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Shu Long Dadao · Golden Fried Fish (Hui Xin West Street Branch)

Sichuan cuisine · ⭐ 4.7

Plot 6, No. 2, Yuandadu City Wall Ruins Park, Beituocheng East Road

Dishes

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  Low-Calorie Veggie Salad

  Low-calorie vegetable and fruit salad is mainly composed of fresh vegetables and fruits such as lettuce, cucumber, tomato, carrot, and apple. After washing and cutting, they are mixed together and can be dressed with a small amount of olive oil, lemon juice, or low-fat dressing. The preparation process is simple and does not require heating.
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  Ice Jelly

  Ice jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
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  Dry-Loaded Rice Noodles

  Dry tossed rice noodles is a dish primarily made with rice noodles, typically combined with vegetables, meat, or seafood. The noodles are cooked, drained, then mixed or stir-fried with seasonings and ingredients for a smooth texture and rich flavor.
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  Signature Boiled Fish

  Signature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
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  Coconut Oil Popcorn

  Coconut oil popcorn uses corn kernels as the main ingredient, heated to pop them into fluffy popcorn, then mixed with melted coconut oil for a fragrant coconut coating. No additional seasonings are typically added to preserve the natural flavor.
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  Hunan-style loofah

  Hunan-style loofah is a home-style dish made primarily with fresh loofah. After peeling and cutting the loofah into segments, it is stir-fried with minced garlic until tender. Seasoning is added before serving. The preparation typically uses minimal seasoning to highlight the natural sweetness and crisp texture of the loofah.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Meat Soup Rice

  Meat broth rice is a traditional dish made primarily with rich meat broth and rice. The fragrant, slow-cooked meat broth is poured over steaming hot rice, allowing each grain to fully absorb the essence of the broth. Simple to prepare and rich in flavor, it combines the savory taste of meat with the sticky sweetness of rice.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Sichuan-style Water-boiled Yellow Catfish

  Shu Dragon Wharf boiled catfish features fresh catfish with bean sprouts and cabbage, stir-fried with fried chili and Sichuan peppercorns, then simmered in broth. Fish slices are blanched in the soup and finished with hot oil for aroma.
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  Sour Radish Pickle

  Suanluobo pickles mainly use radish as the key ingredient, which is washed, sliced or diced, salted, then mixed with chili, garlic, ginger, and Sichuan pepper before being fermented in a sealed container. No additional ingredients are added—flavor develops naturally through fermentation.

Reviews

• contemplative_finch
  I tried the stinky mandarin fish from Huizhou and honestly it was so good! Super crispy on the outside, tender and flaky inside, and the fish was packed with flavor — went perfectly with rice, super 饭 companion lol. The sauce was rich and had this unique fermented smell to it but honestly way more approachable than I expected for a first timer. The place itself has a nice Huizhou vibe going on, lots of green plants everywhere which made it feel really chill. Our server was super sweet and attentive, brought the food out fast and even deboned the fish for us which was a really nice touch. Also tried the ham and bamboo shoot soup, light and fresh, great pairing with the main dishes. Overall a solid spot, perfect for hanging out with friends. I'd come back for sure!