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Shu Yue Lou Chinese Sichuan Cuisine (Wangjing Store)

Sichuan cuisine · ⭐ 3.5

Unit 01, North Zone, Food Court, Basement Level, Building 312, Commercial Detached Building, Wangjing Xiyuan Phase III

Dishes

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  Beer Duck

  Beer Duck is a dish primarily made with duck meat and beer as main ingredients. The preparation typically involves cutting the duck into pieces, seasoning it, and slow-cooking it with an ample amount of beer until the duck becomes tender and fully infused with flavor, allowing the aroma of the beer to blend perfectly with the duck meat.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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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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  Sichuan-style Frog with Pickled Chili

  Spicy pepper stir-fried frog legs is a dish featuring frog legs as the main ingredient, stir-fried with pickled chili peppers, garlic, and ginger. The frog legs are cut into pieces and quickly stir-fried with pickled chilies for a flavorful dish.
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  Spicy Pepper Blood Curd

  Spicy pepper blood pudding is a dish featuring duck blood as the main ingredient, combined with pickled chili peppers, bean sprouts, and scallions. Duck blood is blanched, then stir-fried with pickled chilies, ginger, garlic, and broth, finished with chopped green onions or cilantro.
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  Steamed Meat with Preserved Mustard Greens

  Steamed meat with preserved mustard greens is a dish made from pork belly and preserved mustard greens. Pork belly is blanched, then combined with the greens in a bowl, seasoned with soy sauce, sugar, and cooking wine, and steamed until tender. It is then inverted onto a plate.
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  Lifting-leg Beef

  Qiao Jiao Beef is a traditional dish made primarily with beef, simmered with various spices and herbs. In the preparation process, beef is cut into pieces and cooked together with spices and herbs in a pot, adding an appropriate amount of water and slowly stewing until the beef becomes tender and the broth becomes rich.
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  Sour Spicy Potato Strips

  Sour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.
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  Chongqing Boiled Duck Blood with Spicy Sauce

  Chongqing Shuizhu Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef tendons, bean sprouts, and luncheon meat. Ingredients are blanched, then stir-fried with fermented bean paste, chili, and Sichuan peppercorns, followed by boiling in broth and briefly cooked before drizzling with hot oil for aroma.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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