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Chuan Shan Yue Lin · New Style Sichuan Cuisine (Hongmiao Store)

Sichuan cuisine · ⭐ 4.4

No. 9 Wangjinshi Road, Jingsheng Department Store

Dishes

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  Steamed Wuchang Fish

  Steamed Wuchang fish with ginger and scallions, a delicate dish highlighting the natural flavor of the fish.
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  Seven-Sauce Small-Milled Tofu

  Small-milled tofu made from high-quality soybeans, served with seven flavorful sauces. Silky and tender, it melts in the mouth. The tofu is slowly cooked at low temperature to preserve its natural aroma, then enhanced with a secret sauce blend—savory, slightly sweet, with rich layers of flavor.
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  Salted Egg Yolk Skewered Shrimp

  A dish of fresh shrimp skewered and coated with fried salted egg yolk, resulting in a crispy exterior and tender interior with a rich, savory flavor.
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  Sichuan-style Cold Noodles

  A Sichuan-style cold noodle dish made from wheat flour, seasoned with chili oil, vinegar, garlic, and bean sprouts, offering a spicy and tangy flavor.
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  Spicy麻牡丹 Shrimp Balls

  Fresh shrimp balls stir-fried with Sichuan pepper and chili, delivering a spicy and numbing flavor.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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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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  Fried Pork Scraps with Bok Choy

  Oil渣青菜 is a home-style dish made primarily with greens and pork cracklings. Wash and chop the greens, and stir-fry the cracklings beforehand. Heat oil in a pan, sauté the cracklings until fragrant, then quickly stir-fry the greens to absorb the aroma. Cook until just tender.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Sizzling Double Crisp

  Spicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
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  Tomato Beef Shank Stew with Beef Tendons

  A hearty dish combining beef shank, beef tendons, and tomatoes in a slow-cooked stew, resulting in tender meat and gelatinous tendons in a rich, tangy sauce.
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  Braised Pig's Feet

  Braised pig trotters is a dish made primarily from pig's feet, blanched and then simmered with scallions, ginger, star anise, soy sauce, and sugar until tender and flavorful.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Crispy Glutinous Rice Balls

  Crispy glutinous rice balls are made with glutinous rice flour dough, filled with red bean or sesame paste, and coated with a thin crispy layer. Fried or baked until golden, they offer a crunchy exterior and soft interior.
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  Bird's Nest Chicken Broth Steamed Vermicelli

  Dried vermicelli is simmered in bird's nest chicken broth with dried threads made from soybean skin. The dish features a smooth texture and rich flavor, enhanced by the nourishing properties of cordyceps. The broth is clear and savory.
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  Tomato and Egg Soup

  Tomato egg soup is a soup dish primarily made with tomatoes and eggs. After cutting the tomatoes into pieces and boiling them in water, beaten egg liquid is added and stirred to form egg flowers. Finally, it is seasoned to taste. The preparation process is simple, the soup has a bright color, and the texture is smooth.
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  Mountain-raised Spicy Chicken

  A Sichuan dish made with free-range chicken stir-fried with dried chilies and Sichuan peppercorns, delivering a bold, spicy flavor.
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  Spicy Sour Fish in Golden Soup

  Golden sour cabbage fish features tender fish meat and tangy pickled mustard greens, served in a rich golden broth. The fish is sliced thinly, the pickled mustard greens chopped, and both are simmered with spices and seasonings until the broth becomes deeply flavorful and the fish is perfectly cooked, showcasing an enticing golden hue.
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  Steamed Stinky Yellow Croaker with Pickled Mustard Greens

  Made from stinky yellow croaker and pickled mustard greens, steamed together. The fish is tender, the greens are salty and fragrant, creating a unique, strongly fermented flavor.
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  Chicken Broth Secret-Recipe Sour Cabbage Fish

  Made with chicken broth, secret-recipe sour cabbage, and fresh fish slices, slowly simmered. Main ingredients include chicken, sour cabbage, fish fillets, and auxiliary seasonings like ginger and garlic. Features a tangy spicy flavor with a fresh, aromatic taste and clear broth, yielding tender fish meat.

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