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南山翁新概念川菜(城北万象汇店)

Sichuan cuisine · ⭐ 4.6

6th Floor, B Building, Nanjing Chengbei MixC, Maigaoqiao Subdistrict, at the northeast intersection of Qixia Avenue and Jingwu Road

Dishes

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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  Salted Egg Yolk Skewered Shrimp

  A dish of fresh shrimp skewered and coated with fried salted egg yolk, resulting in a crispy exterior and tender interior with a rich, savory flavor.
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  First Course

  The first course of a meal, typically light and flavorful, designed to prepare the palate for the main dishes.
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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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  Sichuan-style Glass Noodles

  A cold dish made from mung bean noodles tossed in a spicy, tangy sauce with chili oil, garlic, and vinegar—typical of Sichuan cuisine.
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  Sichuan-style Boiled Beef

  A spicy Sichuan dish featuring tender beef boiled in seasoned broth and topped with chili oil and Sichuan peppercorns.
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  Sweet Bamboo Shoots with Handmade Fish Balls

  A savory dish featuring sweet bamboo shoots and handmade fish balls, simmered together to create a rich, harmonious flavor.
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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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  Old-style Yogurt

  Old-style yogurt is a thick yogurt product made from milk through lactic acid bacteria fermentation. During production, milk is heated for sterilization and then cooled, after which a lactic acid bacteria starter is added and left to ferment for several hours to over ten hours, causing the milk to coagulate into a thick consistency, developing its characteristic sour taste and texture.
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  Sweet and Sour Sea Bass

  A dish featuring crispy fried sea bass coated in a tangy tomato-based sauce, popular in Chinese cuisine.
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  Mountain-raised Spicy Chicken

  A Sichuan dish made with free-range chicken stir-fried with dried chilies and Sichuan peppercorns, delivering a bold, spicy flavor.
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  Chongqing Pig Intestine Fish

  A spicy Sichuan dish made with fresh carp and pork intestines, stir-fried with chili, Sichuan pepper, and fermented bean paste.
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  Silver Thread Whole Kidney Slices

  A dish made with pork kidneys sliced and stir-fried with silver-thread noodles and vegetables, offering a tender and flavorful experience.
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  Spicy Squid Tentacles

  Spicy squid tentacles is a dish made primarily from squid tentacles, stir-fried with chili, garlic, ginger, and other seasonings. The tender, crisp texture offers a smooth mouthfeel, enhanced by the rich spicy flavor.

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