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Song · Sichuan Cuisine (Zhujiang New Town Branch)

Sichuan cuisine · ⭐ 4.4

Unit 417, 4th Floor, Gao De Zhi Di Dong Plaza, Huacheng Avenue

Dishes

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  42-Day Refined Beijing Fruitwood Roast Duck

  A premium duck roasted for 42 days with refined feed, using traditional Beijing fruitwood charcoal. Known for its crispy skin and tender meat, served with pancakes, hoisin sauce, and scallions.
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  Eighteen-Second Sliced Kidney and Liver Stir-Fry

  Made with pork kidneys and liver, quickly stir-fried. Ingredients are sliced and rapidly cooked over high heat to maintain tenderness. Seasoned primarily with salt and light soy sauce, highlighting the natural flavor of the ingredients.
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  Song's Spicy Crab

  Fresh crab cooked in a secret spicy sauce, delivering a rich, aromatic, and fiery flavor.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Spicy Dan Dan Noodles with Blood Sausage

  Shancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
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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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  Signature Boiling Tiger Grouper

  Fresh tiger grouper fish cooked in a secret spicy and numbing broth, served with bean sprouts and cilantro. Tender texture with bold spicy and numbing flavors, highlighting Sichuan cuisine.
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  Boiling Tiger Grouper

  Fresh tiger grouper fish cooked in a spicy and aromatic broth with vegetables, resulting in tender meat and rich flavor.
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  Caramelized Sweet and Sour Pork Ribs

  A savory dish featuring tender pork ribs glazed in a sweet and sour sauce, known for its glossy amber finish and balanced flavor.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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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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  Zhong's Water Dumplings

  Zhong's dumplings are filled with pork, featuring thin wrappers and tender filling. They are drizzled with a special spicy oil sauce and garnished with chopped green onions and crushed peanuts. The preparation is meticulous, using high-quality flour and fresh pork, hand-rolled wrappers, and carefully seasoned fillings.
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  Foie Gras Mapo Tofu

  A fusion dish combining Sichuan classic Mapo Tofu with luxurious foie gras, featuring soft tofu, spicy fermented bean paste, minced meat, and tender foie gras slices for a rich, spicy flavor.

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