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Chuan Yu Bamboo Garden · Sichuan Cuisine Wine Bar · Bistro (Fushan Road Store)

Sichuan cuisine · ⭐ 4.6

No. 1126, Shangcheng Road

Dishes

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  Ten-Second Spicy Pork Liver

  A quick stir-fry dish featuring tender pork liver and vegetables, seasoned with soy sauce and spices for a savory, slightly spicy flavor.
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  Sichuan Twice-Cooked Pork

  Sichuan twice-cooked pork uses pork belly as the main ingredient, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. Sear the meat slices in a little oil until slightly curled, add seasonings, and stir well for full flavor absorption.
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  Chongqing-style Spicy Chicken

  Mountain City Spicy Chicken is a cold dish made with chicken thighs or whole chicken. After boiling, the meat is shredded and mixed with garlic, ginger, scallions, chili oil, Sichuan pepper powder, soy sauce, vinegar, sugar, and sesame oil. The finished dish has a bright red color, tender texture, and rich spicy flavor.
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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Lemon Shredded Chicken

  Lemon shredded chicken is a dish made primarily with chicken breast, supplemented with ingredients such as lemon and cilantro. The preparation involves boiling the chicken breast until cooked, then tearing it into strands, and finally mixing it with lemon juice, seasonings, and cilantro.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Chongqing Mao Xue Wang

  Ciqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
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  Sour Soup with Snowflake Beef

  A spicy and sour soup made with tender snowflake beef slices, served in a flavorful broth of fermented vegetables and chili.
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  Chongqing Grilled Fish

  Chongqing grilled fish features fresh fish with vegetables like bean sprouts, potatoes, lotus root, and rice noodles. The fish is pan-fried until slightly crispy, then simmered in a secret sauce with chili and Sichuan peppercorns, finished with green onions and cilantro.
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  Chen's Mapo Tofu

  Chen's Mapo Tofu is a Sichuan dish made with soft tofu, minced beef or pork, doubanjiang, Sichuan peppercorns, and chili powder. Tofu is blanched, then stewed with seasoned meat and spices, finished with green onions and ground Sichuan pepper for rich flavor.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

Reviews

• rainbow_echidna
  Found a quiet little spot to take a break and tried the stir-fried pork intestines and the cold tossed gong cai. Both were super tasty — nicely spicy and really hit the spot. The intestines were cleaned really well and had a great chewy bite to them, and the gong cai was super crunchy with just the right amount of tang and heat. The place itself is pretty spacious with soft lighting, so it felt really comfortable just sitting there eating. Service was attentive too, no rushing us even when we took our time. Finished off with a bowl of ice jelly — cold and refreshing, totally cut through all the oil. Honestly a really solid find.