Close

Weiyuan Shuxiangfang · Sichuan Delicacies (Tongde Plaza Store)

Sichuan cuisine · ⭐ 4.3

No. 94, Yihua Road, Lianmeng Subdistrict, at the intersection of Wanhua Road and Jinjiang Road (next to Venice Water World)

Dishes

• 

  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
• 

  Spicy Chicken Strips

  Bāngbāng chicken is a cold dish made with chicken, typically using boiled breast or thigh meat sliced thin and arranged on a plate, then drizzled with a sauce of chili oil, Sichuan pepper powder, soy sauce, garlic, green onions, and cilantro. The meat is pounded with a wooden stick or rolling pin to make it tender and flavorful.
• 

  Jiangnan Braised Pork

  Jiangnan braised pork uses pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, ginger slices, and star anise until tender and glossy.
• 

  Boiling Fish

  A dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
• 

  Spicy Beef with Sauce

  A spicy Sichuan-style dish featuring tender beef slices stir-fried with chili, garlic, and ginger for a bold, numbing flavor.
• 

  Corn Tortilla

  Corn tortillas are primarily made by mixing cornmeal with water, adding a适量 of salt for seasoning, then kneading into a dough and rolling it into thin, round pancakes. These are cooked on a flat pan until both sides turn golden brown. They can be eaten as is or paired with other ingredients.
• 

  Meizhou Suancai Fish

  Fresh fish slices are simmered with Sichuan-style pickled mustard greens, bean sprouts, and fermented chili peppers in a rich broth. Tender fish, tangy and spicy flavor, with a savory, aromatic soup characteristic of Sichuan cuisine.
• 

  Stone Pot Cong Fish

  A dish featuring fresh cong fish cooked in a stone pot with vegetables, resulting in tender fish and rich broth.
• 

  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.
• 

  Boneless Chicken Feet

  Spicy chicken feet is a dish made from chicken claws, boiled and de-boned, then marinated or cooked with seasonings. Ginger, scallions, and garlic are commonly added, with some recipes including chili peppers and Sichuan peppercorns.
• 

  Tofu Soup with Baby Bok Choy

  Braised baby bok choy in soybean or mung bean soup, cooked until tender without excessive seasoning to preserve the natural flavor.
• 

  Steamed Sturgeon with Fermented Black Bean Sauce

  A dish of fresh sturgeon steamed with fermented black bean sauce, featuring tender fish and rich savory flavor.
• 

  Spicy Frog Delight

  A spicy Sichuan dish made with fresh frog meat, stir-fried with vegetables and chili peppers for a bold, numbing flavor.

Reviews