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Chuan Zhi Wei · Water Boiled Fish · Sichuan Cuisine (Central University City Branch)

川菜 · ⭐ 3.7

No. 30-2, Puchang Road, Door 26 (at the intersection of Puchang Road and Shengjing Street)

Dishes

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  Two Rivers Betel Pepper Fish

  A spicy fish dish made with fresh carp, seasoned with betel pepper and chili, known for its numbing and spicy flavor.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Boiling Sichuan Fish

  Boiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
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  Zhiwei Spicy Chicken

  A classic Sichuan dish made with chicken stir-fried in dried chilies and Sichuan peppercorns, delivering a rich, spicy, and numbing flavor.
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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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  Chongqing Spicy Chicken

  Rongcheng口水鸡 is a cold dish made from chicken thigh meat or whole chicken, boiled, cooled, and sliced. It is mixed with crushed peanuts, green onions, cilantro, garlic, ginger, and other seasonings, typically dressed with a sauce made from chili oil, Sichuan pepper oil, soy sauce, vinegar, sugar, and sesame paste, offering a rich and flavorful experience.
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  Spicy Frog Legs

  Spicy frog legs are made with fresh frog legs as the main ingredient, combined with various spices and chili peppers. First, the frog legs are cleaned thoroughly, then stir-fried together with spices and chili peppers until fully flavored.
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  Fresh Flower Pepper Boiled Fish

  A classic Sichuan dish featuring tender fish fillets cooked with fresh flower peppers, vegetables, and spicy seasonings, delivering a bold, numbingly spicy flavor.
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  Spicy Crawfish

  Spicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.

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