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Sco-Su Pub · Blowfish · Hot Pot · Homemade Dishes (Wanda Plaza Branch)

特色菜 · ⭐ 4.5

Northeast Corner of Hongjing Yuan Shops, Jing Er Road

Dishes

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  Sichuan-style Spicy Chicken

  A cold dish made with chicken, peanuts, and a spicy sauce, known for its numbing and spicy flavor.
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  Moxiang Spicy Stir-fried Snow Mountain Young Rooster

  This dish primarily uses young roosters from the snowy mountains, known for their tender meat. The chicken is cut into pieces and stir-fried over high heat with dried chili peppers, Sichuan peppercorns, ginger, garlic, and other spices. The finished dish has a bright red color, with crispy exterior and tender interior, offering a numbing, spicy, and aromatic flavor with strong wok hei.
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  Stir-Fried Pork with Screw Peppers

  A classic Chinese home-style dish featuring stir-fried pork and screw peppers, seasoned with soy sauce and garlic for a savory, slightly spicy flavor.
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  Stir-Fried Mountain Eggs with Snail Pepper

  A home-style dish made by stir-frying fresh snail pepper and mountain eggs, resulting in a fragrant and slightly spicy flavor.
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  German Wheat Beer-Braised Dongpo Pork

  Dongpo pork is slow-cooked until tender, then simmered with German wheat beer for a rich, aromatic flavor.
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  Scorpio Constellation Beer

  Scorpio Constellation Beer is a specialty craft beer. Main ingredients include imported barley malt, hops, yeast, and purified water. The production involves mashing the malt to extract wort, boiling it with hops for bitterness and aroma, cooling, and fermenting with yeast. After fermentation, it is filtered and aged, resulting in a clear beer with fine foam. It features a prominent malt flavor, moderate hop bitterness, and a refreshing aftertaste.
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  Open-fire Grilled Sea Bass

  Fresh sea bass grilled over an open flame, resulting in a crispy skin and tender, flavorful flesh.
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  Wenban Jiewei Bosai Maoha

  A cold salad of spinach and clams dressed with mustard, served at room temperature for a refreshing taste.
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  Special Flavor Mouthwatering Chicken

  Special Flavor Mouthwatering Chicken is a classic Sichuan cold dish. It primarily uses boneless chicken thighs or a whole chicken, which is poached in a white brine, then chilled to achieve a firm and springy texture. The chicken is chopped, arranged on a plate, and generously dressed with a signature sauce made from chili oil, Sichuan peppercorn oil, soy sauce, vinegar, sugar, minced garlic, minced ginger, sesame paste, crushed peanuts, and chopped scallions. The finished dish features tender chicken with crispy skin, coated in a sauce that is numbing, spicy, aromatic, and multi-layered.
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  Delicate Dumplings

  A delicate dumpling dish made with thin wrappers and tender meat filling, steamed or boiled to perfection. Often served in a savory broth for a comforting taste.
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  Fugu in White Sauce

  Fugu in white sauce is made with pufferfish, which is cooked after removing toxins. It is served with a creamy white sauce made from milk or cream, seasoned with salt and pepper, and slowly simmered until fully flavored. The finished dish has a rich, milky broth and delicate fish meat.
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  Braised Pufferfish

  Braised river pufferfish is made with river pufferfish as the main ingredient. After toxin removal, the fish is pan-fried until slightly golden, then simmered with soy sauce, sugar, cooking wine, ginger slices, and other seasonings to infuse flavor into the flesh and thicken the sauce.
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  Fresh Chili Crisp Radish

  A refreshing cold dish made with crisp radish slices marinated in fresh chili, garlic, vinegar, and sugar for a tangy and spicy flavor.

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