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Su Xiaoxiao's Delicate Sichuan Cuisine - Spicy Fish in Water (Wushang Mengshidai Branch)

Sichuan cuisine · ⭐ 3.7

No. 598 Wuluo Road, Wuhan Department Store Mengshidai Plaza, Zone A, 6th Floor, Unit A-637

Dishes

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  Double Pepper Boiled Carp

  Fresh carp is cooked with green and red pepper slices in boiling water, resulting in a tender, spicy, and aromatic dish.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Sichuan-style Boiled Beef Slices

  A Sichuan dish featuring tender beef slices cooked in a spicy, numbing broth with vegetables and chili oil.
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  Kung Pao Chicken

  A classic Sichuan dish made with chicken, peanuts, and spicy peppers, offering a savory-sweet flavor profile.
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  Sour Cabbage Fish

  A spicy and sour fish dish made with fresh carp, fermented cabbage, and aromatic spices. Known for its tender fish and tangy broth.
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  手熬酸梅汁

  手熬酸梅汁以乌梅、山楂、甘草为主要食材，加入冰糖和水，经慢火熬煮提取风味，最后过滤去渣制成。制作过程中不添加人工色素和防腐剂，保留天然果香与酸味。
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  New-style Spicy Chicken

  New-style辣子鸡 uses chicken thigh meat, marinated and deep-fried until crispy outside and tender inside, then stir-fried with dried chilies, Sichuan peppercorns, and aromatics like ginger, garlic, and scallions for a bold spicy flavor.
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  Pickled Pepper and Perilla Frog

  A Sichuan dish featuring tender frog legs stir-fried with pickled chili peppers and perilla leaves, delivering a spicy and aromatic flavor.
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  Burned Pepper and Eggplant Mash

  A Sichuan-style dish made by mashing steamed eggplant with diced century eggs and roasted green peppers, offering a savory and smooth texture.
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  Juicy Glutinous Rice Cake

  Stuffed glutinous rice balls are a traditional dessert made from soaked and steamed glutinous rice, mashed into a paste and shaped into small round cakes. The filling, often red bean paste or black sesame paste, becomes liquid when heated, creating a burst effect.
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  Spicy Intestine and Green Pepper Chicken

  A spicy Sichuan dish made with pork intestines, green peppers, and chicken, stir-fried with aromatic spices for a bold, savory flavor.
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  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
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  Garlic Dancing Shrimp

  A dish of fresh shrimp stir-fried with abundant garlic, resulting in tender, flavorful shrimp with a rich garlic aroma.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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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.
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  Fresh and Fragrant Spicy Chicken

  Fresh and fragrant spicy chicken made with tender chicken marinated in Sichuan pepper, chili, and aromatic spices, then steamed to perfection.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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