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Sichuan Wind Live Fish Restaurant (Junjing Huating Branch)

Sichuan cuisine · ⭐ 3.8

Ground Floor, Junjing Huating, Wanzhongcheng Home Furnishings, Minzhi Avenue

Dishes

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  Cucumber and Peanut Salad

  A refreshing cold dish made with celery and roasted peanuts, seasoned with garlic, vinegar, soy sauce, and sesame oil for a crisp and savory taste.
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  Grandmother's Vegetable and Pork Rice

  A comforting dish made with minced pork and grandmother's preserved vegetables, stir-fried with rice for a savory, homestyle meal.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Stir-Fried Squid Tentacles

  A dish made by quickly stir-frying squid tentacles with vegetables like bell peppers and onions, resulting in a fresh and tender texture.
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  Stone Pot Fish

  Stone pot fish features fresh fish as the main ingredient, paired with various vegetables and seasonings. During cooking, fish pieces are marinated to absorb flavor, then placed into a preheated stone pot with broth and ingredients, slowly stewed until the fish meat is tender and juicy, with a rich and flavorful broth.
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  Radish and Carp Soup

  A traditional Chinese soup made with fresh carp and radish, simmered until the flavors blend into a rich, savory broth.
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  Spicy Pig Intestines

  Spicy tripe is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with dried chilies and Sichuan peppercorns. It has a bright red color, tender yet chewy tripe, and rich spiciness.
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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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  Iron Plate Crystal Noodles

  Iron plate crystal noodles is a dish featuring crystal noodles made from sweet potato starch, known for their smooth texture. Cooked noodles are stir-fried in a preheated iron plate with scallions, ginger, garlic, green peppers, and carrots, then coated evenly with a savory sauce.

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