Chuanwei Xiang Sichuan Water Boiled Fish (Hongqi Tai Branch)
Sichuan cuisine · ⭐ 3.9
No. 12 Entrance, No. 138 Guangye West Road
Dragon Mate tips
If you are traveling in China to visit Shenyang, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 12 Entrance, No. 138 Guangye West Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan North Cold Jelly Noodles, Maoxuewang, Stir-Fried Bamboo Shoots.
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: Shenyang
- Category: Sichuan cuisine
- Rating: 3.9
- Address: No. 12 Entrance, No. 138 Guangye West Road
- Popular dishes: Sichuan North Cold Jelly Noodles, Maoxuewang, Stir-Fried Bamboo Shoots, 炝拌干豆腐, Stir-fried Bok Choy
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Dishes
Sichuan North Cold Jelly NoodlesChuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Stir-Fried Bamboo ShootsA simple and healthy dish made by stir-frying fresh bamboo shoots with minimal seasoning, resulting in a crisp and refreshing taste.
炝拌干豆腐炝拌干豆腐是一道以干豆腐为主料，配以葱、姜、蒜、香菜等辅料，用热油泼洒调味后拌制而成的凉菜。干豆腐切丝或切片后焯水，捞出沥干，加入调料拌匀即可。
Stir-fried Bok ChoyA Sichuan-style stir-fried dish made with bok choy, garlic, and chili for a fresh, savory flavor.
Braised Pepper with Tiger SkinHǔpí Jiānjiāo is a dish primarily made with尖椒 (long peppers), which are pan-fried to create a crispy, tiger-striped texture on the surface. To prepare, remove the stems from the peppers, wash them clean, dry thoroughly, then stir-fry in a pan until the skin bubbles and turns golden. Finally, add seasonings and stir well.
Spicy Pork DicedSpicy diced pork is a dish made with pork cubes stir-fried with dried chilies and seasonings like green onions, ginger, and garlic. The marinated pork cubes are cooked with chili segments to create tender meat with rich spicy aroma.
Fish-flavored Shrimp PattiesA dish made of shrimp paste and seasonings, pan-fried into patties and served with a tangy fish-flavored sauce.
Spicy Beef JerkySpicy beef jerky is primarily made from beef shank, processed through marinating, braising, slicing, and then baking or sun-drying. Seasonings such as chili peppers, Sichuan peppercorns, soy sauce, cooking wine, ginger slices, and green onions give the beef jerky its rich spicy and numbing flavor.
Spicy Duck HeadsSpicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.
Spicy Lobster TailsSpicy lobster tails is a dish made primarily from lobster tails, enhanced with various spices and chili peppers. After cooking, the lobster tails absorb the essence of the spicy and numbing broth, turning a tempting red color. The dish is flavorful, spicy, and aromatic, with a rich sauce, making it a popular choice for summer gatherings.