Zan Hua Niangniang Fiery Stir-Fry Sichuan Cuisine (Wenshu Temple Branch)
Sichuan cuisine · ⭐ 4.7
No. 16, Wenshuyuan Street, Caoshi Street Subdistrict (near Exit K of Wenshuyuan Metro Station and Chunxi Road Metro Station)
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 16, Wenshuyuan Street, Caoshi Street Subdistrict (near Exit K of Wenshuyuan Metro Station and Chunxi Road Metro Station). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Big County Intestine and Blood Duck Dish, Imperial Classic Maoxuewang, Homestyle Mixed Free-range Chicken.
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: Chengdu
- Category: Sichuan cuisine
- Rating: 4.7
- Address: No. 16, Wenshuyuan Street, Caoshi Street Subdistrict (near Exit K of Wenshuyuan Metro Station and Chunxi Road Metro Station)
- Popular dishes: Big County Intestine and Blood Duck Dish, Imperial Classic Maoxuewang, Homestyle Mixed Free-range Chicken, Stir-Fried Beef with Yellow Onion, Boiling Sichuan Beef
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Dishes
Big County Intestine and Blood Duck DishA Sichuan dish made with pork intestines and duck blood, simmered with vegetables and spices for a bold, spicy flavor.
Imperial Classic MaoxuewangA classic Sichuan dish featuring duck blood, beef tripe, fish balls, and vegetables in a spicy broth with chili and Sichuan peppercorns.
Homestyle Mixed Free-range ChickenA classic Chinese home-style dish made with tender free-range chicken and fresh herbs, lightly seasoned and chilled for a refreshing taste.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Boiling Sichuan BeefBoiling water cooked beef is a dish featuring beef as the main ingredient, paired with vegetables like bean sprouts, cabbage, and lettuce. Beef slices are marinated and then boiled together with vegetables in hot water, finished with hot oil and seasonings such as chili and Sichuan pepper.
Sea Cucumber Mapo TofuSea cucumber mapo tofu is a dish that blends seafood with traditional Sichuan cuisine. Tender tofu and premium sea cucumbers are stir-fried with doubanjiang (fermented broad bean paste), then enhanced with minced meat and garlic-ginger paste for flavor, before being thickened with a cornstarch slurry to finish. The freshness of the sea cucumber complements the spicy and numbing flavors of mapo tofu perfectly.
Stir-Fried Liver and KidneyStir-fried liver and kidneys is a Chinese dish featuring pork liver and kidneys, with green and red peppers. The ingredients are blanched, then quickly stir-fried with葱姜蒜 and chili for a tender texture.
Old Chengdu Traditional Salted Pork BellyA classic Sichuan dish made with pork belly, seasoned with soy sauce, doubanjiang, and spices, then steamed to perfection—rich, savory, and tender.
Crispy Spicy ChickenCrispy spicy chicken is made with chicken, dried chilies, and Sichuan peppercorns. Chicken pieces are marinated, coated in starch, deep-fried until crispy, then stir-fried with sautéed chilies and peppercorns to absorb the rich spicy flavor.
金汤乌鱼片金汤乌鱼片以乌鱼片为主料，搭配金黄汤底，通常加入豆腐、蔬菜等辅料。制作时将乌鱼片腌制后滑炒，再与调好味的金汤一同煮制，使鱼片鲜嫩入味。
Leek-flavored Crystal NoodlesA refreshing dish made with transparent crystal noodles and fresh leeks, stir-fried quickly to retain flavor and texture.