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Shitang, Bo Chui Su Cai Yu (Hengxiang Guancheng Store)

Sichuan cuisine · ⭐ 4.8

Nos. 2-23 and 2-24, Tianxing Street

Dishes

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  Stir-Fried Intestine Pot

  A Cantonese dish featuring stir-fried pig intestines with garlic, ginger, and onions in a clay pot, known for its rich aroma and crispy texture.
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  Imperial Lipo Taro

  A traditional dish made with premium Lipo taro from Guangxi, steamed with ham and chicken, offering a rich, savory flavor and soft texture.
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  Sichuan-style Spicy Chicken

  Sichuan-style saliva chicken uses chicken thighs or whole chicken, boiled, cooled, and sliced, then mixed with Sichuan pepper, chili oil, garlic, ginger, scallions, and sesame paste. Flavor layers are carefully balanced for a spicy, aromatic taste.
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  Signature Sour Fish

  Signature sour cabbage fish is made with fresh grass carp as the main ingredient, combined with pickled sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. The fish slices are stewed together with the sour cabbage, resulting in tender fish meat and a rich, flavorful broth.
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  Chai Tang Specialty Green Pepper Fish

  A signature dish featuring fresh carp seasoned with local green peppercorns, chili, ginger, and garlic, stir-fried then simmered to deliver a bold numbing-spicy flavor.
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  Pickled Pepper Live Frog

  A Sichuan dish made with live frog cooked in pickled chili, garlic, and ginger, known for its spicy and sour flavor.
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  Stir-Fried Seafood Rice Noodles

  Stir-fried rice noodles with seafood features rice noodles as the main ingredient, combined with shrimp, squid, clams, and aromatics like scallions, ginger, and garlic. The noodles are pre-cooked, then stir-fried with seafood and vegetables, finally seasoned and mixed well.
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  Seafood Stir-Fried Noodles

  Stir-fried noodles with seafood like shrimp, squid, and clams, sautéed with scallions, ginger, and garlic, then seasoned and thickened. Typically uses soy sauce, cooking wine, and salt for flavor.
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  Deep-Sea Rock Oyster Fritter

  A savory dish made by frying fresh deep-sea rock oysters with egg and seasonings until golden and crispy.
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  Steamed Guangdong Mustard Greens

  Steamed Guangdong mustard greens is a light dish featuring fresh mustard greens briefly blanched in boiling water, drained, and dressed with seasoned soy sauce or light soy sauce.
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  Century egg tofu salad

  Preserved egg with tofu is a cold dish made from soft tofu and preserved eggs. Cut tofu into cubes, arrange on a plate, sprinkle chopped preserved egg on top, then add salt, soy sauce, and sesame oil to taste. Simple to prepare, refreshing in flavor.
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  Authentic Sour Cabbage Fish Coupon

  Authentic sour cabbage fish coupon features fresh carp, fermented cabbage, and spicy peppers, cooked in traditional Sichuan style for a tangy, spicy flavor.
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  Fuzhou-style Pan-fried Liver

  A traditional Fujian dish made with pork liver, onions, and green peppers, pan-fried to a tender and fragrant finish.
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  Lychee Pork

  Lychee meat is a Chinese dish made with pork tenderloin, cut into lychee-like pieces, marinated with starch and egg white, then deep-fried until crispy outside and tender inside. It's stir-fried with a sweet-and-sour sauce (made from ketchup, sugar, vinegar, and soy sauce) to coat evenly. The dish has a bright red color, crispy texture, and balanced sweet-and-sour flavor.
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  Crab Roe and Fish Egg Tofu

  A refined Chinese dish featuring tender tofu topped with savory crab roe and fish eggs, gently steamed or simmered for a rich, delicate flavor.
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  Chicken Soup with Sea Lettuce Sprouts

  A light soup made by quickly blanching fresh sea lettuce sprouts in chicken broth, resulting in a tender and flavorful dish.

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