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Shu Long Ge · Long Tou Shui Zhu Yu (Tian Tan Store)

川菜 · ⭐ 4.6

No. 20, Taoyuan Dongli, South 2nd Ring Road; 1st Floor, Unit 101, Huayi Tiancheng Building

Dishes

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  Ice Plant Salad

  Ice plant salad features ice plant as the main ingredient, paired with fresh vegetables like lettuce, cucumber, and tomato, dressed with vinaigrette or lemon juice for a simple, crisp, and refreshing taste.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Oil from packed boiled fish

  The oil from打包水煮鱼 is separated during cooking, made by simmering chili, Sichuan pepper, ginger, garlic, and oils to enhance aroma and flavor. It's skimmed from the broth after cooking, preserving its spicy, numbing, and fragrant characteristics.
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  Signature Boiled Organic Bighead Carp

  Signature boiled organic bighead carp features fresh organic fish with bean sprouts and cabbage, stir-fried with chili and Sichuan pepper, then simmered in broth. Fish slices and vegetables are blanched in the soup and finished with hot oil for aroma.
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  Signature Boiled Fish

  Signature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Spicy Frog in the江湖

  Humble Mouth Frog is a dish primarily made with bullfrog, accompanied by side ingredients such as bean sprouts, lettuce, and green and red peppers. It is prepared by first frying the bullfrog and then stir-frying it with spices like chili, Sichuan pepper, garlic, and ginger. The bullfrog is marinated before being deep-fried until crispy on the outside, then combined with the seasonings to fully blend the flavors.
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  Sugar cane lotus root and agastache tea

  Gan蔗马蹄茅根水 is a beverage made primarily from sugarcane, water chestnuts, and Imperata cylindrica root. Peel and cut the sugarcane into segments, peel and chop the water chestnuts, and wash the Imperata cylindrica root. Combine the washed root with the sugarcane and water chestnuts in a pot, add water, bring to a boil, then simmer over low heat for 30 minutes. Strain before serving.
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  Premium Boiled River Catfish

  Golden Grade Sichuan-style boiled river carp features river carp as the main ingredient, paired with bean sprouts and cabbage. Prepared by boiling then stir-frying, the fish slices are cooked together with seasonings and finished with hot oil to enhance aroma.
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  Premium Boiled Carp in Spicy Sauce

  Golden boiled grass carp features grass carp slices marinated and blanched, then cooked with bean sprouts, cabbage, and spices like doubanjiang, chili, and Sichuan peppercorns.
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  Spicy Pork Trotter

  Spicy pig trotter is a dish primarily made with pig trotters. The preparation involves boiling the pig trotters until tender, then marinating them in spicy seasonings to infuse flavor, followed by roasting or stir-frying until the skin becomes crispy while the inside remains tender and juicy.

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