Shu Xiang Yuan (Wenxing Avenue Branch)
川菜 · ⭐ 3.8
Nos. 67–69, Wenxing Avenue (450 meters on foot from Exit B2 of Wenxing Metro Station)
Dishes
Spicy Chicken SaladA cold dish made with boiled chicken and seasoned with spicy oil, garlic, and vinegar for a bold, refreshing flavor.
Spicy Beef NoodlesDry-mixed beef is a dish made by slicing cooked beef and mixing it with seasonings. Typically using beef shank or brisket, the meat is blanched or stewed until tender, cooled, sliced, then mixed with scallions, ginger, garlic, chili oil, soy sauce, vinegar, Sichuan pepper powder, and sesame for rich flavor and texture.
Fried Dough with LoofahA Chinese home-style dish made by stir-frying fried dough strips with tender loofah, offering a crispy exterior and soft interior.
Stir-fried Bok ChoyStir-fried bok choy is a simple home-style dish, primarily made with fresh bok choy. The preparation involves washing and cutting the bok choy into segments, mincing ginger and garlic, heating oil in a wok, then stir-frying the ginger and garlic until fragrant. Next, add the bok choy and quickly stir-fry, seasoning with salt and a small amount of chicken essence. Remove from heat once the bok choy is just cooked through.
Bok Choy and Vermicelli Stir-fryA Chinese home-style dish made with bok choy and vermicelli, stir-fried with garlic and soy sauce for a fresh, savory flavor.
Jumping RabbitA Sichuan dish made with rabbit meat stir-fried quickly with chili and Sichuan peppercorns, delivering a spicy and numbing flavor.
Sour Cabbage Fish with VermicelliA dish featuring fresh fish stewed with sour cabbage and vermicelli, offering a tangy and savory flavor.
Sour Radish and Duck SoupSuan Luobo Lao Ya Tang is made with old duck and sour radish, simmered slowly. The duck is blanched to remove odor, then cooked with sour radish, ginger, and water until tender, yielding a clear broth with rich flavor.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.