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Shudu Feng Sichuan Cuisine · Boiled Live Fish (Wangxianghui Store)

Sichuan cuisine · ⭐ 4.5

L608, Binhu MixC, No. 1688 Taihu West Avenue

Dishes

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  30-Second Stir-Fried Fresh Beef

  This dish features fresh beef, typically using tenderloin or shoulder cut, sliced thinly or into strips. It is cooked over high heat in a very hot wok and stir-fried rapidly for about 30 seconds to seal in the juices and maintain tenderness. It is often stir-fried with a small amount of garlic slices, ginger shreds, and green/red pepper strips. The beef is simply marinated and seasoned with light soy sauce, cooking wine, and a little starch. The finished dish has bright red beef with a smooth, tender texture, highlighting the original flavor of the ingredients and the wok's aroma.
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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
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  Spicy Pot-Braised Cabbage

  Dry-braised cabbage is a Chinese dish featuring cabbage as the main ingredient, typically cooked with pork belly, garlic, ginger, and chili. The cabbage is cut into pieces, pork belly sliced, then stir-fried until the pork releases oil. Garlic, ginger, and chili are added for aroma, followed by cabbage until just cooked through, then seasoned.
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  Pounded Chili Eggplant with Preserved Egg

  This is a cold dish primarily made with eggplant, green or chili peppers, and preserved eggs (century eggs). The eggplant is first steamed or roasted until tender. The peppers are dry-fried or roasted until slightly charred. Both are then pounded together in a mortar (“lei”) to blend their flavors. The preserved eggs are shelled, chopped or mashed, and mixed with the pounded eggplant and peppers. Seasonings like minced garlic, soy sauce, vinegar, and sesame oil are added and tossed. The dish has a soft texture with the aroma of roasted peppers and the distinct flavor of preserved eggs.
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  Spicy麻 Frog with Pepper

  Spicy麻牛蛙 features frog legs as the main ingredient, combined with green and red peppers, Sichuan peppercorns, ginger, and garlic, cooked by frying or quick stir-frying. The tender frog meat blends with the spicy麻 flavor to create a unique taste.
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  水煮活鱼

  水煮活鱼是一道以鲜活鱼类为主料，配以豆芽、白菜等蔬菜，用油炸过的辣椒和花椒炒香后加水煮制而成的菜肴。鱼片在热油中快速烫熟，再与调料混合，最后撒上葱姜蒜末和香菜点缀。
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  Peking Duck

  Peking duck is a dish based on Peking roast duck, using tender Beijing duck as the main ingredient. The duck is marinated and roasted in a挂炉 to achieve crispy skin and tender meat. Sliced thin, it's typically served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks.
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  Sweet Skin Duck

  Sweet-skinned duck is made primarily from duck, which is marinated, air-dried, and then fried or roasted. The duck skin has a reddish-brown color and is coated with a syrup to form a sweet crust, while the inner meat remains tender and flavorful.
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  Passion Fruit Chicken Feet

  Chicken feet marinated with passion fruit, offering a tangy and refreshing taste.
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  Roman Boiled Lettuce

  A dish featuring fresh lettuce blanched and served with a light sauce, highlighting the natural flavor of the greens.
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  Old Mother's Pig Trotter Soup

  Mother's Pig Trotter Soup primarily uses pig trotters and yellow beans as main ingredients, supplemented with seasonings such as ginger slices and green onion segments. After blanching, the pig trotters are cooked together with yellow beans in a pot with water, simmered slowly until tender, resulting in a rich broth and gelatin-rich pig trotters.
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  Eggplant and Green Beans

  Eggplant and green beans is a home-style dish primarily made with eggplant and green beans. The ingredients are typically cut into segments, stir-fried, and seasoned with appropriate condiments to allow the flavors to blend harmoniously, resulting in a unique taste.
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  Garlic Shrimp with Vermicelli

  A Chinese dish made with fresh shrimp and vermicelli, stir-fried with garlic. The shrimp is tender and the noodles absorb the savory garlic flavor.
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  Stir-fried Pork with Long Green Chili

  Sichuan pepper stir-fried with pork is a home-style dish primarily made with Sichuan peppers and pork. The preparation is simple: first, slice the pork and marinate it; cut the Sichuan peppers into segments. Then, heat oil in a wok, sauté minced garlic until fragrant, add the marinated pork and stir-fry until it changes color, followed by adding the Sichuan pepper segments and stir-frying until cooked through. Finally, season to taste and serve.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Intangible Cultural Heritage Old Jar Pickled Chili Bullfrog

  Fresh bullfrog is marinated and fermented with traditional old jar pickled chili, ginger, garlic, and other ingredients. The texture is tender and crisp, with a spicy-sour flavor profile, unique in taste and characteristic of Sichuan cuisine.
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  Chicken Soup Dumplings

  Chicken soup dumplings feature a chicken broth base with handmade wontons. Main ingredients include chicken breast, pork mince, egg, flour, and chicken stock. Wonton wrappers are made from flour and water, filled with a mix of chicken and pork seasoned to taste. The broth is slowly simmered for hours using a mature hen, enhanced with ginger and scallions. The final dish has a clear broth and tender, chewy dumplings.

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