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Wu Ming Chef Craft · Traditional Sichuan Cuisine (Xin Pai Fang Branch)

Sichuan cuisine · ⭐ 4.3

No. 303-3, Xinpaifang 3rd Road

Dishes

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  Braised Squab in Spiced Sauce

  A dish of young squab pigeon braised in a fragrant spiced sauce, resulting in tender and flavorful meat.
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  Wu Family Secret Sausage

  Wu Family Secret Sausage is made from high-quality pork, combined with various spices and special seasonings, and processed through traditional methods such as marinating, stuffing, and smoking, resulting in a delicious and fragrant flavor.
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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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  Braised Tea Duck

  Zhangcha Duck is a traditional Chinese dish primarily made with duck. It uses plump, tender ducks that are marinated and then smoked with camphor leaves and tea leaves. The preparation involves cleaning the duck, marinating it with a special seasoning to infuse flavor, and then slowly smoking it in a smoking oven using the smoke from camphor leaves and tea leaves, allowing the duck meat to absorb the aroma and develop its unique taste.
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  Sichuan Boiled Snowflake Beef

  Sichuan-style boiled beef with marbled texture features thinly sliced beef marinated in spices, cooked with bean sprouts and cabbage in boiling water, then topped with hot oil and chili peppers and Sichuan peppercorns. The dish emphasizes precise cooking time to ensure tender beef and crisp vegetables.
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  Red Bean Stir-fried Greens

  A simple and healthy vegetarian dish made by stir-frying red beans with fresh greens, preserving the crispness of vegetables and the natural sweetness of beans.
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  Red Wine Blueberry Foie Gras

  Red wine blueberry foie gras is an exquisite dish featuring fresh liver, red wine, and blueberries as its main ingredients. The preparation involves marinating the liver in red wine before pan-frying it, then serving it with fresh blueberries and blueberry sauce to create a unique flavor profile.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Gongjiao Squab

  A dish made with young squab pigeon marinated in Gongjiao chili and steamed to tender perfection, offering a spicy and aromatic flavor.
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  Herb Shrimp

  Fresh shrimp stir-fried with herbs, resulting in a tender and aromatic dish.
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  Fish-Flavored Three Treasures

  A classic Sichuan dish featuring wood ear mushrooms, carrots, and green peppers stir-fried in a tangy, sweet-savory fish-flavored sauce.
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  Chicken Bean Flower

  Chicken tofu is a dish made primarily from chicken and eggs. Chicken breast is minced and mixed with egg whites, then blended with broth and steamed. The finished product has a silky texture like tofu and a tender taste, typically served with clear soup or broth.

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