Shu Long Ji Xiao Sichuan Water Boiled Fish
Sichuan cuisine · ⭐ 4.0
No. 17-3-3 Wanghe Road
Dragon Mate tips
If you are traveling in China to visit Shenyang, this restaurant is worth a stop for great food. This restaurant is located at No. 17-3-3 Wanghe Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken with Chili Sauce, Twice-Cooked Pork, Kung Pao Chicken.
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: 4.0
- Address: No. 17-3-3 Wanghe Road
- Popular dishes: Spicy Chicken with Chili Sauce, Twice-Cooked Pork, Kung Pao Chicken, Crispy Pork Strips, Dry-Fried Squid
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Dishes
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Dry-Fried SquidDry-fried squid is a dish made primarily with squid, stir-fried with dried chilies, green onions, ginger, and garlic. In the preparation process, the squid is first cut into strips and then stir-fried with various seasonings until dry and fragrant, resulting in an appealing golden color.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Bamboo Shoots Stir-Fried with Shredded PorkA classic Chinese dish made by stir-frying tender bamboo shoots and pork shreds with garlic, ginger, and soy sauce for a savory, satisfying meal.
Mapo TofuMapo 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.
Spicy Small River ShrimpSpicy small river shrimp is a dish made primarily from fresh small river shrimp, cleaned and stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. Garlic, ginger, and green onions are typically added to enhance aroma and flavor, ensuring the shrimp remains tender and well-seasoned.