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喜山奈·现代川菜(狮山龙湖店)

Sichuan cuisine · ⭐ 4.6

No. 181, Tayuan Road

Dishes

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  Surprise Fish Head

  A flavorful dish featuring a fresh fish head simmered with tofu, mushrooms, and a secret sauce, resulting in tender fish and rich broth.
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  Mushroom Head Mousse

  A creative dish featuring fresh mushrooms and creamy mousse, gently baked for a delicate texture and rich flavor.
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  Steamed Green Crab with Chili Meat Pudding

  A Chinese dish featuring tender crab meat steamed with spicy minced pork pudding, offering a rich and aromatic flavor.
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  Spicy麻 Chicken Delight

  A delicately prepared dish featuring tender young pigeon meat stir-fried with Sichuan peppercorns and chili, delivering a bold numbing-spicy flavor.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Stone Pot Sea Urchin Black Bean Noodles

  A dish featuring fresh sea urchin and black bean noodles, simmered in broth and served in a heated stone pot for rich flavor and aroma.
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  Stone Pot Sea Urchin Black Tofu

  A creative dish combining fresh sea urchin and silky black tofu, cooked in a heated stone pot to preserve the natural flavors and enhance the umami taste.
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  Garlic and Lily Baked Shrimp

  A dish made with fresh shrimp and lily bulbs, seasoned with garlic and baked in the oven for a delicate, aromatic flavor.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Chenpi Spicy Crispy Pork

  A Sichuan dish featuring crispy pork belly with a fragrant blend of dried tangerine peel, chili, and Sichuan peppercorns for a bold, numbing heat.
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  Intangible Cultural Heritage Spicy Chicken

  A traditional Sichuan dish made with fried chicken stir-fried with dried chilies and Sichuan peppercorns, known for its rich aroma and spicy flavor.
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  Wind-Blown Sichuan Pork Ribs

  A dish of pork ribs marinated with Sichuan pepper and spices, then air-dried or slowly roasted to develop a spicy, numbing flavor.
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  Black Truffle Green Beans

  Black Truffle Green Beans is a dish featuring fresh green beans and black truffle as the main ingredients. The green beans are washed, trimmed, and blanched or lightly fried until crisp-tender to retain their vibrant color and crunchy texture. Black truffle (typically in the form of truffle paste or thinly sliced fresh truffle) is then sautéed with a small amount of minced garlic or scallions in hot oil to release its aroma. The prepared green beans are added and quickly stir-fried until well combined. The dish is finished with simple seasonings like salt, highlighting the crispness of the beans and the distinctive, rich fragrance of the black truffle.

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