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Sanchuanli · Sichuan Restaurant (Taikoo Li Chunxi Branch)

Sichuan cuisine · ⭐ 4.5

No. 60, Dong'an South Road

Dishes

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  Three Rivers Vegetarian Delight

  A flavorful Sichuan-style vegetarian dish made with fresh seasonal vegetables, lightly stir-fried or blanched and seasoned with spicy-savory sauce.
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  San Chuan Li Pot Meat

  A Sichuan dish featuring pork belly slow-cooked in a clay pot with special seasonings, resulting in tender, flavorful meat.
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  Three Pepper Live-Boiled Bighead Carp

  Fresh bighead carp is cooked with three types of peppers—green, red, and chili—using a live-boiling method to create a flavorful, spicy dish.
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  Three Pepper Live-Steamed Sea Bass

  Fresh sea bass steamed with three types of peppers—green, red, and chili—served with a savory sauce for a spicy yet delicate flavor.
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  Inherited Spicy Pork Sauté

  A classic Sichuan dish featuring braised pork belly stir-fried with vegetables and spicy sauce, embodying authentic flavors.
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  Double Flavor Crispy Tofu

  A dish featuring crispy fried tofu served with two distinct sauces, offering a rich and satisfying flavor experience.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Chinese Yam Ice Cream

  Chinese yam ice cream is made from fresh yam, blended with cream and sugar, then frozen for a smooth, sweet treat with a subtle earthy flavor.
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  Stir-Fried Eggplant with Burnt Chili and Century Egg

  A spicy Sichuan-style dish featuring tender eggplant, century egg, and charred green peppers, offering a rich, savory flavor.
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  Classic Maoxuewang

  Classic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
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  Sichuan Husband and Wife Beef Tripe Salad

  A classic Sichuan dish made with beef offal and beef, tossed in a spicy chili oil dressing with garlic and Sichuan peppercorns for a bold, numbing flavor.
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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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  Wild Vegetable Glutinous Rice Dumplings

  Wild vegetable glutinous rice cakes are a traditional snack made primarily from fresh wild vegetables and glutinous rice. The preparation involves steaming the glutinous rice until cooked, then mashing it into a paste, mixing it with finely chopped wild vegetables, and shaping it into small round cakes. Finally, the wild vegetable glutinous rice cakes are pan-fried until golden brown on both sides.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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