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Shi Wu Hao Kitchen (San Yuan Qiao Branch)

Sichuan cuisine · ⭐ 4.2

No. 15, Qisheng Road (inside Beijing Chongqing Restaurant Courtyard)

Dishes

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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls is a dish made primarily with large shrimp, paired with green onions, ginger, garlic, and dried chilies, carefully prepared through a meticulous cooking process. The shrimp are deveined with tails intact, coated in starch, then deep-fried until golden and crispy. They are then quickly stir-fried with a specially crafted Kung Pao sauce, resulting in a bright red color and a spherical shape that is visually appealing.
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  Dry-burned Yellow Croaker

  Dry-burned large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then dry-burned with seasonings such as scallions, ginger, and garlic. The fish meat is tender, the sauce rich and flavorful, and it presents a golden, appetizing color.
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  Edamame with Wheat Gluten Noodles

  Tofu skin and edamame stir-fry is a dish featuring tofu skin and edamame. After blanching the tofu skin, it's stir-fried with boiled edamame and seasonings like soy sauce, salt, and sugar until well blended and slightly thickened.
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  Spicy Hunan-style Chicken Offal

  Xiang-style chicken offal dish made with chicken hearts, livers, and gizzards, stir-fried with chili, garlic, ginger, and scallions for a rich flavor.
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  Panzhong Shrimp

  Pengpeng shrimp is a dish made primarily with fresh shrimp, cooked with various spices and seasonings. The shrimp meat is tender and absorbs the flavors of the seasonings thoroughly after cooking, presenting a rich and layered taste.
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  Braised Tofu Noodles in Clay Pot

  Potato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.
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  Sweet and Sour Pork Slices

  Sweet and sour pork slices is a Chinese dish made primarily from pork tenderloin. The meat is sliced, marinated, then fried or stir-fried until golden. A sweet and sour sauce (made from sugar, vinegar, soy sauce, starch, and water) is added and tossed to coat the meat evenly. The finished dish has a bright red color and tender texture.
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  Stir-fried Pork with Long Green Chili

  Sichuan pepper stir-fried with pork is a home-style dish primarily made with Sichuan peppers and pork. The preparation is simple: first, slice the pork and marinate it; cut the Sichuan peppers into segments. Then, heat oil in a wok, sauté minced garlic until fragrant, add the marinated pork and stir-fry until it changes color, followed by adding the Sichuan pepper segments and stir-frying until cooked through. Finally, season to taste and serve.
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  Sauce-Braised Pork Cubes

  Sweet and sour pork is a dish made primarily from diced pork, stir-fried with various sauces. The pork cubes are carefully cut and mixed with a specially prepared sauce, then quickly stir-fried to achieve an appealing color and rich aroma.
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  Flavorful Crispy Lamb Ribs

  Flavorful crispy lamb chops made with tender lamb ribs marinated and coated in special seasoning, then fried until golden and crunchy. The meat stays juicy while the crust delivers rich flavor.
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  Shiwu Hao Stir-Fried Chicken

  Shi Wu Hao Stir-Fried Chicken is a stir-fried dish primarily made with chicken, usually using thigh meat or whole chicken cut into pieces, combined with green peppers, onions, garlic, and ginger, then stir-fried in oil. Seasoned with soy sauce, cooking wine, and salt to make the chicken flavorful and tender.
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  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.

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