Chuan Wang Cai Guan
Sichuan cuisine · ⭐ 3.7
No. 25 Zhongwu 3rd Road, Room 102
Dragon Mate tips
If you are traveling in China to visit Shenzhen, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 25 Zhongwu 3rd Road, Room 102. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Pork, Szechuan Beef with Sansho, Sichuan-style Twice-Cooked Pork.
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: Shenzhen
- Category: Sichuan cuisine
- Rating: 3.7
- Address: No. 25 Zhongwu 3rd Road, Room 102
- Popular dishes: Stir-Fried Pork, Szechuan Beef with Sansho, Sichuan-style Twice-Cooked Pork, Fujia White Raw Beer, Pork Rib and Lotus Root Soup
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Dishes
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Szechuan Beef with SanshoA Sichuan-style dish featuring tender beef stir-fried with sansho pepper, delivering a spicy and numbing flavor.
Sichuan-style Twice-Cooked PorkChuan-style stir-fried pork belly is made with pork belly as the main ingredient. The meat is first boiled, sliced, and then stir-fried together with配料 such as doubanjiang (fermented broad bean paste), garlic chives, and green peppers. During preparation, the pork belly's fat must be sautéed out until the slices curl slightly and develop a subtle charred aroma, then seasonings are added and the dish is stir-fried evenly.
Fujia White Raw BeerA fresh, unfiltered raw beer made from premium malt and hops, retaining natural yeast and flavor for a crisp, slightly sweet taste with hints of fruit and grain.
Pork Rib and Lotus Root SoupA nourishing soup made by slow-cooking pork ribs and lotus root, resulting in a rich and savory flavor.
Blood Duck Chicken PotA spicy Sichuan-style stew made with chicken and duck blood, simmered with chili, Sichuan peppercorns, and fermented bean paste.
青椒炒蛋饭青椒炒蛋饭是一道以鸡蛋和青椒为主要食材的家常炒饭。先将鸡蛋打散炒熟备用，再将青椒切丁炒软，随后加入米饭翻炒均匀，最后混合炒好的鸡蛋，调味后即可食用。
Fried Pork with Tofu Skin RiceXianggan Hui Guo Rou Fan features pork belly and dried tofu, stir-fried with fermented bean paste, garlic, and green pepper, then mixed with rice.
Spicy Pig Intestine and Frog Stew (No Rice)A spicy stew made with pork intestines and frogs, seasoned with chili and Sichuan pepper, served without rice.