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Xishan Nai · Modern Sichuan Cuisine (Quanwu Branch)

川菜 · ⭐ 4.6

4F, Quanwu Department Store, No. 211 Changjiang Road

Dishes

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  Glacier Eggplant

  Glacier eggplant is a dish featuring eggplant as the main ingredient. The eggplant is sliced, blanched or steamed, then topped with a sauce made from soy sauce, vinegar, sugar, garlic, and sesame oil, finished with green onions or sesame seeds.
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  Southern-Style Apricot-Scented Tofu

  Made with soft tofu, apricot slices, goji berries, and a touch of sugar water, gently simmered to create a smooth, subtly sweet dish with a delicate apricot aroma.
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  Surprise Fish Head

  A flavorful dish featuring a fresh fish head simmered with tofu, mushrooms, and a secret sauce, resulting in tender fish and rich broth.
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  Sichuan Western Cold-Pressed Rabbit

  A spicy and savory dish from western Sichuan, made with rabbit meat marinated and stir-fried with chili and Sichuan peppercorns, served cold for enhanced flavor.
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  Mushroom Head Mousse

  A creative dish featuring fresh mushrooms and creamy mousse, gently baked for a delicate texture and rich flavor.
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  Pepper-Scented Golden Pigeon

  Pepper-Scented Golden Pigeon features pigeon marinated and deep-fried to crispy perfection, topped with Sichuan pepper and chili powder, delivering a fragrant, slightly spicy taste with a crisp texture.
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  Spicy麻 Chicken Delight

  A delicately prepared dish featuring tender young pigeon meat stir-fried with Sichuan peppercorns and chili, delivering a bold numbing-spicy flavor.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Garlic and Lily Baked Shrimp

  A dish made with fresh shrimp and lily bulbs, seasoned with garlic and baked in the oven for a delicate, aromatic flavor.
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  Wind-Blown Sichuan Pork Ribs

  A dish of pork ribs marinated with Sichuan pepper and spices, then air-dried or slowly roasted to develop a spicy, numbing flavor.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.

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