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Shu Shang Yao (Kehua Road Branch)

Sichuan cuisine · ⭐ 4.6

No. 5, Guo Jiaqiao North Street, Annex No. 17

Dishes

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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Signature Pickled Vegetable Bean Paste Soup

  Signature pickled vegetable bean paste soup is made with pickled vegetables and bean paste, combined with pork or tofu. The soup has a bright red color, rich flavor, and a sour-spicy taste.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Tomato and Egg Stir-Fry

  Scrambled eggs with tomatoes is a home-style dish made primarily from fresh tomatoes and eggs. The preparation is simple: first, beat the eggs and cut the tomatoes into pieces; then heat a pan with oil, pour in the egg mixture and stir-fry until set, then remove and set aside; next, stir-fry the tomatoes until soft, add the cooked eggs, and mix well; finally, season with salt, and sprinkle with chopped green onions before serving for added aroma.
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  Coarse Grain with Shrimp

  Coarse grain with shrimp is a dish made with coarse grains as the main ingredient and fresh shrimp. The main ingredients include brown rice, quinoa, and other coarse grains, cooked by stewing to retain the original flavor and nutrition of the ingredients.
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  Zigong Small Pan-Fried Perch

  Zigong small pan-fried perch is a Sichuan dish made with perch and seasonings such as green onions, ginger, and garlic, using a pan-frying method. The fish is tender and has a fragrant spicy flavor with strong regional characteristics.
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  Zigong Vinegar-Scented Fried Chicken

  A Sichuan dish made by pan-frying chicken with garlic, ginger, and chili, resulting in a tender, tangy flavor with a distinctive vinegar aroma.
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  Sichuan Cilantro Beef Strips

  A spicy Sichuan dish featuring tender beef strips stir-fried with fresh cilantro and aromatic spices.
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  Braised Beef with Bamboo Shoots

  A savory dish of beef and bamboo shoots slowly braised in a rich, aromatic sauce.
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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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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
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  Fresh Spicy Rabbit in Pot

  Fresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.

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