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Wanglongmen · Sichuan Cuisine (Tongzilin Branch)

Sichuan cuisine · ⭐ 4.6

No. 4, Xinhope Road (30 meters straight inside the lane beside Bank of Communications)

Dishes

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  Classic Sour Fish in Pickled Cabbage

  A classic Sichuan dish featuring fresh fish simmered with pickled vegetables and spices, delivering a bold sour-spicy flavor.
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  Sliced Beef with Young Ginger

  Beef with young ginger is a dish primarily made with beef and young ginger. The beef is sliced into thin strips, marinated with seasonings, and then stir-fried together with fresh young ginger slices. During preparation, soy sauce, cooking wine, and starch are typically added to enhance the flavor.
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  Fragrant Pork Shank

  A flavorful dish made with pork shank, marinated and cooked until tender, often served with aromatic seasonings.
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  Signature Chicken Slices

  Fresh chicken breast slices stir-fried with bell peppers and vegetables, tender and savory with a hint of spice.
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  Handmade Tomato Meatball Soup

  Handmade tomato meatball soup is made with fresh tomatoes and pork. Pork is minced and mixed with seasonings to form meatballs, which are then cooked together with tomatoes. The soup is rich and delicious.
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  Signature Handmade Pork Dumpling Soup

  A traditional Chinese soup featuring handmade pork dumplings simmered in a clear broth, known for its tender texture and savory flavor.
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  Potato and Green Bean Stir-fry

  A stir-fried dish made with potatoes and green beans, seasoned with garlic and chili for a savory flavor.
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  Lotus Root and Preserved Pork Rib Soup Pot

  A hearty soup pot featuring fresh lotus root and preserved pork ribs, slow-cooked to perfection for a rich, savory flavor.
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  Clear-style Mao Xue Wang

  Qingyise Maoxuewang features duck blood, bean sprouts, tofu skin, and luncheon meat, seasoned with chili, Sichuan pepper, and doubanjiang, then simmered to preserve original flavors.
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  Spicy Pepper and Century Egg

  Burned pepper egg is a dish primarily made with preserved eggs and burned peppers. The preparation involves peeling and slicing the preserved eggs, then mixing them with the burned peppers and seasonings to create a unique texture and flavor.
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  Tomato and Meatball Soup

  A comforting soup made with fresh tomatoes and meatballs, simmered in broth for a rich, savory flavor.
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  Classic Garlic Spicy Crawfish

  Classic Garlic Spicy Crawfish features fresh crawfish stir-fried with garlic, ginger, and chili for a rich, aromatic flavor.
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  Classic Spicy Crawfish

  Classic spicy crayfish uses fresh crayfish, cleaned and deveined, stir-fried with ginger, garlic, dried chilies, and Sichuan peppercorns, then seasoned with doubanjiang to create red oil, followed by simmering in water until flavorful, finished with green onions.
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  Garlic Butter Shrimp

  Garlic butter shrimp is a dish made with fresh large shrimp. The shrimp are deveined and split open along the back while keeping the tails intact. They are marinated with garlic, salt, and cooking wine, then cooked by stir-frying or steaming.
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  Fish-Flavored Shredded Pork

  A classic Sichuan dish made with shredded pork, vegetables, and a tangy, sweet, and spicy fish-flavored sauce.
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  Spicy and Fragrant Sea Bass

  Fresh sea bass cooked with spicy chili, ginger, and garlic, resulting in tender fish and flavorful sauce.

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