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Camellia Four Seasons (Wangxiangcheng Branch)

Sichuan cuisine · ⭐ 4.6

No. 55 Xiejiawan Zhengjie, Wancheng South Zone, Level L2, Units 5-6

Dishes

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  Yunnan Mushroom Braised Beef Tendon and Brisket

  A flavorful dish featuring wild mushrooms from Yunnan simmered with beef tendons and brisket, resulting in a rich, savory stew.
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  Five-Spice Smoked Fish

  Five-spice smoked fish is a Chinese dish made with grass carp or black carp. The fish is marinated with five-spice powder, cooking wine, and soy sauce, then deep-fried until crispy. It's simmered in a sweet-sour sauce of sugar, vinegar, and soy sauce to absorb rich flavors.
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  Stir-Fried Bullfrog with Sauce

  Stir-fried bullfrog is a dish featuring bullfrog as the main ingredient, typically cooked with garlic, ginger, chili, and other seasonings in a clay pot using soy sauce and cooking wine, then quickly stir-fried over high heat to create a unique aroma and crispy flavor.
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  Guangdong Black Char Siu

  A Cantonese-style pork dish marinated in soy sauce, sugar, and spices, then roasted to a glossy finish with a sweet-savory flavor.
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  Chicken and Matsutake Mushroom Soup

  Songrong Chicken Bean Flower is a soup featuring chicken and songrong mushroom. Chicken mince mixed with egg white forms delicate chicken bean flower, while sliced songrong mushrooms are stewed together to create a rich broth. Precise heat control ensures tender chicken bean flower and aromatic mushrooms.
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  Zhengyang Clay Pot Pork Intestines

  A dish featuring pork intestines slow-cooked in a clay pot with potatoes, tofu skin, and green peppers, resulting in a rich, aromatic flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Mung Bean Bird's Nest Cake

  A delicate dessert made from mung bean paste and bird's nest, steamed to a soft, sweet texture.
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  Crispy Five-Spice Pigeon

  Crispy Five-Spice Pigeon features tender young pigeon marinated in five-spice powder, air-dried, and deep-fried until golden and crunchy. The dish offers a savory, aromatic flavor with a satisfying texture.
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  Crispy Pig Trotter

  A Chinese dish made by boiling and frying pig trotters until the skin becomes crispy, with tender meat inside.
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  Snowflake Beef White Water Yang Mapo Tofu Rice

  This dish features snowflake beef, mapo tofu, and rice. The beef is sliced and stir-fried before being mixed with mapo tofu and combined with rice. It has a spicy and fragrant flavor with a rich texture.
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  Yellow Peach Foie Gras

  A creative dish combining fresh yellow peach and tender foie gras, gently cooked to create a rich, sweet-savory flavor profile.

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