Close

Xiao Sichuan Restaurant (Shen Shi Store)

川菜 · ⭐ 3.7

Shabby House, South Campus, Shenyang Normal University, Huanghe North Street

Dishes

• 

  Wanzhou Grilled Black Fish

  A Sichuan dish featuring grilled black fish with vegetables and spicy seasonings, known for its rich, numbing flavor.
• 

  Three Delicacies Japanese Tofu Rice Bowl

  A rice bowl featuring tender Japanese tofu topped with a savory blend of shrimp, chicken, and mushrooms, simmered in a light soy-based sauce.
• 

  二代锅包肉

  二代锅包肉以猪里脊肉为主料，切成块状后裹上淀粉糊，油炸至金黄酥脆。随后用糖、醋、水、番茄酱等调制的酸甜汁淋在肉块上，拌匀后装盘。此菜品色泽红亮，外酥里嫩，口感层次丰富。
• 

  Spicy Fish Slices

  A classic Sichuan dish featuring tender fish slices in a spicy, numbing sauce with vegetables like bean sprouts and wood ear mushrooms.
• 

  Kung Pao Chicken Noodles

  Kung Pao Chicken Noodles is a dish made with chicken breast, peanuts, dried chili peppers, green onions, ginger, and garlic, served over cooked noodles.
• 

  Sichuan-Style Fish Fillet Rice Bowl

  A spicy and flavorful dish featuring tender fish fillets in a chili and Sichuan pepper broth, served over steamed rice.
• 

  Pickled Pepper Pork Rice Bowl

  A savory dish of stir-fried pork slices with pickled peppers, served over steamed rice for a tangy and spicy flavor.
• 

  Stir-Fried Three Delicacies

  Stir-fried Three Delicacies is a Chinese stir-fry dish featuring three main ingredients, commonly including pork, green pepper, and wood ear mushrooms. The ingredients are sliced and quickly stir-fried, then seasoned with sauces such as soy sauce, salt, and sugar, followed by thickening the sauce with a cornstarch slurry. The cooking process emphasizes precise heat control to maintain the fresh and tender texture of the ingredients.
• 

  Stir-fried Pig Intestines Rice Bowl

  Sautéed pork intestines over rice, made by cleaning and blanching pig intestines to remove odor, then stir-frying with green peppers and onions, seasoned with soy sauce, cooking wine, and sugar, served over steamed rice.
• 

  Spicy Boiled Black Bass

  Spicy boiled black fish with bean sprouts and cabbage, seasoned with doubanjiang, chili and Sichuan pepper. Fish slices are blanched and cooked with vegetables in boiling water, then topped with hot oil and sauce for rich flavor.

Reviews