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Wang Duo Yu · Sandpot Sichuan Cuisine (Chaoyang Store)

Sichuan cuisine · ⭐ 4.6

No. 166 Changle West Road, Yitian Holiday World Shopping Center, 5th Floor

Dishes

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  Wuchang Rice

  Wuchang rice, made from high-quality rice grown in the Wuchang region and finely processed. It has a glossy appearance, soft and sticky texture when cooked, and a rich aroma. To prepare, simply rinse the rice, add an appropriate amount of water, and cook until ready to enjoy.
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  Spicy Pepper and Pig Intestines

  尖椒肥肠 is a dish primarily made with pork intestines and green chili peppers. The preparation involves cutting the pork intestines into segments and slicing the green chilies into strips, then stir-frying them with seasonings such as minced garlic and ginger over high heat to perfectly blend the rich flavor of the pork intestines with the crisp freshness of the green chilies.
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  Spicy Sichuan Pickled Fish

  A classic Sichuan dish featuring fresh fish simmered with pickled vegetables and spicy seasoning, delivering a bold, tangy, and numbing flavor.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Fried Pork Rind with Shredded Cabbage

  Oil渣手撕包菜 is a home-style dish primarily made with cabbage and pork lard. The preparation involves tearing the cabbage into small pieces and stir-frying it with crispy fried pork lard, allowing the cabbage to fully absorb the rich aroma of the pork lard.
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  Stir-fried bok choy with pork cracklings

  Oil渣炒小白菜 is a home-style dish primarily made with oil渣 and baby bok choy. The preparation is simple: first, stir-fry the oil渣 until crispy and fragrant, then add washed baby bok choy and stir-fry together. Season to taste and serve.
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  Tomato Beef Stir-Fry with Eggs

  Tomato beef stir-fry with eggs is made with fresh tomatoes, beef slices, and eggs, quickly stir-fried together. The tomatoes provide a sweet and sour taste, the beef is tender and juicy, and the eggs add a rich, smooth texture, creating a flavorful home-style dish.
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  Stoneware Glass Noodles with Shrimp

  A dish made with fresh shrimp and glass noodles stir-fried in a hot stone pot, resulting in tender shrimp and flavorful noodles.
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  Chongqing Mao Xue Wang

  Ciqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
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  Sweet and Sour Crispy Chicken Strips

  Chicken strips marinated, deep-fried to crispy perfection, then coated in a tangy sweet and sour sauce.
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  Classic Fish-Flavored Shredded Pork

  A classic Sichuan dish made with shredded pork, mushrooms, carrots, and bell peppers stir-fried in a tangy, sweet, and spicy fish-flavored sauce.
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  Pro Spicy Mapo Tofu

  An upgraded version of the classic Sichuan dish, featuring tender tofu and minced beef stir-fried with fermented black beans, chili oil, and Sichuan peppercorns for a bold, spicy flavor.
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  Sweet Rice Cake

  A traditional sweet dessert made from glutinous rice flour, sugar, and water, steamed to a soft and sweet texture.

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