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Shu Chen Restaurant (Jiao Chang Alley Store)

Sichuan cuisine · ⭐ 4.1

50 meters south of Development Building, Jiaochang Alley

Dishes

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  Double Pepper Chicken Noodles

  Double Pepper Chicken Noodles features chicken and green/red peppers. Chicken is diced, stir-fried with peppers, seasoned, then mixed with cooked noodles. Balanced ingredients and precise heat create tender chicken and crisp peppers.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Xiao Kai Wei

  Xiao Kai Wei is a dish primarily made with pork, typically using pork tenderloin or lean meat sliced, marinated, then stir-fried with vegetables like green peppers and onions. First, the meat is marinated, then sautéed with garlic in hot oil, followed by adding the vegetables and seasoning to finish.
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  Spicy Stir-Fried Shrimp

  Spicy stir-fried shrimp in a dry pot is made with fresh large shrimp as the main ingredient, combined with辅料 such as onion, green pepper, red pepper, garlic, ginger, and dried chili peppers. It is cooked using high-heat quick stir-frying. The shrimp are deveined and blanched before being stir-fried together with seasonings, then heated in a dry pot to fully blend the flavors.
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  Black Fungus and Yam Stir-Fried with Okra

  Sliced black fungus, yam, and okra are quickly stir-fried, offering a crisp and tender texture with a fresh, light taste. Main ingredients include black fungus, yam, and okra, prepared using quick high-heat stir-frying.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Water Radish

  A light dish made from water radish, typically boiled or dressed with vinegar and salt, known for its crisp texture and refreshing taste.
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  沸腾水煮黑鱼

  沸腾水煮黑鱼以黑鱼为主料，配以豆芽、白菜等蔬菜，用沸水煮熟后淋上热油和辣椒、花椒等调料，形成麻辣鲜香的风味。
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  Egg Fried Rice

  A classic Chinese home-style dish made by stir-frying eggs and rice with scallions, seasoned simply with salt for a savory, satisfying flavor.
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  Sauce-Flavored Frog Legs

  Sauce-flavored frog legs are stir-fried with fermented broad bean paste, garlic, ginger, and scallions. The frog legs are blanched to remove odor, then cooked with seasonings to absorb the rich sauce flavor.
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  Pan-Fried Shrimp

  A dish of fresh shrimp pan-fried in a hot iron skillet, seasoned with garlic, ginger, and soy sauce for a savory, aromatic flavor.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.

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