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兰心画味·匠心川菜

Sichuan cuisine · ⭐ 4.8

No. 366 Yingbin Avenue

Dishes

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  Salmon

  Salmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
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  Ancient Salt-Baked Toast Buddha Jumps Over the Wall

  A gourmet dish featuring toasted bread infused with premium ingredients like abalone, sea cucumber, and bird's nest, slow-cooked in coarse salt for deep umami flavor.
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  Ancient Salt Stewed Toast Buddha Jumps Over the Wall

  Ancient salt stewed toast Buddha Jumps Over the Wall is made with toast, seafood, meat, and vegetables, cooked with salt. It has a rich and flavorful taste.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Charcoal-Grilled 4A Wagyu Steak

  Premium 4A Wagyu steak grilled over charcoal, offering a rich, tender texture and smoky flavor.
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  Charcoal-Grilled Yak Tongue with Mustard Greens

  A dish featuring charcoal-grilled yak tongue served with crisp mustard greens, offering a rich and savory flavor.
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  Spicy Chicken with Mexican Crisps

  Spicy chicken stir-fried with dried chilies and Sichuan peppercorns, served with crispy Mexican tortilla chips for a bold, crunchy contrast.
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  Sichuan-style Pig Lung Slices in Chili Oil

  A classic Sichuan cold dish made with boiled pig lung slices tossed in spicy chili oil, garlic, and Sichuan peppercorns for a bold, numbing flavor.
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  Mao County Sichuan Pepper Steamed Black Pork Chop

  Black pork chop marinated and steamed with Mao County Sichuan pepper, delivering a rich, numbingly spicy flavor.
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  Jingzhou Softshell Turtle

  A traditional dish made with fresh softshell turtle, simmered with ham, mushrooms, and bamboo shoots in a savory broth.
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  Tibetan-Qiang Smoked Pork Trotter with Seasonal Vegetables

  Smoked pork trotter from Tibetan and Qiang traditions slow-cooked with seasonal vegetables, delivering rich aroma and tender texture.
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  Copper Pot Boiled Meat

  Copper pot boiled meat is a dish mainly cooked using a copper pot, with main ingredients including pork, beef, or mutton, combined with vegetables and seasonings through a stewing method.
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  Assorted Sashimi Platter

  The mixed sashimi platter features a variety of raw seafood, including salmon, tuna, sea scallops, sweet shrimp, and squid. The ingredients are fresh, sliced neatly, and beautifully arranged. During preparation, the seafood is deodorized and cut into thin slices or small pieces, then served directly without any heating.
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  Roasted Squab

  A delicately seasoned squab roasted to perfection, with crispy skin and tender meat.

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