Bai Nian Shen Chu · Authentic Sichuan Cuisine (Wanke Fifth City Store)
Sichuan cuisine · ⭐ 4.6
Guanzhuang Road, Vanke Fifth City
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 Guanzhuang Road, Vanke Fifth City. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Twice-Cooked Pork, Yanbian Beef, Chef's Signature Sea Bass.
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: 4.6
- Address: Guanzhuang Road, Vanke Fifth City
- Popular dishes: Twice-Cooked Pork, Yanbian Beef, Chef's Signature Sea Bass, Braised Pork Rib with Lotus Root in Clay Pot, Braised Spare Ribs with Lotus Root
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Dishes
Twice-Cooked PorkA classic Sichuan dish made by stir-frying boiled pork slices with green peppers and scallions, seasoned with fermented broad bean paste and chili.
Yanbian BeefA Sichuan dish made with beef brisket, marinated and braised until tender, then sliced and served with a savory, slightly spicy flavor.
Chef's Signature Sea BassFresh sea bass steamed with ginger, scallions, and garlic, finished with a savory sauce for a delicate flavor.
Braised Pork Rib with Lotus Root in Clay PotA traditional Chinese dish featuring pork ribs and lotus root simmered slowly in a clay pot, resulting in tender meat and soft, flavorful vegetables.
Braised Spare Ribs with Lotus RootLotus root stewed with pork ribs is a slow-cooked dish using pork ribs and lotus root as main ingredients. After blanching the ribs, they are simmered together with peeled and cubed lotus root in water, ginger slices, and seasonings until the ribs are tender and the lotus root absorbs the flavors.
Garlic Butter ShrimpGarlic butter shrimp is a dish made with fresh large shrimp. The shrimp are deveined and split open along the back while keeping the tails intact. They are marinated with garlic, salt, and cooking wine, then cooked by stir-frying or steaming.
Garlic Butter Butterfly Shrimp with VermicelliFresh butterfly shrimp steamed with garlic butter and vermicelli noodles, creating a savory and aromatic dish.
Pot-edge CakeA thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
Green Pepper RabbitA spicy Sichuan dish featuring tender rabbit meat stir-fried with green peppers, garlic, and ginger, delivering a bold, numbingly hot flavor.
Mapo TofuMapo 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.