Shang Shu Yuan · New Style Sichuan Cuisine (Fangcao Branch)
Sichuan cuisine · ⭐ 4.4
No. 36, Fangcao West 2nd Street
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 36, Fangcao West 2nd Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kung Pao Shrimp Balls, Kung Pao Chicken, Sichuan-style Pickled Radish.
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: Chengdu
- Category: Sichuan cuisine
- Rating: 4.4
- Address: No. 36, Fangcao West 2nd Street
- Popular dishes: Kung Pao Shrimp Balls, Kung Pao Chicken, Sichuan-style Pickled Radish, Spicy Chicken Salad, Stir-Fried Stringless Beans
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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.
Sichuan-style Pickled RadishA spicy and tangy dish made by pickling radish with Sichuan-style seasonings like fermented bean paste, garlic, and chili.
Spicy Chicken SaladA spicy chicken salad made with tender chicken, cucumber, and herbs, tossed in a flavorful dressing.
Stir-Fried Stringless BeansA Hunan-style dish made by stir-frying tender stringless beans with garlic and chili, resulting in a fresh and slightly spicy flavor.
Roast SquabRoast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
Crispy Shao Crystal NoodlesA refreshing dish made with transparent rice noodles stir-fried with腊肠 and vegetables, offering a crisp texture and savory flavor.
Green Bean and Pig Intestine StewA savory stew made with pork intestines and green beans, slowly cooked until tender and flavorful.
Braised Pork Belly with AbaloneAbalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.
Braised Beef with Fresh Bamboo ShootsA Chinese dish made by slow-cooking fresh bamboo shoots and beef together, resulting in tender meat and crisp shoots in a rich sauce.