Jiudun Taohuayuan · Innovative Fusion Cuisine (Nanping Wanda Branch)
川菜 · ⭐ 4.4
Nan'an Wanda Plaza, Nan'an District
Dishes
Spicy Chilled ClamsFresh clams are chilled and tossed in a spicy dressing with vegetables for a tangy, refreshing appetizer.
Whole Fish Baked in Hot PotA whole fish is marinated and baked with vegetables in a hot pot, resulting in tender, flavorful meat.
Signature Soy Sauce Pork TrotterA tender pork trotter slow-cooked in a special soy-based sauce, delivering rich flavor and melt-in-your-mouth texture.
Best Love Spicy ChickenSpicy chicken dish made with boiled chicken slices and a flavorful sauce of chili oil, Sichuan peppercorns, soy sauce, vinegar, and garlic—classic Sichuan-style cold appetizer.
Crispy Skin Pork BellyCrispy Skin Pork Belly is made by marinating pork belly, drying it, then roasting until the skin becomes golden and crunchy while the meat stays tender and flavorful.
Tomato and Hand-Pressed Meatball SoupA savory soup made with fresh tomatoes and hand-formed meatballs, offering a rich, tangy flavor and tender texture.
Old Jar Sichuan-Style Acidic Cabbage and PerchFresh perch cooked with traditional old jar fermented cabbage, delivering a tangy, spicy flavor and tender fish meat.
Garlic and Pepper Chicken FeetA spicy Sichuan-style dish featuring tender chicken feet simmered with garlic and chili, offering a rich, aromatic flavor.
Butterfly ShrimpButterfly shrimp is a dish primarily made with fresh shrimp, named for its butterfly-like shape. To prepare it, remove the shells from fresh shrimp while leaving the tails intact, then split the backs open and remove the intestinal vein, followed by rinsing. Next, gently pound the shrimp meat to tenderize it, then marinate it briefly with seasonings such as cooking wine and salt. Afterward, lay the marinated shrimp flat to resemble butterfly wings, coat with starch, and deep-fry until golden and crispy. Finally, serve with your preferred dipping sauce.
Spicy Pork Stir-FryStir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
Yuan Yang Spicy Beef in Boiling WaterA fusion dish from Sichuan cuisine, featuring beef sliced and cooked in two distinct flavors—spicy and numbing on one side, and fragrant red oil on the other—with vegetables like bean sprouts and cabbage.
Black Pepper Crispy Lotus Root with BeefA dish featuring tender beef and crisp lotus root stir-fried with black pepper sauce, offering a savory and aromatic flavor.