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Chuanwei Xuan (Zhenzhong Road Branch)

Sichuan cuisine · ⭐ 4.2

No. 1118, Zhenzhong Road, Tangqiao Town

Dishes

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  Pickled Pepper Chicken Offal

  A spicy Sichuan dish made with chicken offal and pickled peppers, known for its bold flavor and tangy kick.
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  Pickled Pepper Bullfrog Fish

  Pickled Pepper Bullfrog Fish is a fusion dish made with bullfrog meat, fish fillets (commonly black fish or grass carp), pickled chili, pickled ginger, bean sprouts, and cucumber. The bullfrog and fish slices are marinated first, then stir-fried with pickled chili and ginger. Broth is added and brought to a boil before adding the meat to cook. Finally, hot oil is poured over the dish. It features a bright red broth, tender meat, and a distinct sour-spicy flavor from the pickled chili.
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  Hot Pot Lobster

  Fresh lobster cooked in a spicy and numbing hot pot broth, served with aromatic herbs and spices.
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  Prosperous Beef Offal Hot Pot

  Prosperous Beef Offal Hot Pot is a stewed dish featuring various beef offal as the main ingredient. It primarily uses a variety of beef innards such as tripe, intestines, heart, lung, and omasum, which are cleaned and blanched before cooking. These are then placed in a pot with ingredients like daikon radish and dried tofu skin. Aromatic spices and seasonings including star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chilies, ginger, and garlic are added, and the mixture is simmered for a long time in a rich broth or water until the offal becomes tender and flavorful. The finished dish has a rich broth and offers a diverse texture from the offal, typically served hot.
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  Red Oil Cold Tossed Free-Range Chicken Slices

  Red Oil Cold Tossed Free-Range Chicken Slices is a classic Sichuan-style cold dish. It primarily uses free-range chicken with firm texture, which is boiled, cooled, and sliced thinly. The core seasoning is homemade red oil, made by pouring hot oil over chili flakes, Sichuan peppercorns, sesame seeds, and other spices, resulting in a bright red color and rich aroma. The chicken slices are then tossed with the red oil, soy sauce, vinegar, sugar, minced garlic, chopped scallions, and other seasonings. The finished dish features tender chicken with a fragrant, spicy, and slightly numbing red oil sauce, offering a refreshing and appetizing taste.
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  Sour and Spicy Potato

  A popular home-style dish made with potatoes stir-fried with chili and vinegar for a tangy, spicy flavor.
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  Golden Soup Chestnut Chicken

  A rich and savory dish featuring chicken and chestnuts simmered in a golden broth, resulting in tender meat and sweet, soft chestnuts.
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  Stir-Fried Pork with Green Pepper

  Green pepper stir-fried with meat is a home-style dish primarily made with green peppers and pork. The preparation is simple: first, slice the pork and marinate it; then, slice the green peppers and set aside. Next, heat a wok with oil, sauté minced garlic until fragrant, add the marinated pork and stir-fry until it changes color. Finally, add the green pepper strips and quickly stir-fry together, season with salt and soy sauce to taste, and stir well before serving.
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  Spicy Bullfrog and Fish Platter

  The Spicy Bullfrog and Fish Platter is a fusion dish featuring bullfrog meat and boneless fish fillets (commonly black fish or basa). The bullfrog is cut into pieces and marinated separately from the fish fillets, then quickly blanched or stir-fried to seal in moisture. In a wok, seasonings like broad bean paste, dried chilies, Sichuan peppercorns, ginger, and garlic are stir-fried until fragrant, followed by adding broth and bringing it to a boil. The bullfrog pieces and fish fillets are then cooked in the broth. The dish is garnished with chopped scallions, cilantro, and crispy fried chili peppers. It has a bright red appearance, with firm bullfrog meat and tender fish, characterized by a spicy and numbing flavor profile.
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  Spicy Pig Intestine and Chicken Hot Pot

  A spicy Sichuan dish combining pork intestines and chicken, stir-fried with aromatic spices and chili for a bold, numbing flavor.

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