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Cao Can Mao Sour Cabbage Fish (Wanjia City Plaza Branch)

Sichuan cuisine · ⭐ 3.6

Zone 3, Danfeng Garden, Fengcheng Town

Dishes

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  Small Dish Roast Duck

  Selected premium duck is marinated and traditionally roasted in a hanging oven, resulting in crispy skin and tender meat. Served with seasonal small dishes for a refreshing flavor and rich texture.
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  Sichuan-Style Spicy Boiled Fish without Bones

  Fresh fish fillets are cooked in a spicy Sichuan-style broth with vegetables, delivering a rich, numbingly hot and flavorful dish.
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  Sichuan Spicy Boiled Offal

  A spicy Sichuan-style dish featuring boiled offal with vegetables in a numbing and spicy broth.
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  Wood Ear Mushroom

  Wood ear mushrooms, also known as black fungus, are a common edible mushroom. To prepare them, dried wood ear mushrooms are typically soaked in water until they soften, then they can be served cold or stir-fried. When served cold, they are often mixed with vinegar, garlic, and other seasonings for a refreshing and appetizing dish. When stir-fried, they pair well with various vegetables or meats, offering a smooth, tender texture and rich nutritional value.
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  Instant Noodles

  Instant noodles are a convenient food consisting primarily of wheat-based noodles and a seasoning packet. To prepare, soak or boil the noodles in hot water, then mix in the seasoning packet for a ready-to-eat meal.
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  Wakame Knot

  Sea tangle knots are a dish made primarily from kelp, processed through steps such as cleaning, soaking, tying into knots, and cooking. The sea tangle knots appear deep green in color, with a smooth and tender texture and a distinctive fresh flavor characteristic of seafood.
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  Beef

  Beef dishes are primarily made with high-quality beef and prepared using cooking methods such as stewing, boiling, and stir-frying. During the cooking process, seasonings like scallions, ginger, garlic, chili peppers, and Sichuan peppercorns can be added according to taste, allowing the beef to fully absorb the aromas of the seasonings for a tender and juicy texture.
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  Frog Legs

  A dish made from frog legs, typically stir-fried with garlic, ginger, and chili for a spicy and savory flavor.
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  Old Jar Sichuan Pickled Cabbage with Pork Slices

  A classic Sichuan dish featuring tender pork slices stir-fried with aged pickled cabbage, known for its tangy and spicy flavor.
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  Old Chengdu Spicy Roast Duck

  Old Chengdu-style roast duck is made from duck meat, marinated and roasted, then soaked or stewed in a special spicy麻 (numbing) sauce to infuse flavor. Served with vegetables like bean sprouts and lettuce, the broth is rich and the duck tender.
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  Beef Roll

  Beef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Enoki Mushroom

  Enoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.

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