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Wang Duo Yu - Sichuan Hot Pot (Wanhe City Branch)

川菜 · ⭐ 4.7

5th Floor, Wanhe City, North Jinhua Road, Hujiamiao Subdistrict

Dishes

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  Braised Pork with Dried Beans

  Stewed pork belly with dried beans is a dish made from pork belly and dried beans. Pork is blanched, then simmered with dried beans and seasonings like soy sauce, sugar, and cooking wine until tender.
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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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  Fried Pork Rind with Shredded Cabbage

  Oil渣手撕包菜 is a home-style dish primarily made with cabbage and pork lard. The preparation involves tearing the cabbage into small pieces and stir-frying it with crispy fried pork lard, allowing the cabbage to fully absorb the rich aroma of the pork lard.
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  Stir-fried bok choy with pork cracklings

  Oil渣炒小白菜 is a home-style dish primarily made with oil渣 and baby bok choy. The preparation is simple: first, stir-fry the oil渣 until crispy and fragrant, then add washed baby bok choy and stir-fry together. Season to taste and serve.
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  砂锅粉丝虾仁

  砂锅粉丝虾仁是一道以鲜虾仁和粉丝为主要食材的菜肴。将虾仁与泡发好的粉丝一同放入砂锅中，加入适量清水或高汤，用中小火慢煮至粉丝软糯、虾仁熟透。制作过程中通常会加入姜片去腥，部分做法还会添加少许葱段和调味料。
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  Chongqing Mao Xue Wang

  Ciqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
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  Sweet and Sour Crispy Chicken Strips

  Chicken strips marinated, deep-fried to crispy perfection, then coated in a tangy sweet and sour sauce.
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  Braised Fish Head in Clay Pot

  Fresh fish head is slowly braised with ginger, scallions, garlic, and fermented bean paste in a clay pot, resulting in rich flavor and tender meat.
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  Classic Fish-Flavored Shredded Pork

  A classic Sichuan dish made with shredded pork, mushrooms, carrots, and bell peppers stir-fried in a tangy, sweet, and spicy fish-flavored sauce.
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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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  Preserved Meat Stir-Fried Bamboo Shoot Strips

  A classic Chinese dish featuring preserved meats and bamboo shoots stir-fried together for a savory, satisfying meal.
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  Pro Spicy Mapo Tofu

  An upgraded version of the classic Sichuan dish, featuring tender tofu and minced beef stir-fried with fermented black beans, chili oil, and Sichuan peppercorns for a bold, spicy flavor.
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  Braised Beef Brisket in Clay Pot

  A hearty dish of beef brisket slow-cooked in a clay pot with vegetables, resulting in tender meat and rich broth.

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