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Chongqing Wujiang Huoyu Sichuan-Hunan New Concept (Qianhai Store)

Sichuan cuisine · ⭐ 3.8

Room 0101-22, Building B, Liwan International Apartment, Qianhai Road

Dishes

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  Wujiang Live Fish

  Fresh fish from the Wujiang River, stir-fried with spicy and numbing Sichuan flavors, served with bean sprouts, chili, and Sichuan peppercorns.
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  Sichuan Twice-Cooked Pork

  Sichuan twice-cooked pork uses pork belly as the main ingredient, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. Sear the meat slices in a little oil until slightly curled, add seasonings, and stir well for full flavor absorption.
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  Stir-fried Scallops with Ginger and Green Onion

  A dish of fresh clams stir-fried with ginger and green onions, known for its savory and aromatic flavor.
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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
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  Spicy Fish Roe and Swim Bladder Stir-fry

  A dish featuring fish roe and fish bladder as main ingredients, stir-fried quickly with green pepper, red pepper, and onion. The ingredients absorb the seasoning thoroughly during high-heat cooking.
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  Signature Roasted Jiangtu

  Fresh Jiangtu fish marinated and grilled over charcoal, with crispy skin and tender, flavorful meat, served with a secret sauce.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Special Chicken Offal

  A dish made with chicken offal (heart, liver, gizzard) stir-fried with chili and aromatics, offering a spicy and savory flavor.
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  Old Chengdu Stone Pot Live Fish

  Fresh live fish cooked in a hot stone pot with vegetables, delivering a spicy and aromatic flavor typical of Sichuan cuisine.
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  Mustard Okra

  A refreshing cold dish made with blanched okra dressed in a mustard-based sauce, offering a crisp texture and mild spicy flavor.
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  Bitter Melon with Eggs

  Bitter melon stir-fried with eggs is a Chinese home-style dish. Slice the bitter melon, blanch to remove bitterness, and set aside beaten eggs. Stir-fry eggs first, then sauté bitter melon, mix together, season, and serve.
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  Tomato and Egg Soup

  Tomato egg soup is a soup dish primarily made with tomatoes and eggs. After cutting the tomatoes into pieces and boiling them in water, beaten egg liquid is added and stirred to form egg flowers. Finally, it is seasoned to taste. The preparation process is simple, the soup has a bright color, and the texture is smooth.
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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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