Chuan Ya Mei · Sichuan Culinary World (Shangmadun Store)
Sichuan cuisine · ⭐ 3.8
No. 126, Zhenfen Road (Shop along the southern section of Zijinmen Huayuan)
Dragon Mate tips
If you are traveling in China to visit Wuxi, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 126, Zhenfen Road (Shop along the southern section of Zijinmen Huayuan). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Chuan-Yu Mao Xue Wang, Spicy Cauliflower in Hot Pot, Yaomei Sour Cabbage Fish.
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: Wuxi
- Category: Sichuan cuisine
- Rating: 3.8
- Address: No. 126, Zhenfen Road (Shop along the southern section of Zijinmen Huayuan)
- Popular dishes: Chuan-Yu Mao Xue Wang, Spicy Cauliflower in Hot Pot, Yaomei Sour Cabbage Fish, Chengdu Spicy Chicken, Secret-Recipe Turtle Stew
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Chuan-Yu Mao Xue WangChuan-Yu Maoxuewang is a hot pot dish featuring duck blood, tripe, yellow throat, bean sprouts, and tofu skin. Ingredients are blanched or cooked first, then stir-fried with beef tallow base, added to broth, and simmered until flavorful.
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
Yaomei Sour Cabbage FishA classic Sichuan dish made with fresh carp and sour cabbage, featuring a tangy and spicy flavor profile.
Chengdu Spicy ChickenA classic Sichuan dish made with chicken stir-fried with dried chilies and Sichuan peppercorns, delivering a bold spicy and numbing flavor.
Secret-Recipe Turtle StewA rich stew made with fresh turtle and secret spices, slow-cooked to perfection for a savory, tender dish.
Spicy Pickled Pepper Grilled FrogSpicy pickled pepper grilled frog features tender frog legs marinated in fermented chili and grilled to perfection, delivering a bold, numbingly spicy flavor with a tangy kick.
Tofu and Pig Intestine FishA Sichuan dish combining tofu, pork intestines, and fish, simmered in a spicy and numbing sauce made with fermented bean paste, chili, and Sichuan peppercorns.
Sweet Rice Balls in Fermented WineSweet glutinous rice balls cooked in fermented rice wine, made by shaping glutinous rice flour into small balls and simmering them in boiling water until they float, then adding rice wine and sugar for flavor.
金牌鸭头金牌鸭头以鸭头为主要食材，经过焯水、腌制后，用多种香料和调味料炖煮而成。制作过程中加入豆瓣酱、八角、桂皮、花椒等调料，使鸭头入味充分，口感软糯。
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.