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Shan Cheng Wai Sour Fish & Sichuan Cuisine (Jinhua Wanda Store)

Sichuan cuisine · ⭐ 4.8

Units 315A, 315B, 316, and 317B, 3rd Floor, Wanda Plaza, No. 68, Section 1, Jinhua Road

Dishes

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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Baojiang Tofu (Silly Style)

  A crispy fried tofu dish with a soft interior, served with a spicy sauce or chili oil. Popular for its unique texture and bold flavor.
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  Signature Cheese Yogurt

  A creamy yogurt base blended with rich cheese and a touch of honey, offering a smooth and balanced sweet-sour flavor. Topped with fruits or nuts for added texture.
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  Spicy Pepper and Century Egg

  Burned pepper egg is a dish primarily made with preserved eggs and burned peppers. The preparation involves peeling and slicing the preserved eggs, then mixing them with the burned peppers and seasonings to create a unique texture and flavor.
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  Panda Bamboo Shoots and Pickled Chili Sour Cabbage Fish

  Fresh fish fillets cooked with panda bamboo shoots, pickled chili, and sour cabbage, creating a tangy and spicy flavor.
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  Beef and Pork Skewers Platter

  A platter of beef and pork skewers, marinated in special sauce and grilled or boiled, offering a rich and spicy flavor.
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  Stewed Shrimp with Vermicelli

  Fresh shrimp and vermicelli are slowly stewed with garlic, ginger, and scallions to create a rich, savory dish.
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  Green Pepper and Sichuan Peppercorn Fish in Sour Cabbage Sauce

  Fresh carp is cooked with sour cabbage, green peppers, and Sichuan peppercorns, creating a spicy and tangy dish with tender fish meat.
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  Old Chengdu Milk Skin Yogurt

  Old Chengdu Milk Skin Yogurt is a yogurt made from milk through fermentation. It has a layer of milk skin on the surface, with a rich taste and a subtle dairy aroma and sourness.
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  Old Chengdu Classic Sour Fish

  A classic Sichuan dish featuring fresh carp, fermented vegetables, and spicy broth, known for its tangy and numbing flavor.
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  Old Chengdu Intangible Cultural Heritage Sour Cabbage Fish

  Old Chengdu Intangible Cultural Heritage Sour Cabbage Fish is made with grass carp and traditional sour cabbage, cooked by stewing. It has a tender texture and a sour-spicy flavor with strong local characteristics.
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  Garlic-Infused Sour Cabbage Fish

  A spicy and sour fish dish made with fresh fish slices, fermented cabbage, and abundant garlic for rich aroma and flavor.
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  Lime Tamarind Juice

  A refreshing drink made from fresh limes and tamarind, blended for a tangy and sweet flavor perfect for summer.
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  Spicy Blood Curd and Acidic Fish Soup

  A spicy Sichuan-style dish featuring fresh fish, blood curd, pickled vegetables, and tofu skin, simmered in a fiery broth with chili and Sichuan peppercorns.
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  Black Bean Curd

  Black tofu is a soy product made primarily from black beans, processed by soaking, grinding into pulp, filtering, boiling, and then adding a coagulant. The finished product is white or slightly yellow, with a smooth and delicate texture, tender and silky in taste. It can be eaten directly or paired with seasonings and sauces.

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