Close

Shan Bu Guan Spicy Rice Noodles

Sichuan cuisine · ⭐ 4.7

No. 79, Bei Erjing Street, Fengyu Tan Subdistrict (460 meters on foot from Exit C of Qianyan Street Metro Station)

Dishes

• 

  Cold Noodles with Spicy Sauce

  A chilled noodle dish topped with spicy sauce and fresh vegetables, popular in summer for its refreshing and bold flavor.
• 

  Spicy Chicken Frame

  A spicy Sichuan dish made with chicken frames cooked in a fiery sauce of chili, Sichuan peppercorns, and fermented bean paste.
• 

  Layered Tripe

  Qian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
• 

  Large-leaf Beef Tripe

  Big leaf tripe is a dish made primarily from beef stomach. Fresh big leaf tripe is selected, cleaned, sliced, and quickly blanched in boiling water or stir-fried with oil to maintain its crisp and tender texture. It is commonly cooked with seasonings such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices.
• 

  Cantonese Sausage

  Cantonese sausage is made from pork through processes such as chopping, marinating, stuffing into casings, and sun-drying. It has a bright color, firm texture, and a unique sweet aroma, making it a traditional delicacy in Guangdong Province.
• 

  Beef Tendon

  Beef tendon is a dish primarily made with beef tendons, which are simmered or braised to achieve a chewy yet tender texture. It is rich in collagen and highly nutritious.
• 

  Brown Sugar Glutinous Rice Dumpling Hot Pot Cup

  A sweet and spicy treat made by combining chewy glutinous rice dumplings with brown sugar syrup and hot pot broth in a cup format.
• 

  Old Mother's Pig Trotter

  Old Mother's Pig Trotter is a dish primarily made with pig trotters, carefully stewed to produce a creamy white broth and tender, soft trotters. Ingredients such as adzuki beans are added during cooking to enhance texture and flavor. The dish offers a rich aroma of meat and beans, making it a nutritious traditional delicacy.
• 

  Crispy Tripe

  A Sichuan dish made from pig or beef tripe, quickly blanched or stir-fried for a crisp texture and spicy flavor.
• 

  Crab Stick Maocai

  Crab Stick Maocai is a variation of Sichuan-style spicy hot pot. Main ingredients include crab sticks (imitation crab meat), bean sprouts, wood ear mushrooms, potato slices, lotus root slices, and wide noodles. The ingredients are quickly blanched in boiling water and placed in a bowl. Separately, a spicy broth is made by stir-frying doubanjiang (broad bean paste), Sichuan peppercorns, dried chilies, ginger, and garlic in rapeseed oil, then simmering with stock. The hot, aromatic broth is poured over the blanched ingredients and garnished with chopped scallions and cilantro. It features a numbing, spicy broth and a variety of textures.
• 

  酸奶炒米

  酸奶炒米是一道以米饭为主要食材，加入酸奶拌匀后进行翻炒的菜品。通常会加入葱花、胡萝卜丁等辅料，通过小火慢炒使米饭吸收酸奶的酸香，形成独特的风味。
• 

  Tender Beef

  Tender beef dish made with beef as the main ingredient, typically using tenderloin or shank meat, quickly pan-fried or blanched after marinating to keep it juicy. A small amount of starch and seasonings may be added for enhanced flavor.
• 

  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.

Reviews