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Shudong Feng Sichuan Cuisine · Live Water Fish (Wankai Li Store)

Sichuan cuisine · ⭐ 4.8

Shops B1-76–77 and B1-81–82, Jinshan Vanke Li Plot, No. 160 Jinkang Road, Jinshan Subdistrict

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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  Master's Twice-Cooked Pork

  A classic Sichuan dish made by boiling pork belly, then stir-frying with vegetables and spicy seasonings like doubanjiang.
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  Braised Seafood with Black Tofu

  This dish features black tofu and a variety of small seafood as the main ingredients. The black tofu, made from black beans, has a firm texture. The seafood typically includes shrimp, clams, and small octopus. During preparation, the black tofu is first pan-fried until slightly golden, then combined with the cleaned seafood in a pot. Broth or water is added along with basic seasonings like ginger slices and scallions. The mixture is simmered over medium-low heat, allowing the seafood's umami to fully infuse into the tofu. The resulting dish has a rich broth, with the tofu absorbing the flavorful seafood essence.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Handmade Boiled Live Fish

  Fresh live fish is cooked with vegetables and spicy seasonings, resulting in a rich, numbingly spicy dish with tender fish meat.
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  Spicy麻 Chicken

  A Sichuan dish featuring tender田chicken stir-fried with Sichuan pepper and chili, delivering a numbing and spicy flavor.
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  Boiling Live Fish

  A Sichuan dish featuring fresh carp cooked in a spicy, numbing broth with vegetables and seasonings, served boiling hot.
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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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  Brown Sugar Ice Jelly

  Red sugar ice jelly is a dessert made primarily from ice jelly and brown sugar. The preparation is simple: place the ice jelly in a bowl, pour the boiled brown sugar syrup over it, and mix well. The ice jelly has a smooth texture, and when combined with the sweetness of brown sugar, it provides a refreshing and cooling effect.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Old Jar Sichuan Sour Cabbage Live Fish

  A Sichuan dish featuring fresh carp stewed with traditional old jar sour cabbage, delivering a rich, tangy flavor and tender fish meat.
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  Chicken Meatball in Chicken Soup

  A comforting dish of chicken meatballs simmered in a clear chicken broth, known for its delicate flavor and tender texture.

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