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Lao Wu Chuan Cai · Shui Zhu Yu (Shuangqiao Wanda Store)

Sichuan cuisine · ⭐ 4.8

Unit 5009, 5th Floor, Wanda Plaza, Shuangqiao Road

Dishes

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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Sichuan Chicken Noodles Salad

  Sichuan chicken noodle salad features boiled noodles mixed with shredded cooked chicken and vegetables like cucumber and carrot. Seasoned with soy sauce, vinegar, chili oil, Sichuan pepper powder, garlic, green onions, and sesame paste.
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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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  Stir-Fried Beef with Yellow Onion

  Stir-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.
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  Sichuan-style Boiled River Carp

  Sichuan-style boiled江团 is a dish primarily made with江团 fish, paired with vegetables such as bean sprouts and greens, and cooked by boiling. The江团 fish has tender meat, the broth is spicy, numbing, fresh, and fragrant, while the vegetables are crisp and refreshing, fully showcasing the original flavors of the ingredients.
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  Sichuan Boiled Carp

  Sichuan-style boiled grass carp is a Chinese dish featuring grass carp as the main ingredient. The fish is sliced, marinated with cooking wine and ginger slices, then blanched together with bean sprouts, cabbage, and other vegetables in boiling water. In a wok, oil, doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns are stir-fried until fragrant, followed by adding broth and bringing it to a boil. The fish slices and vegetables are then added to cook through. Finally, chopped green onions, minced garlic, and cilantro are sprinkled on top, and hot oil is poured over to enhance the aroma.
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  Sichuan Boiled Fish with Catfish

  Sichuan-style boiled fish with catfish is a dish where sliced fish is marinated, then cooked with bean sprouts and cabbage in boiling water, finished with hot oil and spices like chili and Sichuan pepper. The key is precise heat control for tender fish and crisp vegetables.
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  Stir-fried Dumplings with Shredded Cabbage

  Stir-fried shredded cabbage with dumplings is a home-style dish using cabbage (savoy cabbage) as the main ingredient. The cabbage is torn into strips and stir-fried with cooked dumplings. First, blanch or quickly stir-fry the cabbage until just cooked, then add the fried dumplings. Season with salt and soy sauce, and finish with a drizzle of sesame oil for aroma.
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  Spicy Chicken with Chili

  Spicy chicken dish made with chicken pieces fried and stir-fried with dried chilies and Sichuan peppercorns. Chicken is marinated, deep-fried until crispy, then tossed with abundant chilies and peppers to absorb rich flavor and aroma.
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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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  Old House Craving Frog

  Old House Craving Frog is a dish featuring bullfrog as the main ingredient, paired with bean sprouts, lettuce, and onions, stir-fried to perfection. The marinated bullfrog is cooked with seasonings, resulting in tender meat and rich flavor.
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  Chili Oil

  Chili oil is primarily made from chili powder and edible oil. The method involves slowly pouring hot oil over the chili powder while continuously stirring to fully infuse the spicy aroma of the chilies into the oil, then filtering to obtain the chili oil.
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  Chen's Mapo Tofu

  Chen's Mapo Tofu is a Sichuan dish made with soft tofu, minced beef or pork, doubanjiang, Sichuan peppercorns, and chili powder. Tofu is blanched, then stewed with seasoned meat and spices, finished with green onions and ground Sichuan pepper for rich flavor.

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