Sun's Premium Sour Fish (Sheng'an Community 215 Building Branch)
Sichuan cuisine · ⭐ 3.9
No. 215, Wanshou Temple Street (North of West Gate, Shenzhou Garden)
Dragon Mate tips
If you are traveling in China to visit Shenyang, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 215, Wanshou Temple Street (North of West Gate, Shenzhou Garden). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Twice-Cooked Pork, Spicy Dan Dan Noodles with Blood Sausage, Dry-Fried Squid Tentacles.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shenyang
- Category: Sichuan cuisine
- Rating: 3.9
- Address: No. 215, Wanshou Temple Street (North of West Gate, Shenzhou Garden)
- Popular dishes: Twice-Cooked Pork, Spicy Dan Dan Noodles with Blood Sausage, Dry-Fried Squid Tentacles, Spicy Duck Head Hot Pot, Salt-and-Pepper Boiled Fish
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Dishes
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Spicy Dan Dan Noodles with Blood SausageShancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
Dry-Fried Squid TentaclesA Sichuan dish made by stir-frying squid tentacles with chili and garlic until crispy, delivering a rich, spicy flavor.
Spicy Duck Head Hot PotDry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
Salt-and-Pepper Boiled FishSichuan-style salt-and-pepper boiled fish is a dish made primarily with fresh fish and vegetables such as bean sprouts and greens. The fish slices, after marinating, are cooked together with the vegetables in boiling water, then seasoned with salt and pepper to enhance the tender texture of the fish and crispiness of the vegetables, creating a rich and layered taste experience.
Pickled Cabbage with Chicken OffalA spicy and tangy dish made by stir-frying chicken offal with pickled vegetables, popular in Sichuan cuisine.
Stir-fried Bok ChoyA Sichuan-style stir-fried dish made with bok choy, garlic, and chili for a fresh, savory flavor.
Crisp Bamboo Shoot StripsCrisp bamboo shoot salad is a cold dish made primarily from fresh bamboo shoots. Peel and slice the shoots into thin strips, salt them briefly, squeeze out the water, then mix with garlic, vinegar, soy sauce, sesame oil, and a touch of sugar. Simple to prepare, it retains the crunchy texture of the bamboo shoots.
Spicy Frog LegsSpicy Frog is a dish primarily made with frog legs, typically prepared by removing the skin and cutting the meat into pieces, then stir-frying with chili peppers, Sichuan peppercorns, garlic, ginger, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender and flavorful.