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Mei Wa Si Ji (Shi Li Bu Dian)

川菜 · ⭐ 4.6

Shilibao Road, Liulitun Subdistrict (200 meters north of Hengtai Building, east side of the road)

Dishes

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  Loofah with Pork Stir-Fry

  Sliced loofah stir-fried with pork is a classic Chinese home-style dish. Loofah is peeled and sliced, pork is cut into thin pieces or strips, marinated with a little starch and seasonings, then stir-fried together until cooked through, seasoned with salt and soy sauce.
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  18-Spice Crawfish

  Eighteen-spice crayfish made with fresh crayfish and various spices and seasonings. Main ingredients include crayfish, garlic, ginger, scallions, dried chilies, and Sichuan peppercorns, cooked by stir-frying or braising to infuse the flavors into the meat.
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  Dry-fried

  Dry stir-frying is a cooking method using hot oil to quickly stir-fry ingredients, mainly meat (like pork, beef) and vegetables (such as green beans, celery, potatoes). High heat creates a slightly charred surface while keeping the inside tender, often enhanced with garlic, ginger, chili, and other seasonings.
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  Chef's Recommendation

  The chef's recommendation is a dish made with fresh pork tenderloin, stir-fried with sliced green pepper, red pepper, and onion. The pork slices are marinated and quickly cooked with vegetables to retain tenderness and crispness.
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  Spicy Frog Legs

  Spicy frog legs is a dish featuring frog meat, typically marinated, then fried or stir-fried. It's tossed in a special spicy sauce made from Sichuan peppercorns, chili, soy sauce, vinegar, sugar, garlic, ginger, and scallions.
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  Lentil Stew Noodles

  Lentil stewed noodles is a home-style noodle dish made primarily with lentils and noodles. The noodles are first partially cooked, then simmered together with lentils and seasonings until fully tender and well-flavored, with the lentils becoming soft and tender.
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  Dan Dan Noodles

  Dan Dan Noodles is a noodle dish primarily made with noodles, mung bean sprouts, and minced pork. After boiling the noodles, they are mixed with stir-fried mung bean sprouts and seasoned minced pork, then topped with specially prepared chili oil and Sichuan pepper powder, and finally garnished with chopped green onions and crushed peanuts.
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  Litsea Cubeba Frog Legs

  Wood sorrel frog legs is a dish featuring frog legs as the main ingredient, seasoned with Sichuan pepper. The frog legs are blanched or pan-fried and then stir-fried with chopped wood sorrel to absorb its unique aroma. Ginger, garlic, and chili are typically added for extra flavor.
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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 Fish豆腐

  Grilled fish tofu is a dish primarily made with fish meat and tofu. The fish meat is marinated and then grilled until golden and crispy, paired with soft and juicy tofu for a richly layered texture. During preparation, you can add spices and vegetables according to personal taste to enhance the flavor.
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  Crispy Chicken Nuggets

  Crispy chicken nuggets made from tender chicken breast, marinated and deep-fried to golden perfection for a satisfying crunch and savory flavor.
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  Garlic Fried Frog Legs

  Garlic-flavored frog legs stir-fried with garlic, green pepper, and red pepper, then seasoned and reduced to a glossy sauce.
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  Stinky Bean Paste Frog Legs

  Stinky bean frog is a dish featuring frog as the main ingredient, seasoned with fermented black beans, garlic, ginger, and chili. The frog is blanched to remove odor, then stir-fried with the seasonings to absorb the savory aroma and spiciness of the beans.
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  Spicy Frog Legs

  Spicy frog legs is a dish primarily made with frog legs. Typically, the frog legs are skinned and cut into pieces, then stir-fried together with chili peppers, Sichuan peppercorns, ginger, garlic, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender while fully absorbing the spicy and numbing flavors.

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