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Chuan Wa Er · Stir-fried Three Delicacies (Wansongyuan Store)

Sichuan cuisine · ⭐ 4.5

No. 26 Hangkong Road, Jianghan District

Dishes

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  Nine-Second Tripe

  Nine-second kidney is a dish primarily made with pig kidneys. The kidney slices are marinated with cooking wine, starch, and other seasonings, then quickly blanched in boiling water for about nine seconds until cooked through. They are then stir-fried with ingredients such as scallions, ginger, garlic, and chili peppers. The finished dish features tender, smooth kidney slices with a rich and satisfying texture.
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  Emperor Qianlong's Spicy Chicken

  A classic Sichuan dish made with chicken stir-fried in dried chilies and Sichuan peppercorns, known for its spicy and numbing flavor.
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  18-Second Stir-Fried Tender Beef

  A quick-cooked Chinese dish featuring tender beef slices stir-fried with vegetables in just 18 seconds for a fresh, savory flavor.
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  Sichuan-style Twice-Cooked Pork

  A classic Sichuan dish made by boiling pork belly and stir-frying it with vegetables and spicy seasonings like doubanjiang.
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  Dry-Fried Lotus Root Strips

  Dry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
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  Stir-fried Prawn in Oil

  A dish of fresh prawns stir-fried quickly in hot oil, resulting in tender and aromatic seafood with a savory flavor.
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  Sichuan-style Pickled Pepper Pork Liver

  Spicy pickled pepper pig liver is a dish featuring pig liver as the main ingredient and pickled chili peppers as the辅料. After being sliced and marinated, the pig liver is stir-fried with pickled chilies, resulting in a tender texture and mildly spicy flavor that stimulates the appetite.
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  Spicy Beef with Chili

  A spicy Sichuan dish featuring tender beef stir-fried with dried chilies, garlic, and ginger for a bold, fiery flavor.
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  Stir-fried Seasonal Vegetables with Lard

  Pork lard stir-fried vegetables is a home-style dish using pork lard as cooking oil and fresh seasonal vegetables. Main ingredients include pork lard, greens like bok choy or spinach, and other seasonal veggies such as carrots and garlic shoots. Heat the lard until melted, then quickly stir-fry the chopped vegetables to retain their crisp texture.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Sautéed Eggs with Vinegar

  Chao eggs with vinegar is a home-style stir-fry dish primarily made with eggs and seasoned with aromatic vinegar. The eggs are beaten and stirred in a hot oil pan until set, then an appropriate amount of vinegar is added to continue stir-frying evenly, allowing the eggs to absorb the vinegar's fragrance. The result is tender, smooth texture with a rich, tangy aroma.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

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