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Shang Cheng Shi Fu

Sichuan cuisine · ⭐ 4.7

6th Floor, Shangceng Mingren Hotel

Dishes

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  Crispy Pancake Box

  A crispy, savory snack made with a thin pancake filled with egg, scallions, and meat, then pan-fried until golden brown.
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  Traditional Handmade Braised Pork Buns

  A traditional handmade bun filled with slow-cooked pork and savory sauce, steamed to perfection for a rich, flavorful experience.
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  Double Pepper Flavor Young Rabbit

  Double pepper flavor young rabbit is a Sichuan dish made with young rabbit and green pepper and red pepper. The young rabbit is cut into pieces and stir-fried with green pepper and red pepper, seasoned mainly with salt, soy sauce, and cooking wine, highlighting a spicy and fragrant taste.
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  Steamed Beef Cubes with Pepper Flavor

  Steamed beef cubes with pepper flavor, made with beef and spices, steamed to retain tenderness and a distinct pepper aroma.
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  Tianfu Panda Handmade Ice Jelly

  Tianfu Panda Handmade Ice Jelly is a Sichuan specialty dessert made from ice jelly, brown sugar, peanut crumbs, and sesame. The ice jelly ingredients are cooked and then cooled into shape, then mixed with toppings for a refreshing and smooth texture.
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  Skillful Mixed Pig Snout

  A cold dish made with pig snout and vegetables, seasoned with garlic, chili oil, soy sauce, and vinegar for a crisp and spicy flavor.
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  Chestnut Aromatic Chicken

  Chestnut Aromatic Chicken is a dish made with chicken, chestnuts, and special sauce. The chicken is tender, and the chestnuts add a sweet flavor.
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  Handmade Tofu Sticks with Sand Onion

  Sand onion mixed with handmade tofu sticks is a Chinese cold dish made mainly with sand onions and handmade tofu sticks. Fresh sand onions are chopped and mixed with cooked handmade tofu sticks, then seasoned and stirred evenly. It has a crisp texture and a unique fragrant taste.
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  Xiang Style Fried Pig Fat with Chinese Cabbage

  Xiang style fried pig fat with Chinese cabbage is a traditional Hunan dish, mainly made with fried pork fat and Chinese cabbage. The pork fat is stir-fried with the cabbage, preserving the crisp texture of the cabbage while infusing the flavor of the pork fat into the dish.
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  Stoneware Baked Cauliflower with Sauce

  A dish of cauliflower baked in a stoneware pot with a savory sauce, offering tender texture and rich flavor.
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  Stone Pot Bass

  A dish featuring fresh bass cooked in a stone pot with ginger, scallions, and garlic, resulting in tender fish and rich, aromatic broth.
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  Spicy Beef and Ox Tripe in Chili Oil

  A classic Sichuan dish made with beef and ox tripe, tossed in a spicy chili oil sauce with aromatic spices.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Tofu Flower with Beef

  A dish featuring tender tofu flower and beef slices, simmered in broth for a rich, savory flavor.
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  Sweet and Sour Five-Spice Rolls

  A Chinese dish featuring meat rolls marinated with five-spice powder, served with a sweet and sour sauce. Tender inside, crispy outside, with a balanced tangy-sweet flavor.
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  Sichuan-style Wuyu Fish Slices with Green Flower Pepper

  A spicy Sichuan dish featuring tender fish slices stir-fried with green flower pepper, known for its numbing and fiery flavor.
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  Sichuan Pepper Crispy Tongue

  Crispy beef tongue stir-fried with Sichuan pepper and spices, delivering a numbingly spicy flavor.

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