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Wushan Char Siu (Pangzhuang Branch)

Sichuan cuisine · ⭐ 3.8

Building No. 37, Longjingwan Area 4, Tuanjie Road, Unit E-101

Dishes

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  Kung Pao Chicken Rice

  Kung Pao Chicken Rice is a Chinese rice bowl dish made with chicken breast as the main ingredient, combined with peanuts, scallions, ginger, and garlic. After stir-frying, it is served over rice. The chicken breast is cut into cubes and stir-fried until golden and crispy, then coated with a specially prepared sauce, resulting in a bright red color and tender, juicy chicken.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Spicy Squid in Dry Pot

  Dry Pot Squid is a dish primarily made with squid. The squid is first processed and marinated, then stir-fried with various spices and vegetables until it becomes dry and fragrant. The finished dish has a golden color, with tender and juicy squid, paired with rich ingredients, offering a layered and satisfying taste.
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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  Pine Nut Spinach

  Cashew Spinach is a dish made primarily with fresh spinach, enhanced with fried nuts such as peanuts or pine nuts. After washing the spinach thoroughly, blanch it to remove bitterness, then drain and cut into segments. The nuts are deep-fried until golden and crispy. Finally, mix both ingredients together and season with dressing to serve.
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  Sichuan-style Pickled Pepper Liver Tips

  Spicy pickled pepper liver is a dish primarily made with pig liver and辅料 of pickled chili peppers. Thin slices of pig liver are marinated with seasonings, then quickly stir-fried together with the pickled chilies until the liver turns color and is fully cooked. The dish has a bright red color and tender, succulent liver tips.
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  Grilled Fish

  Grilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
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  Preserved Radish with Salted Pork

  Preserved radish stir-fried with cured pork is a traditional Chinese home-style dish made primarily from preserved radish and cured pork. The preserved radish is made by pickling and sun-drying, while the cured pork is salted and air-dried pork. To prepare, slice the cured pork, soak and cut the preserved radish into pieces, heat oil in a wok, sauté the cured pork until it releases its fat, then add the preserved radish and stir-fry together. Season to taste and cook until fully flavored.
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  Stinky Bean Sauce Grilled Fish

  Stinky bean sauce baked fish is made with fresh grass carp or sea bass, marinated with stinky bean sauce, ginger slices, garlic paste, chili peppers, and other seasonings, then roasted in an oven or over charcoal. The fish skin is slightly charred while the flesh remains tender and juicy, with the savory aroma of stinky bean sauce and the spicy fragrance of chili deeply infused into the meat.
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  Sour Cabbage Fish Rice

  Suancai Yu Fan is a dish made with fresh grass carp, pickled mustard greens, ginger slices, garlic, and other ingredients. The fish slices are marinated with wine and starch, then stir-fried with pickled vegetables and boiled in water before adding the fish to cook through. Finally, the soup is poured over rice and garnished with green onions.
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  Spicy Potato Dumplings

  A spicy Sichuan-style dish made with diced potatoes stir-fried in a blend of chili, garlic, and Sichuan peppercorns for a numbing, fiery flavor.

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