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Liao Chuancai (Xuhui West Bank Fengchao Store)

Sichuan cuisine · ⭐ 4.3

No. 701 Yunjin Road, West Bund AITower, Basement Level 1, Unit T1-B101

Dishes

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  Stir-Fried Beef

  Stir-fried beef is a dish made by quickly stir-frying beef as the main ingredient with vegetables such as green peppers and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a hot wok to keep the beef tender and the vegetables crisp.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Sichuan-style Baked Bean Sprouts

  Fresh bean sprouts stir-fried with garlic, chili, and doubanjiang, then baked to create a spicy and aromatic dish.
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  Sichuan Boiled Fish

  A spicy and numbing dish made with organic bighead carp, vegetables, and a flavorful broth seasoned with chili, Sichuan peppercorns, and fermented bean paste.
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  Sichuan Boiled Fish (Spicy)

  A classic Sichuan dish featuring tender fish fillets in a spicy, numbing broth with vegetables, known for its bold flavors and aromatic spices.
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  Spicy Frog Stir-fry

  A spicy Sichuan dish made with frog legs stir-fried quickly with chili, garlic, and ginger for a bold, numbing flavor.
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  Steamed Garlic Shrimp

  Fresh shrimp steamed with garlic, butter, and seasonings for a rich, savory flavor.
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  Garlic Baked Fish Head

  Fresh fish head is marinated with garlic, ginger, and seasonings, then baked to perfection. The dish features tender fish meat and rich garlic aroma.
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  Lifting-leg Beef

  Qiao Jiao Beef is a traditional dish made primarily with beef, simmered with various spices and herbs. In the preparation process, beef is cut into pieces and cooked together with spices and herbs in a pot, adding an appropriate amount of water and slowly stewing until the beef becomes tender and the broth becomes rich.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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