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问道·Chuan Cuisine Tavern (Wangfu Zhong Huan Branch)

Sichuan cuisine · ⭐ 4.0

Wangfujing Street, No. 269, East Building, Wangfujing Plaza, 4th Floor

Dishes

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  Wuliangye River Stone Stir-Fried Snow Beef

  Thin slices of snowflake beef are cooked with Wuliangye liquor and rainflower stones. The hot stones quickly seal in the juices, while the liquor adds aroma. The beef is tender with rich flavor.
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  Traditional Liver Oil Abalone

  Ancient-style liver oil abalone uses fresh abalone as the main ingredient, cooked with pork or chicken liver oil. Abalone is soaked and blanched first, then slowly stewed with liver oil to absorb its aroma, resulting in a soft, tender, and delicious texture.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Angus Beef Mapo Tofu

  A fusion dish combining the spicy and numbing flavors of traditional Sichuan Mapo Tofu with tender Angus beef, stir-fried with fermented black beans, chili, and garlic, then simmered with tofu for a rich, savory finish.
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  Sichuan-Style Boiled Beef in Spicy Sauce

  Sichuan-style boiled beef with beef as the main ingredient, paired with bean sprouts, cabbage, and lettuce. The base is stir-fried with beef tallow, doubanjiang, chili, and Sichuan peppercorns, then simmered in broth before adding beef slices and vegetables. Garnished with green onions and cilantro. Emphasizes a balanced spicy, numbing, fresh, and fragrant flavor.
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  Pickled Chinese Beans with Snakehead Fish

  Braised snakehead fish with pickled string beans is a dish featuring fresh snakehead fish and pickled string beans, where the sour and fragrant flavor of the beans enhances the fish's taste, typically prepared by steaming or stewing.
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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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  Old Chengdu Garlic Pork

  Old Chengdu-style garlic sauce pork is a cold dish made with fatty pork belly. Sliced boiled pork is arranged on a plate and drizzled with a sauce of garlic, soy sauce, vinegar, chili oil, and Sichuan pepper powder, offering a refreshing taste and tender meat.
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  Steamed Green Crab with Pork Patties and Green Pepper

  Steamed green crab with pork and green pepper is a dish where cleaned green crabs are steamed with seasoned pork patties, topped with sliced green peppers for a fresh flavor.
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  Braised Tofu in Sauce

  Stir-fried tofu in sauce is made with soft tofu, pan-fried and then simmered with soy sauce, sugar, and garlic. The tofu absorbs the rich sauce and becomes tender.
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  Wen Dao Dongpo Pork Knuckle

  Dongpo pork knuckles are made from pig trotters, seasoned, blanched, caramelized, then slowly stewed until tender and flavorful, with the sauce reduced to a glossy finish.
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  Wenda La Zi Ji

  Wenda La Zi Ji is a Sichuan dish made with chicken and spices such as chili peppers and Sichuan peppercorns. The chicken is crispy on the outside and tender inside, with a rich spicy and numbing flavor.
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  Wen Dao Bao Yu Qingyuan Chicken

  The dish 'Wen Dao Bao Yu Qingyuan Chicken' is made with Qingyuan chicken and abalone. The chicken is tender, and the abalone is delicious, with a rich flavor. It is cooked by stewing to retain the original taste of the ingredients.
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  Spicy Fresh Little Blue Lobster Mapo Tofu

  Spicy fresh little blue lobster mapo tofu is a Sichuan dish made with fresh small blue lobsters and soft tofu, stir-fried with spicy seasoning. It has a fragrant, spicy, and numbing taste, with tender tofu and fresh shrimp meat.

Reviews

• mischievous_raisin
  We ordered the braised pork belly and it was fall-apart tender, super flavorful. The skin had a great chewy bite to it too, and all that collagen made it so rich — seriously amazing over rice. We also tried the mapo tofu with lobster, which was honestly a surprise hit. The lobster meat was bouncy and the tofu had soaked up all that spicy, numby sauce… goes perfectly with rice, like next level. Our server was really sweet, kept telling us stuff was hot when it came out which I appreciated lol. The place was clean and the decor had a nice traditional Chinese vibe, felt really cozy. Portions were huge, flavors were layered and super satisfying. Left super full and happy, would definitely come back.