp, tangy flavor with a refreshing lemon aroma.
Pan-fried FishA Chinese dish made by pan-frying fish and simmering it with seasonings for a savory, tender flavor.
Crisp Lotus RootRefreshing lotus root salad made by blanching peeled and sliced or shredded lotus root, then mixing with garlic, vinegar, soy sauce, sugar, salt, and a touch of chili oil for a crisp texture.
Shiquan Vermicelli Stir-fried with Minced PorkShiquan vermicelli stir-fried with minced pork is a home-style dish made primarily from Shiquan vermicelli and pork mince, quickly stir-fried. The vermicelli is smooth and elastic, paired with tender pork, creating a rich texture. The noodles are soaked before stir-frying with the meat, then seasoned with soy sauce and salt.
Shiquan Konjac TofuShiquan konjac tofu is made primarily from konjac powder and steamed into a smooth, elastic texture. It appears as a white or slightly yellow translucent block with no strong odor, suitable for direct consumption or cooking methods such as stewing and cold mixing.
Old Jar Sichuan Pickled Mustard GreensOld jar sour cabbage is primarily made from fresh cabbage, processed through washing, pickling, and fermentation. The cabbage is layered into clay jars, salt and water are added, then sealed and placed in a cool location to naturally ferment for several weeks to months, developing a unique sour flavor.
Homemade Crisp RadishA refreshing cold dish made from white radish, lightly salted, drained, and mixed with sugar, vinegar, garlic, and chili for a crisp, tangy flavor.
自制酸萝卜自制酸萝卜是将新鲜白萝卜切条或切片后，用盐腌制去除水分，再加入醋、糖、辣椒、蒜等调料进行发酵制成的泡菜类菜品。制作过程中不添加防腐剂，依靠自然发酵形成独特风味。
Grass CarpRemove scales from the grass carp, wash clean, cut into segments, and marinate with cooking wine and ginger slices. Then pan-fry in a wok until golden brown on both sides. Add green onions, ginger, garlic, and doubanjiang (fermented broad bean paste) to stir-fry, add water, and simmer until fully flavored. Finally, sprinkle with chopped green onions.
Sour Spicy Stir-Fried Potato SlicesPotato slices stir-fried quickly with dried chili and garlic, seasoned with vinegar and chili for a crisp texture and tangy spicy flavor.