Close

Sufangzhu Three Dishes · Jianghu Sichuan Cuisine (Gaoxin Branch)

Sichuan cuisine · ⭐ 4.2

No. 300 Guandong 1st Street, Zhonghe

Dishes

• 

  Thirteen-Second Liver Sauté

  A Sichuan dish featuring quick-fried pig liver with vegetables, known for its tender texture and savory-spicy flavor.
• 

  Big Knife Pork Meat

  Da Dao Bai Rou is a cold dish made primarily from fresh pork belly. The pork is boiled until tender, sliced thinly, arranged on a plate, and then drizzled with a specially prepared sauce. The cooking process emphasizes precise temperature control to ensure the meat remains tender and not greasy.
• 

  Steamed Vermicelli Shrimp with Baby Bok Choy

  Steamed Vermicelli Shrimp with Baby Bok Choy is a Chinese dish made with baby bok choy, vermicelli, and fresh shrimp. The vermicelli is placed on the baby bok choy, and fresh shrimp are added before steaming. It has a tender texture and a light flavor.
• 

  Sichuan Frog with Young Ginger

  A spicy Sichuan dish featuring frog meat stir-fried with young ginger, garlic, and chili for a bold, aromatic flavor.
• 

  Vegetarian Trio

  A dish featuring three fresh vegetables, typically tofu skin, wood ear mushrooms, and carrots, stir-fried quickly for a crisp and light flavor.
• 

  Signature Vegetarian Trio

  Signature Vegetarian Trio is a vegetarian dish featuring three seasonal vegetables as its main ingredients, commonly including carrots, green peppers, and wood ear mushrooms. After blanching or quick stir-frying, the vegetables retain their crisp and tender texture.
• 

  Spicy Chicken of the Jianghu

  Hot and Spicy Chicken is a dish made primarily with chicken, seasoned with various spices and chili peppers. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings, resulting in a bright red color, tender texture, and rich, spicy-savory flavor.
• 

  Spicy Chili Egg with Soft Yolk

  Stir-fried spicy egg with soft yolk and roasted green peppers, a dish featuring soft-yolk duck eggs and roasted green peppers. The peppers are charred, peeled, and sliced, then mixed or lightly stir-fried with the eggs to infuse the pepper aroma into the eggs for a rich, layered taste.
• 

  Spicy Hot Pot Platter

  Hot boiled mixed platter features various ingredients like tofu skin, eggs, bean curd, luncheon meat, seaweed knots, chicken wings, and pig trotters, all simmered slowly in a specially prepared spice-infused broth.
• 

  Crazy Marijuana Fish

  Made with catfish as the main ingredient, seasoned with scallions, ginger, garlic, chili, and other spices, then marinated and pan-fried or braised. The fish meat is tender with rich flavors.
• 

  Imperial Peking Duck

  Premium Peking duck made from high-quality Beijing ducks, marinated and roasted in a hanging oven. Crispy skin, tender meat, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
• 

  Fava Bean Soup with Pea Shoots

  Pea shoot soup is a dish made primarily with pea shoots and cooked in bean broth. Pea shoots are fresh, tender leaves, and the bean broth is typically prepared from yellow or green beans, resulting in a light and refreshing texture. To prepare, blanch the pea shoots briefly and then heat them together with the bean broth to preserve their fresh, delicate flavor.

Reviews