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Shu Yuan Ji Lou

Sichuan cuisine · ⭐ 4.7

No. 8, Zone A, National Geographic Information Science and Technology Industrial Park

Dishes

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  Layered Meat Pie

  Layered pork pie is a traditional Chinese pastry made with a filling of minced pork and a dough made from flour. The dough is layered to enclose the meat filling, then pan-fried until golden brown on both sides, resulting in a crispy exterior and tender, juicy interior.
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  Kung Pao Chicken Rice Bowl

  Kung Pao Chicken Rice Bowl is a Chinese rice dish featuring chicken, peanuts, and rice as its main ingredients. The chicken is cut into small cubes and quickly stir-fried with roasted peanuts, scallions, ginger, garlic, and other seasonings, then served over steaming hot rice.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Signature Boiled Fish

  Signature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Braised Tofu Noodles in Clay Pot

  Potato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.
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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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  Stinky Guilu Fish

  Stinky mandarin fish is a dish made primarily from mandarin fish. To prepare it, the fish is marinated and fermented to develop a unique odor. During cooking, it is braised with seasonings such as scallions, ginger, and garlic, allowing the fish to absorb flavor while maintaining its tender texture.
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  Sichuan Crispy Pork Knuckle

  Shu Yuan Crispy Skin Pork Shank is a dish featuring pork shank as the main ingredient, marinated, air-dried, then deep-fried until the skin becomes golden and crispy. The meat is tender and succulent, with a distinct layered texture.
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  Crispy Eggplant Pastry

  Crispy eggplant is a dish featuring eggplant as the main ingredient. Sliced eggplant is coated in a batter made from flour, starch, and eggs, then deep-fried until golden and crispy. It's tossed with or drizzled over a seasoned sauce, emphasizing a perfect balance of crunchy exterior and tender interior.

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