Fei Teng Yu Xiang

As a special dish in Sichuan province and Chongqing municipality, Southwest China, Sichuan Boiled Fish is cooked with fresh fish and crisp sprouts. The heat is mastered properly. It has been well praised by the majority of diners for delicacy.
Pickle fish highlights the pickles and simmering soup base, so making soup is more sophisticated than fish! Pickle fish is cooked with pickle and other ingredients. The taste is sour and spicy. Fish are rich in high quality protein, which can provide nutrients such as protein and minerals. Lactic acid in pickle can promote absorption of iron element.
Boiled Blood Curd can be customized with your choice of ingredients. The soup is spicy and thick. The leaves left more oil are easy to be more spicy so it is recommended to eat meat before eating cabbage, fans and so on.
Originated from Early Morning Fusion Dish, it has been a classic taste for 20 years combined with Sichuan's hot chili oil. Trotters are rich in collagen protein and have lower fat content than fat. It is of special significance to slow aging and promote growth of children.