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Long Teng Xuan (Shahe Branch)

川菜 · ⭐ 4.6

Inside Fulei Company Courtyard, West Side of Baisha Road, Songlanbao Village, Shahe Area (near Exit B1 of Shahe Metro Station)

Dishes

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  Kung Pao Chicken and Shrimp

  Kung Pao Chicken and Shrimp is a fusion dish featuring chicken breast, shrimp, peanuts, and dried chilies. Marinated chicken and shrimp are stir-fried with葱段, ginger, and garlic, then tossed in a sauce of soy sauce, vinegar, sugar, rice wine, and starch, finished with fried peanuts. The dish has a bright red color and rich texture.
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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  Sichuan-style boiled catfish

  Sichuan-style boiled catfish is a dish primarily made with catfish. The fish is cut into pieces, blanched in boiling water, then cooked together with vegetables such as bean sprouts and Chinese cabbage in a pot, using seasonings like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns.
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  Grilled Catfish

  Grilled catfish is a dish featuring catfish as the main ingredient. After cleaning, the fish is marinated with seasonings and grilled until fully cooked, resulting in a slightly charred skin and tender, fresh flesh.
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  Rapeseed Oil Stir-fried Pork

  Rapeseed oil stir-fried pork is a Chinese home-style dish made with pork, green peppers, red peppers, and garlic, stir-fried quickly in rapeseed oil.
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  Stir-fried Catfish with Fermented Black Beans

  Stinky bean-glazed river catfish is a dish made by marinating river catfish with stinky beans, ginger slices, and green onions, then roasting it in an oven or over charcoal. The fish becomes tender and flavorful, with the aroma of stinky beans deeply infused.
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  Soy Sauce Beef

  Steamed beef is a delicious dish made primarily from beef, which absorbs the sauce thoroughly through marinating and slow stewing. During preparation, the beef is first marinated, then slowly cooked in a specially prepared sauce until fully tender, and finally cooled before being sliced and served.
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  Chongqing Noodles

  Chongqing Xiaomian is a traditional noodle dish primarily made with noodles, chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other ingredients. The cooked noodles are served with specially prepared chili oil and seasonings, then topped with chopped green onions and crushed peanuts.
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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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  Sizzling Japanese Tofu

  Sizzling Japanese tofu is a dish made primarily with Japanese tofu, accompanied by vegetables such as green peppers, onions, and carrots, and cooked on a hot iron plate. The Japanese tofu is sliced and pan-fried on the iron plate until the surface turns slightly golden, then seasoned sauce and vegetables are added and stir-fried evenly, allowing the ingredients to fully absorb the flavor of the sauce.
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  Spicy Frog Legs with Shrimp

  Spicy frog and shrimp dish made with cleaned frogs and shrimp blanched first. Stir-fry with chili, Sichuan pepper, ginger, garlic, then add soy sauce, cooking wine, salt to simmer.
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  Yangtze River Grilled Fish

  Yang-Yang烤鱼 is a dish made with an entire fish, split in half and marinated separately with different seasonings before grilling. Typically using grass carp or sea bass, one side is seasoned with spicy and numbing spices while the other side is flavored with savory or garlic sauce. During roasting, the fish absorbs the flavors, and vegetables such as bean sprouts, potatoes, and enoki mushrooms are roasted together for a rich, aromatic experience.
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  Dragon Soaring Fresh Tripe

  Fresh beef tripe marinated in secret spices and quickly blanched, served with a garlic oil dipping sauce for a bold, spicy flavor.

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