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Meishou Chuan Cai (North Tou Shopping Park Branch)

Sichuan cuisine · ⭐ 4.6

B1-2, Basement Level 1, Building 20, Courtyard No. 5, Anding Road (Escalator Entrance at West Gate of West Zone, Shopping Mall)

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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  Small Bowl Dan Dan Noodles

  Dan Dan Noodles in small bowls feature fine noodles tossed with seasoned minced meat, crushed peanuts, scallions, garlic, and chili oil, plus a touch of soy sauce, vinegar, and sesame paste.
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  Hand-Beaten Qibao Ice Jelly

  Hand-pounded Seven Treasures Ice Jelly is a cold dish featuring ice jelly as the main ingredient, with a smoother texture achieved by hand pounding. Key ingredients include ice jelly seeds, brown sugar syrup, crushed peanuts, sesame, raisins, red beans, and mango cubes. The seeds are soaked, filtered, mixed with sugar water, chilled until set, then combined with various toppings for a layered taste.
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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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  Salted Vegetable and Mountain Mushroom Stir-fried Pork

  Spiced pork belly slices are first boiled, then stir-fried until slightly charred, and combined with pickled mustard greens and wild mushrooms. The salty greens and earthy mushrooms enhance the meat's flavor.
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  Meishan-style Burned Bigmouth Carp

  Meishan-style braised largemouth bass is a dish featuring largemouth bass as the main ingredient, seasoned with ginger, garlic, and green onions, and slowly stewed. The fish meat is tender and the broth rich, preserving the original flavor of the ingredients.
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  Meishan Tofu Hot Pot

  Meishan tofu stew features soft tofu with pork belly, mushrooms, and greens. Tofu is lightly fried then simmered with ingredients to absorb the rich broth flavor.
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  Mian Shan Fish-Flavored Shredded Pork

  Meishan fish-flavored shredded pork is a dish made with pork strips,搭配木耳、胡萝卜和青椒。Pork is marinated and stir-fried, then combined with soaked wood ear mushrooms, julienned carrots and green peppers. Finally, fish-flavored sauce (made from soy sauce, vinegar, sugar, garlic, ginger, scallions, and doubanjiang) is added and stirred well.
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  Mei She Dongpo Pork Knuckle

  Mei She Dongpo Pork Elbow features pork elbow as the main ingredient, simmered with soy sauce, cooking wine, rock sugar, star anise, and cinnamon until tender and glossy. The dish is rich yet not greasy, melting in your mouth.
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  Mei She Nine Grid

  Mei She Nine Grid is a set meal featuring nine different dishes, typically including meat, seafood, vegetables, and staples, prepared using steaming, stir-frying, stewing, and frying methods. Each dish is individually served in its own compartment for easy sharing.
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  Bean Soup with Lily Bulb and Pea Shoots

  A light and refreshing vegetarian dish made with pea shoots, fresh lily bulbs, and soybean soup, gently simmered to preserve natural flavors.

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