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Sangmu Sichuan Cuisine (Xiuyan Road Branch)

Sichuan cuisine · ⭐ 4.0

No. 2450 Xiuyan Road, Kangqiao Town (opposite Home Inn)

Dishes

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  Wanzhou Grilled Fish

  Wanzhou烤鱼 is a dish made by grilling fresh fish with various vegetables and seasonings. Main ingredients include grass carp or carp, bean sprouts, potatoes, lotus root slices, and onions, seasoned with doubanjiang, chili, Sichuan peppercorns, ginger, and garlic. After marinating, it's grilled over charcoal and finished with a special sauce.
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  Shuangliu Mom's Pig's Trotters

  Shuangliu Mom's Pig's Trotters is a traditional Sichuan dish made with pig trotters and various spices simmered for a long time. The trotters are tender, and the broth is rich and delicious.
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  Sichuan Braised Chicken Feet

  A Sichuan dish featuring chicken feet slow-cooked in a spicy, numbing sauce made with chili, Sichuan peppercorns, and fermented bean paste.
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  Sichuan Sausage

  Sichuan sausage is made from pork, pig intestines, and various seasonings. Lean and fatty pork are diced in proportion, mixed with salt, Sichuan peppercorns, chili powder,白酒 (Chinese liquor), and soy sauce, then stuffed into casings and air-dried or smoked.
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  Signature Mao Xue Wang

  Spicy Sichuan-style Mao Xue Wang is a hot pot dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. The ingredients are blanched or boiled together and then finished with a drizzle of hot oil and seasonings such as chili peppers and Sichuan peppercorns.
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  Pickled Chili Stewed Eel

  A spicy and tangy Sichuan dish made by stewing fresh eel with pickled chili, garlic, and ginger until tender.
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  Pickled Beans with Silver Carp

  Pickled beans and silver carp are braised together, resulting in tender beans and delicate fish meat in a rich, spicy sauce.
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  Pickled Yardlong Beans Braised with Croaker

  Pickled yardlong beans braised with croaker is a Sichuan dish. The pickled yardlong beans are cooked together with the croaker and seasoned with seasonings, resulting in a fresh and fragrant taste with a unique sour-spicy flavor.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Spicy Pig Trotter Salad

  A cold dish made from boiled and sliced pig trotters, seasoned with garlic, chili oil, and cilantro for a spicy and aromatic flavor.
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  Braised Tofu Noodles in Clay Pot

  Spiced bean thread stew is a dish made primarily with beans, sliced and simmered in a clay pot with seasonings until tender and flavorful. Aromatic ingredients like scallions, ginger, and garlic are added, and some recipes include minced meat or ham for enhanced taste.
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  Chongqing Qipan Mouth Blood Duck Soup

  A spicy Sichuan-style dish made with duck blood, tripe, beef tendon, and vegetables in a fiery broth, originating from the Qipan area of Chongqing.
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  Chongqing Spicy Boiling Fish

  Chongqing Spicy Boiling Fish is a Sichuan dish made with fresh fish and spices such as chili peppers and Sichuan peppercorns, cooked with hot oil and broth. It is known for its spicy and numbing flavor, tender fish meat, and rich soup.
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  Fresh Chili Fish Roe and Fish Bladder Stir-fry

  A spicy Sichuan dish featuring fresh fish roe and fish bladder stir-fried with chili peppers and aromatics, delivering a bold, numbingly hot flavor.
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  Stewed Softshell Turtle

  Stewed softshell turtle is a dish primarily made with softshell turtle, which is blanched and then simmered with seasonings such as green onions, ginger, and garlic. Soy sauce, cooking wine, sugar, and other seasonings are added to slowly braise the turtle until it becomes tender and fully infused with flavor, resulting in a rich and savory broth.

Reviews

• strawberry_perilla
  Came here on a weekend morning for dim sum and it was super chill. The congee was so good — both the preserved egg and pork congee and the pumpkin one were thick and flavorful. AC was at a nice temp too, not too cold. One thing to know: the breakfast buffet only goes till 10am, after that you gotta order by scanning a QR code. My friend and I got one of the couple set meals and honestly the portions were huge, way more than enough for two people. Service was honestly amazing, staff kept coming by to clear the table and wipe things down, super clean the whole time. Only small heads up — if you go at peak hours or on a weekend the food can take a bit longer, so maybe avoid the rush if you can. Overall it's a warm, no-fuss kind of place, great for a casual meal with family or friends. I'd come back for sure.