Close

Shu Jin Hua Tang Ancient Style Sichuan Cuisine

川菜 · ⭐ 4.7

No. 18-9, Wen'an Road

Dishes

• 

  Ancient Method Plum Juice

  Made from traditional ingredients like dried plums, hawthorn, and tangerine peel, sweetened with rock sugar for a refreshing, tangy taste.
• 

  Signature Mao Xue Wang

  Spicy Sichuan-style Mao Xue Wang is a hot pot dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. The ingredients are blanched or boiled together and then finished with a drizzle of hot oil and seasonings such as chili peppers and Sichuan peppercorns.
• 

  Signature Stir-Fried Guilu Fish

  Fresh Guilu fish stir-fried using the 'stir-fry with aromatics' technique, sautéed with scallions, ginger, and garlic, then simmered in broth. The fish is tender with a rich, slightly spicy aroma.
• 

  Signature Stir-Fried Fish

  Signature stir-fried fish features fresh carp, seasoned with scallions, ginger, garlic, and dried chilies. The fish is pan-fried until golden, then sautéed with aromatics in hot oil, followed by simmering in broth or water to infuse flavor. Garnished with cilantro or green onions.
• 

  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
• 

  Paper-thin Beef Slices

  A traditional Sichuan dish made with paper-thin beef slices, marinated in spices and fried until crispy, known for its spicy and numbing flavor.
• 

  Spicy Beef Mapo Tofu

  Beef Mapo Tofu is a dish made with soft tofu and beef. Cubed tofu is stewed with sautéed beef mince, seasoned with doubanjiang, Sichuan pepper, chili, and thickened to a rich sauce.
• 

  Ox Bone Marrow Handmade Tofu

  A traditional Chinese dish combining ox bone marrow with handmade tofu, slowly simmered to create a rich and delicate flavor.
• 

  Spicy Cold-Mixed Eggplant

  A refreshing cold dish made with steamed eggplant, seasoned with garlic, chili, soy sauce, vinegar, and sesame oil.
• 

  Sugar Oil Dumplings

  A traditional Chinese snack made from glutinous rice flour, shaped into small balls, deep-fried until golden, then coated in syrup or brown sugar water for a smooth, sweet finish. Oil temperature must be controlled for a crispy exterior and soft interior.
• 

  Bean-Scented Fish Head

  A dish featuring fresh fish head simmered with soybeans, ginger, and scallions, resulting in tender fish and rich bean aroma.
• 

  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

Reviews