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Wu Chu Cuisine · Sichuan-Guangdong Fusion

Sichuan cuisine · ⭐ 3.7

Annex No. 11, No. 1 Huiquan Lu

Dishes

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  Black Truffle Braised Sea Cucumber with Green Onion

  Black Truffle Braised Sea Cucumber with Green Onion is a refined dish made with sea cucumber, green onion, and black truffle. It is mainly cooked by stewing to highlight the freshness and aroma of the ingredients.
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  Creative Dry-Braised Deep-Sea Abalone

  Fresh deep-sea abalone is slow-braised in a special sauce, resulting in tender meat and rich flavor, blending traditional dry-braising techniques with modern creativity.
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  Ancient Method Braised Softshell Turtle

  Ancient method braised softshell turtle is made with fresh softshell turtle and a variety of spices and seasonings, cooked using traditional methods. The meat is tender and the flavor is rich.
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  Sichuan-Style Crisp Yellow Tripe

  A spicy and crunchy dish made from beef tripe, stir-fried with chili and Sichuan peppercorns, typical of Sichuan cuisine.
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  Signature Sichuan Pepper Juice-Explosive Pigeon

  Signature Sichuan Pepper Juice-Explosive Pigeon is a Chinese dish made with young pigeon, seasoned with Sichuan pepper and chili, and cooked by frying and stir-frying. The meat is tender and juicy with a rich spicy flavor.
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  New-style Yellow Braised Camel Shank

  New-style yellow braised camel shank uses high-quality camel shank, cooked slowly with spices and sauce, resulting in a tender texture and unique flavor.
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  Songrong Zhuxun Mushroom Soup

  A nourishing soup made with fresh Songrong mushrooms and bamboo fungus, simmered in broth for a rich, savory flavor.
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  Braised Scallop and Vermicelli

  A Cantonese dish featuring scallops and vermicelli noodles, gently stir-fried with light seasoning for a delicate, savory flavor.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Delicious Happy Tofu

  A savory dish made with soft tofu, shrimp, ham, and peas, stir-fried to perfection and served with a light sauce for a rich, satisfying flavor.
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  Shanghai-style Braised Pork Belly

  Old Shanghai braised pork belly is primarily made with fatty pork belly. After blanching to remove odor, it is simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices to achieve tender meat and a bright red color.
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  Lao Yuan Ba Ba Chicken

  Lao Yuan Ba Ba Chicken is a Sichuan dish made with chicken and spices such as chili peppers and Sichuan peppercorns, cooked by stir-frying or stewing. It has a fresh, spicy and numbing flavor with strong local characteristics.
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  Spicy Sizzling Pigeon with Peppercorns

  A spicy dish featuring tender pigeon meat marinated in Sichuan peppercorns, delivering a numbing and fiery flavor with juicy texture.
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  Gold-Level Spicy Jump

  Gold-Level Spicy Jump is a Sichuan dish made with chicken thighs and spices such as chili peppers and Sichuan peppercorns. The chicken is tender, with a spicy and fragrant flavor, and has a strong spicy taste.
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  Golden Spicy Jump

  A fiery Sichuan dish made with tender pork belly stir-fried with chili and Sichuan peppercorns, delivering a bold spicy kick.
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  Cilantro Beef Salad

  Cilantro beef salad is a cold dish made with cooked beef and fresh cilantro. Thinly sliced or diced beef is mixed with washed and drained cilantro, then seasoned with soy sauce, vinegar, garlic, chili oil, and more. Simple to prepare, it emphasizes freshness and balanced flavor.

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