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望蓉城·古法酸菜鱼(世欧广场店)

Sichuan cuisine · ⭐ 4.7

South Zone, Sh'ou Plaza, 4th Floor, Units 13–15, Changle Middle Road

Dishes

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  Indian Flatbread

  Indian flatbread made from flour, water, and a little oil, stretched and tossed into thin rounds then quickly baked in a hot oven. Key ingredients: flour, water, oil, salt. Hand-stretching creates a puffy, layered texture.
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  Chengdu Ice Jelly

  Chengdu ice jelly is a sweet dessert made primarily from pea starch or crystal powder. After boiling the powder with water and cooling, it forms transparent gel blocks, which are cut into strips or small pieces and mixed with brown sugar syrup, honey, fruit pieces, crushed peanuts, and sesame for a refreshing, smooth texture.
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  成都口水鸡

  成都口水鸡是一道以鸡腿肉或整鸡为主料，经煮熟后冷却切块的凉菜。配以花椒、辣椒油、蒜末、姜末、葱花、香菜等调料拌制而成，口感鲜嫩，味道浓郁。
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  Signature Sour Fish

  Signature sour cabbage fish is made with fresh grass carp as the main ingredient, combined with pickled sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. The fish slices are stewed together with the sour cabbage, resulting in tender fish meat and a rich, flavorful broth.
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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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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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  Chengdu Spicy Chicken Strips

  Rongcheng Bangbang Chicken is a cold dish made with chicken thigh meat. The cooked chicken is shredded and mixed with garlic, green onions, chili oil, Sichuan pepper powder, soy sauce, vinegar, and sesame oil. Some recipes add crushed peanuts or cilantro for extra texture and aroma.
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  Jumping Water Thousand-layer Tripe

  A Sichuan dish made with beef tripe, stir-fried with chili and Sichuan peppercorns for a spicy, numbing flavor.
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  Stir-Fried Bullfrog

  Stir-Fried Bullfrog is a dish primarily made with bullfrog meat. It uses fresh bullfrog leg meat, cut into small pieces, marinated, and then quickly stir-fried in hot oil. It is typically cooked with ingredients like green and red peppers, onions, ginger, and garlic, and seasoned with fermented bean paste, cooking wine, and light soy sauce. The dish features tender and firm meat with a bright red color, offering a rich, savory, and slightly spicy flavor.
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  Coconut Blue Ice Jelly

  A refreshing dessert made with coconut milk and blueberry puree, blended into a smooth, sweet jelly with a cool, silky texture.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.
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  Chicken Shredded Buckwheat Noodles

  A cold noodle dish made with buckwheat noodles, shredded chicken, and vegetables, dressed in a savory sauce.

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