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Sobangzhu Three Dishes · Jianghu Sichuan Cuisine (Xindu Banzhuyuan Branch)

Sichuan cuisine · ⭐ 4.3

Yuan Shang Wan · Ying Jiang Nan (south of Yi Yuan Road), Yi Yuan Road, Xindu District

Dishes

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  Three-Flavor Snakehead Fish

  Three-flavor snakehead fish features snakehead fish as the main ingredient, paired with green pepper, red pepper, and onion, stir-fried to perfection. The fish is marinated, pan-fried until golden, then stir-fried with vegetables to absorb their aroma and seasoning.
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  Stir-fried Liver with Vegetables

  A classic Chinese dish made by stir-frying pork liver with vegetables like bell peppers and onions, seasoned with soy sauce and other spices for a savory flavor.
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  Tofu Silk Salad

  A refreshing dish made by mixing shredded tofu with vegetables and seasonings, offering a delicate texture and savory flavor.
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  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.
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  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.
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  Stir-Fried Pork with Spicy Sauce

  Stir-fried pork belly with peppers is a home-style dish using pork belly as the main ingredient, typically stir-fried with green and red peppers. The pork is sliced or shredded, first pan-fried to release oil, then quickly cooked with chili and vegetables, and finally seasoned.
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  Spicy Chicken with Intestines

  Main ingredients are pork intestines and chicken. Pork intestines are cleaned, boiled, and sliced; chicken is marinated and fried until golden, then stir-fried with dried chili and Sichuan peppercorns to absorb spicy aroma while keeping the intestines soft and tender.
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  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.
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  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.
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  Fresh Pepper and Emerald Green Stuffed Crustacean

  Fresh Pepper and Emerald Green Stuffed Crustacean is a dish mainly made with fresh peppers and emerald-colored ingredients, using steaming as the main cooking method. The dish has bright colors and rich texture.
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  Spicy Chili Cold Tofu Noodles

  Spicy chili cold tofu is a cold dish made primarily with cold tofu, combined with fresh small red chilies, garlic, scallions, and other seasonings. The cold tofu is made from mung bean starch or pea starch, cooled, then cut into strips or cubes and mixed with a prepared sauce. Main ingredients include cold tofu, small red chilies, garlic, scallions, and seasonings.
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  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.
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  Bean Soup

  A soup made from beans, typically boiled and seasoned with salt, known for its smooth texture and nutritional value.
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  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.

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