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Fei Hua Ling · Grilled Fish · Sichuan Cuisine (Xitou Yintai Branch)

Sichuan cuisine · ⭐ 4.0

Xitou Yintai City, at the intersection of Fenghua West Road and Wutong Road

Dishes

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  Shredded Potatoes

  Shredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
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  Hand-Pounded Cucumber

  A refreshing cold dish made by hand-pounding fresh cucumbers and mixing with garlic, vinegar, salt, sugar, and sesame oil for a crisp, tangy flavor.
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  Crispy Pork with Salt and Pepper

  Sichuan pepper salt crispy pork is a traditional snack made primarily from pork. The pork is marinated and then deep-fried until golden and crispy. To prepare it, the pork is cut into bite-sized pieces, marinated with Sichuan pepper salt and other seasonings, then fried in hot oil until crispy on the outside and tender on the inside, and finally sprinkled with additional Sichuan pepper salt.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Sichuan-style Frog with Pickled Chili

  Sichuan-style pickled chili frog is a dish primarily made with frog meat and pickled chilies. The preparation involves cooking the prepared frog with pickled chilies, garlic, ginger, and other seasonings to achieve a spicy and sour flavor.
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  Spicy Sour Fish Soup

  A spicy and sour fish soup made with fresh carp, fermented cabbage, and aromatic spices, popular in Sichuan cuisine.
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  Sea Royal Wang's Mapo Tofu

  A rich and spicy tofu dish featuring seafood like shrimp, crab, and squid, inspired by the classic Sichuan Mapo Tofu.
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  Minced Pork Steamed Egg

  A Chinese home-style dish made with eggs and minced pork, steamed to a silky texture with savory meat flavor.
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  Inherited Black Tofu Fish

  A traditional dish featuring fresh carp and black tofu, slowly stewed to blend tender fish with silky tofu, honoring heritage cooking methods.
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  Intangible Cultural Heritage Black Bean Curd Fish

  This dish features fresh river fish as the main ingredient, paired with black bean curd (tofu made from black beans) crafted using traditional methods. The fish is cleaned and marinated with special seasonings. The black bean curd, prepared in advance, has a denser texture than regular tofu. During cooking, the fish and bean curd are simmered together in a broth made from pork bones and chicken frames, resulting in tender fish and bean curd that fully absorbs the essence of the soup. The finished dish has a rich broth where the flavors of the fish and black bean curd harmonize.
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  Flying Flower Command Stir-Fried Pork

  A classic Chinese home-style dish made by stir-frying pork belly with peppers and garlic, known for its spicy and aromatic flavor.
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  Fei Hua Ling Private Large Chicken Pot

  A signature Xinjiang-style dish featuring chicken, potatoes, and peppers simmered in a secret sauce, resulting in tender meat and rich aroma.
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  Flying Flower Soybean Pork Trotter Stew

  Flying Flower Soybean Pork Trotter Stew is a Chinese braised dish. The main ingredients are pork trotters, soybeans, and dried osmanthus flowers. The pork trotters are blanched to remove gaminess, then simmered in a clay pot with soaked soybeans, water, ginger slices, scallions, and a small amount of cooking wine over low heat for several hours until the trotters are tender and the soybeans soft. Dried osmanthus flowers are sprinkled in before serving to add a delicate floral aroma. The broth is rich, the trotters are collagen-rich, and the soybeans fully absorb the meat juices.

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