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Chuan Ji Sichuan Cuisine (Lan Tai Huan Yuan Branch)

Sichuan cuisine · ⭐ 4.2

Wukesong Huaxi Mall

Dishes

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  Spicy Beef with Rice

  Zha Zha Beef is a dish made primarily with beef, stir-fried with vegetables such as onions and green peppers. The beef is cut into small cubes, marinated with seasonings, then stir-fried together with the vegetables to ensure the beef is flavorful and has a rich texture.
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  Refreshing Chicken Noodle Salad

  Cold noodle salad with shredded chicken is made by tearing cooked chicken breast into细丝, mixing it with boiled noodles that have been rinsed in cold water, and adding shredded cucumber and carrot. It is dressed with a sauce made from soy sauce, vinegar, sugar, garlic, and sesame oil, then tossed and served.
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  Chef's Spicy Pork Stir-Fry

  Chef's Chili Stir-Fried Pork is a dish primarily made with pork and chili peppers. The pork is sliced thinly and the chilies are cut into segments. For cooking, first stir-fry the pork over high heat until it changes color, then add the chili segments and continue to stir-fry. Season with an appropriate amount of salt and soy sauce, and finally sprinkle with chopped scallions before serving for added aroma.
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  Crawfish

  Fresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
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  Spicy Tender Beef

  Thinly sliced tender beef is stir-fried with vegetables such as green and red peppers, seasoned with调味料 and marinated to absorb flavor, then quickly cooked over high heat to maintain the beef's tenderness and the vegetables' crispness.
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  Sichuan-style Boiled Pork Slices

  Sichuan-style boiled pork belly slices is a dish primarily made with pork belly, where the meat is sliced and blanched together with bean sprouts and greens in boiling water, then simmered with special seasonings and chili oil, finally garnished with chopped green onions and cilantro.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Old Beijing Plum Drink

  Old Beijing plum soda is made by simmering ingredients such as dried plums, hawthorn, dried tangerine peel, licorice, and osmanthus flowers, then sweetened with rock sugar. After cooling, it can be enjoyed chilled or with ice. To prepare, wash the ingredients, boil them in water, simmer slowly for several hours, strain, cool, and serve refrigerated or with ice.
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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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  Spicy Jumping Frog

  Spicy Jumping Frog Legs is a dish primarily made with frog legs, stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). First, the frog legs are blanched to remove any fishy odor, then sautéed in hot oil with aromatics, followed by adding the frog legs and stir-frying. Finally, seasonings are added and the sauce is reduced to allow the ingredients to fully absorb the spicy and numbing flavors.

Reviews

• dashing_quinoa
  This place is tucked into a sunken plaza near Wukesong, super easy to walk right past if you don't know it's there. But honestly, the vibe inside is so cozy — everything's clean and you can smell that charcoal copper hotpot aroma the second you walk in, so good. We went with the hand-sliced lamb and it was unreal. The slices are literally paper-thin, you dip them in the broth for like 5 seconds and they come out crazy tender and juicy. No gamey smell at all, which I was kinda worried about. The sesame sauce is thick but not too heavy, and they set it out with chive flower and chili oil on the side so you can mix it how you like. The frozen tofu was my favorite tho — it soaks up all that broth and gets super soft and flavorful. Service was fast, the staff brought stuff out quick and were really friendly. Overall just a really comfortable meal, I'd definitely come back.