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SURESUREhygge Natural Phenomenon (Wanda City Branch)

特色菜 · ⭐ 4.3

No. 108 Zhongshan West Road

Dishes

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  Winter to Spring Rice

  A creative rice dish featuring seasonal ingredients like cured pork, bamboo shoots, eggs, and peas, stir-fried and mixed with rice for a balanced, flavorful meal.
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  Sichuan Bamboo Shoot Dry Stewed Beef Brisket Pot

  Dried bamboo shoots from western Sichuan simmered with beef brisket, creating a rich, savory dish.
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  Osmanthus-Marinated Tree Tomato

  Tree tomato is marinated in osmanthus honey, blending fruity and floral notes for a refreshing sweet taste.
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  Fried Rice with Oil-Soaked Porcini Mushrooms and Chicken Fat

  This fried rice is made primarily with overnight rice, stir-fried in chicken fat. The key ingredient is oil-soaked porcini mushrooms, which are infused with vegetable oil for a rich flavor. During preparation, the rice is first stir-fried with scrambled eggs, then chopped oil-soaked porcini mushrooms are added and stir-fried together. It is seasoned with salt and a small amount of soy sauce. The finished dish features separate, distinct rice grains with the aroma of chicken fat and the unique flavor of porcini mushrooms.
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  Oil-Infused Wild Mushroom Chicken Fried Rice

  A savory fried rice dish featuring wild mushrooms and chicken, cooked in oil for rich flavor and aroma.
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  Dianxi Old Braised Tofu Meatballs

  Tofu meatballs made from fresh tofu and pork, slowly braised in a traditional old broth for rich flavor and tender texture.
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  Western Yunnan Old-Broth Tofu Meatballs

  Western Yunnan Old-Broth Tofu Meatballs are a Yunnan specialty. Main ingredients include fresh minced pork, local aged tofu, eggs, and starch. The tofu is crumbled and mixed with the pork, then bound with egg and starch to form meatballs. The key step is simmering the meatballs in a time-honored, secret-recipe old broth until fully infused. The finished meatballs have a soy-colored exterior from the braising and a tender interior, where the delicate fragrance of tofu melds with the rich, savory depth of the broth.
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  Teochew Bak Kut Teh Pork Ribs Pot

  Teochew Bak Kut Teh Pork Ribs Pot is a Teochew-style stewed dish, primarily made with pork ribs. The ribs are first blanched, then simmered in a clay pot or stewing pot with various Chinese medicinal herbs (such as dang gui, codonopsis, goji berries, chuanxiong, and polygonatum) and water over low heat for an extended period. The resulting broth is clear, blending herbal aromas with the meat's natural flavor. Typically, no soy sauce is added, resulting in a light taste that highlights the sweetness of the herbs and the ribs. It is often served with steamed rice or fried dough sticks.
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  Grilled Pork Neck Pocket Tapas

  Grilled pork neck slices wrapped in vegetables, seasoned and charred for a smoky flavor.
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  Roasted Chili Scallion Tofu Pudding with Beef

  This dish features tender beef slices combined with roasted chili peppers, chives (scallions), and silken tofu pudding. The beef is typically sliced, marinated, and quickly stir-fried. The chili peppers are dry-roasted or charred to enhance their aroma, while the chives are added for fragrance. The cooked beef, roasted chilies, and chives are then combined with warm tofu pudding, often drizzled with a seasoned sauce or lightly simmered together, allowing the tofu to absorb the savory flavors. The result is a harmonious blend of tender beef, smoky-spicy chilies, aromatic chives, and smooth tofu pudding.
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  Charred Broccoli

  A healthy dish made by quickly roasting broccoli over high heat until slightly charred and tender, preserving its natural flavor and crisp texture.
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  Amber Tapioca Pear Stew

  Amber桃胶炖梨 is a dessert made primarily with桃胶 and snow pear. After soaking the桃胶, it's cooked with pear pieces, water, and rock sugar until the桃胶 becomes soft and the pear turns translucent, with a thickened broth. The finished dish has a clear color and a smooth texture.
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  Passion Fruit Kist Orange Juice

  A refreshing drink made with fresh orange juice, passion fruit pulp, and kist for a tangy, tropical flavor.
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  Candied Orange Peel and Chili 'Strange Flavor' Orange Chicken

  This dish features chicken thigh meat, marinated and deep-fried until crispy outside and tender inside. The core seasoning includes candied dried orange peel (simmered in syrup), dried chilies, Sichuan peppercorns, and a complex sauce made from orange zest, soy sauce, vinegar, sugar, and sesame paste. This creates a unique 'strange flavor' that intertwines sweetness, sourness, numbness, spiciness, saltiness, and aroma, finished with shredded orange zest and sesame seeds.
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  Red Grapefruit Pear Juice

  A refreshing juice made from fresh red grapefruit and pear, offering a sweet and tangy flavor perfect for summer.
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  Crispy Green Sichuan Pepper Snakehead Fish Slices

  This dish features fresh snakehead fish (black fish) as the main ingredient, sliced thinly. Key supporting ingredients include green Sichuan pepper, dried chili peppers, ginger, and garlic. The basic method involves marinating and coating the fish slices, then quickly blanching or stir-frying them until just cooked to maintain tenderness. Separately, green Sichuan pepper, dried chilies, and other aromatics are stir-fried in oil until fragrant, then combined with broth or water and brought to a boil. The seasoned sauce is poured over the fish slices. The final dish presents tender, white fish slices with the distinctive fresh aroma and numbing sensation of green Sichuan pepper, offering a crisp and refreshing texture.
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  Lychee and Pink Lemon

  This dish features fresh lychee and pink lemon (a special lemon variety) as the main ingredients. The lychee is pitted while keeping the flesh intact; the pink lemon is sliced or juiced. Typically, the two are simply combined on a plate or drizzled with a small amount of pink lemon juice to highlight the fresh flavor. It primarily showcases the natural taste of the fruits, offering a refreshing and aromatic experience.
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  Dill Crispy Chicken with Braised Potatoes

  Crispy chicken skin paired with tender braised potatoes, where the chicken is juicy inside and the potatoes absorb the rich sauce.
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  Scallion Oil Black Truffle Mushroom Rice Cake

  This dish features soft and chewy rice cakes as the main ingredient, paired with black truffle paste and a variety of mushrooms (such as shiitake and white beech mushrooms). The primary cooking method involves boiling or pan-frying the rice cakes until tender. Separately, mushrooms are stir-fried in scallion oil until fragrant, then seasoned with black truffle paste. Finally, the rice cakes are combined and stir-fried with the mushroom mixture. The finished dish is glossy, with umami-rich mushrooms, a pronounced truffle aroma, and a delightfully chewy texture from the rice cakes.

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