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San Yang Cai (Fu Cheng Lu Store)

Sichuan cuisine · ⭐ 4.4

Lanhong Center, Building No. 23, Dinghui Beili West Area, Fucheng Road, 1st–2nd Floors

Dishes

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  Dry-burned Eel Slices

  Dry-burned eel segments is a Chinese dish primarily made with eel. The eel is deboned, cut into segments, blanched, then stir-fried in oil until slightly golden.葱姜蒜 and doubanjiang (fermented broad bean paste) are added and stir-fried, followed by soy sauce, sugar, and cooking wine for seasoning. It is then simmered over low heat until the sauce thickens, allowing the eel segments to absorb flavor while developing a slight caramelized aroma on the surface.
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  Signature Fresh Noodle Soup

  Signature fresh-caught vermicelli is a dish primarily made with fresh vermicelli, typically paired with vegetables, meat, or seafood, and prepared by quickly blanching or briefly boiling. The vermicelli has a resilient texture and a smooth, slippery mouthfeel, often enhanced with a flavorful sauce or broth.
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  Signature Vegetarian Trio

  Signature Vegetarian Trio is a vegetarian dish featuring three seasonal vegetables as its main ingredients, commonly including carrots, green peppers, and wood ear mushrooms. After blanching or quick stir-frying, the vegetables retain their crisp and tender texture.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Sichuan Boiled Frog

  Sichuan-style boiled frog is a dish made with fresh American bullfrogs as the main ingredient, accompanied by vegetables such as bean sprouts and Chinese cabbage. It is prepared by boiling the ingredients in hot water and then drizzling with hot oil and seasonings like chili peppers and Sichuan peppercorns.
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  River and Lake Duck Blood Soup

  Duck blood soup is a dish primarily made with duck blood, typically served with辅料 such as tofu, greens, and vermicelli, cooked in a rich broth or chicken stock. The duck blood is cut into pieces and simmered together with the ingredients, then seasoned and ready to eat.
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  Beef and Onion Pie

  Beef and onion pie is made with beef and onions. Minced beef is mixed with chopped onions and seasonings to form the filling. Dough is rolled into rounds, filled, sealed, then fried in a pan until golden brown and the filling is cooked through.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Egg-fried glutinous rice cake

  Egg-fried glutinous rice cake is a traditional delicacy made primarily from glutinous rice cakes and eggs. The preparation involves slicing the glutinous rice cakes, coating them in egg mixture, and frying until golden brown, resulting in a crispy exterior and soft interior.
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  Fava Bean Soup with Pea Shoots

  Pea shoot soup is a dish made primarily with pea shoots, cooked in a bean broth. After washing, the pea shoots are briefly blanched in boiling bean soup to preserve their fresh and tender texture. The bean soup is typically made by simmering yellow or green beans, offering a light flavor and rich plant-based protein.
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  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.

Reviews

• Marlow_16
  This Sichuan spot is the real deal, flavors are super authentic. The dry-fried eel and Geleshan spicy chicken are the must-orders — eel was crispy and packed with flavor, and the chicken was that numbing-spicy combo that just hits the spot. The tofu pudding is fresh-ground too, you can really taste the soy. Place has this red-and-black vibe going on, nothing fancy but feels solid, and the plates are huge so portions are generous. Perfect for coming with a group of friends. It's on Fucheng Lu side road, easy to get to, and there's parking out front though it might fill up on weekend dinner rush — you can also park on the street where someone's watching the cars. They have a big private room on the first floor and more regular ones upstairs, so if you're coming with a big group definitely call ahead to reserve. Food comes out at a decent pace though the starches sometimes take a bit longer. Prices are pretty reasonable honestly, this is definitely a place I'll keep coming back to.