Shudong Feng Sichuan Cuisine · Live Water Fish (Wankai Li Store)
川菜 · ⭐ 4.8
Shops B1-76–77 and B1-81–82, Jinshan Vanke Li Plot, No. 160 Jinkang Road, Jinshan Subdistrict
Dishes
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Master's Twice-Cooked PorkA classic Sichuan dish made by boiling pork belly, then stir-frying with vegetables and spicy seasonings like doubanjiang.
Braised Seafood with Black TofuThis dish features black tofu and a variety of small seafood as the main ingredients. The black tofu, made from black beans, has a firm texture. The seafood typically includes shrimp, clams, and small octopus. During preparation, the black tofu is first pan-fried until slightly golden, then combined with the cleaned seafood in a pot. Broth or water is added along with basic seasonings like ginger slices and scallions. The mixture is simmered over medium-low heat, allowing the seafood's umami to fully infuse into the tofu. The resulting dish has a rich broth, with the tofu absorbing the flavorful seafood essence.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Handmade Boiled Live FishFresh live fish is cooked with vegetables and spicy seasonings, resulting in a rich, numbingly spicy dish with tender fish meat.
Spicy麻 ChickenA Sichuan dish featuring tender田chicken stir-fried with Sichuan pepper and chili, delivering a numbing and spicy flavor.
Boiling Live FishA Sichuan dish featuring fresh carp cooked in a spicy, numbing broth with vegetables and seasonings, served boiling hot.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Brown Sugar Ice JellyRed sugar ice jelly is a dessert made primarily from ice jelly and brown sugar. The preparation is simple: place the ice jelly in a bowl, pour the boiled brown sugar syrup over it, and mix well. The ice jelly has a smooth texture, and when combined with the sweetness of brown sugar, it provides a refreshing and cooling effect.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Old Jar Sichuan Sour Cabbage Live FishA Sichuan dish featuring fresh carp stewed with traditional old jar sour cabbage, delivering a rich, tangy flavor and tender fish meat.
Chicken Meatball in Chicken SoupA comforting dish of chicken meatballs simmered in a clear chicken broth, known for its delicate flavor and tender texture.