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Sichuan Restaurant (Wangfujing Branch)

Sichuan cuisine · ⭐ 4.2

No. 253 Wangfujing Street, 6th Floor, Department Store Building

Dishes

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  Three Delicacies Rice Noodles

  Three Delicacies Rice Crackers is a dish made primarily with rice crackers, combined with ingredients such as shrimp, ham, and green peas. The rice crackers are fried or pan-fried until crispy, then mixed with stir-fried three delicacies ingredients, maintaining the crackers' crunchy texture while blending in rich, savory flavors.
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  Sichuan Cold Noodles

  Sichuan cold noodles is a traditional Sichuan dish made primarily with noodles and vegetables such as cucumber strips and bean sprouts. After boiling, the noodles are rinsed with cold water to maintain a smooth texture, then dressed with specially prepared chili oil and seasonings, and mixed well before serving.
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  Sichuan Tea-Brined Duck

  Sichuan Zhan Tea Duck is a Sichuan dish featuring duck as the main ingredient. The tender duck is marinated and then smoked with camphor leaves and tea, giving it a unique aroma.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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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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  Dan Dan Noodles

  Dan Dan Noodles is a noodle dish primarily made with noodles, mung bean sprouts, and minced pork. After boiling the noodles, they are mixed with stir-fried mung bean sprouts and seasoned minced pork, then topped with specially prepared chili oil and Sichuan pepper powder, and finally garnished with chopped green onions and crushed peanuts.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Tongnan Tai'an Fish

  Tongnan Tai'an Fish is a Sichuan dish made with grass carp, tofu skin, and bean sprouts, braised in a spicy sauce of doubanjiang, chili, and Sichuan peppercorns. The fish is tender, the flavor rich and numbingly spicy.
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  Premium Mapo Tofu

  金牌麻婆豆腐 is a dish made with soft tofu and minced beef or pork, seasoned with doubanjiang, Sichuan peppercorns, and chili powder. Tofu is blanched, then stir-fried with meat and spices until flavorful, finished with scallions and garlic for a smooth, rich taste.
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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.

Reviews

• brash_foxglove
  Okay so I just had the best meal and I need to tell someone. The mapo tofu was honestly incredible — super fragrant, that numbing-spicy thing they do is so good, and the sauce soaked into the rice was like next level, I could eat a whole bowl of just that. The boiled fish (huge piece, like whole fish deal) was so tender and the sichuan peppercorn flavor was just on point, all the veggies in there were full of flavor too. Kung pao chicken — crispy little chicken pieces, peanuts were perfectly crunchy, that salty-slightly-sweet combo is super addictive with rice. Place itself was clean and comfy, staff were really friendly and warm, food came out fast. Also got a cold tofu skin dish as a side, it was good, definitely worth trying. Coming back for sure.