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Nanshan翁 New Concept Sichuan Cuisine (Lishui Branch)

Sichuan cuisine · ⭐ 4.4

4th Floor, Haile City

Dishes

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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  Double Pepper Chicken Feet

  A cold dish made with chicken feet and green and red peppers, known for its spicy and crunchy texture.
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  Salted Egg Yolk Skewered Shrimp

  A dish of fresh shrimp skewered and coated with fried salted egg yolk, resulting in a crispy exterior and tender interior with a rich, savory flavor.
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  Sichuan-style Glass Noodles

  A cold dish made from mung bean noodles tossed in a spicy, tangy sauce with chili oil, garlic, and vinegar—typical of Sichuan cuisine.
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  Sichuan Spicy Chicken

  Sichuan-style saliva chicken is a cold dish made with chicken thighs or whole chicken, boiled, cooled, and sliced, then mixed with a sauce of Sichuan peppercorns, chili oil, garlic, ginger, scallions, soy sauce, vinegar, sugar, and sesame paste. The dish has a bright red color, tender chicken, and rich sauce.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Stoneware Boiling Shrimp

  A Sichuan-style dish featuring fresh shrimp cooked in a stone pot with chili, Sichuan pepper, garlic, and ginger, delivering a spicy and numbing flavor.
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  Premium Fish Head with Pancake

  A dish featuring a fresh fish head stewed with tofu, vermicelli, and aromatics, served with toasted pancakes soaked in the flavorful broth.
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  Sweet and Sour Sea Bass

  A dish featuring crispy fried sea bass coated in a tangy tomato-based sauce, popular in Chinese cuisine.
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  Garlic Crispy Chicken

  Garlic crispy skin chicken is a dish made with whole chicken, marinated and deep-fried until the skin is golden and crunchy. Main ingredients include chicken, garlic, ginger, and seasonings. The chicken is first marinated, then fried at high heat to achieve a crispy crust, and finally stir-fried with sautéed garlic to infuse the flavor.
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  Mountain-raised Spicy Chicken

  A Sichuan dish made with free-range chicken stir-fried with dried chilies and Sichuan peppercorns, delivering a bold, spicy flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Spicy Squid Tentacles

  Spicy squid tentacles is a dish made primarily from squid tentacles, stir-fried with chili, garlic, ginger, and other seasonings. The tender, crisp texture offers a smooth mouthfeel, enhanced by the rich spicy flavor.
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  Fish and Lamb Stew

  A hearty stew combining fish and lamb, simmered with aromatic spices for a rich, savory flavor.

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