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Shanli Qiao (Beicheng Wanda Branch)

地方菜 · ⭐ 4.6

Units 4F-4015 & 4F-4016, Beicheng Wanda Plaza, Shuangfeng Industrial Zone, Fuyang North Road

Dishes

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  Childhood Steamed Egg

  A classic home-style dish made by steaming eggs with warm water, resulting in a smooth and delicate texture. A nostalgic comfort food for many.
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  Ice Cream

  Ice cream is a frozen dessert primarily made from cream, sugar, and flavorings. By mixing these ingredients and freezing them at low temperatures, a soft and smooth ice cream is produced. It has a delicate texture and extremely low temperature, making it an ideal treat for cooling off in summer.
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  Nyonya Soup

  A rich, creamy soup blending Malay and Chinese flavors, made with coconut milk, shrimp, chicken, tofu, and vegetables.
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  Stir-Fried Chicken Offal

  Stir-fried Chicken Offal is a dish made primarily from chicken hearts, liver, and gizzards, combined with vegetables such as green and red peppers, and quickly stir-fried. First, clean the chicken offal and slice it; prepare the vegetables by cutting them. Then, heat a wok with oil, sauté葱姜蒜 (scallions, ginger, and garlic) until fragrant, add the chicken offal and stir-fry quickly until it changes color. Finally, add the prepared vegetables and seasonings, and stir-fry thoroughly to combine.
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  Dry Pot Mountain Wild Green Beans

  Dry Pot Mountain Wild Green Beans is a dry pot dish featuring green beans as the main ingredient. It uses fresh green beans, accompanied by sliced pork belly, garlic cloves, dried chili peppers, and Sichuan peppercorns. The green beans are first stir-fried in oil until slightly wrinkled, then cooked with pork belly to render its fat, and finally simmered with spices in a dry pot over low heat to fully absorb the flavors. The dish results in crisp green beans with a rich meaty aroma and the characteristic toasted fragrance of dry pot cooking.
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  Dry Pot Duck Jaw

  A spicy Sichuan dish featuring duck jaw stir-fried in a dry pot with vegetables like bell peppers and onions, delivering rich aroma and bold flavor.
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  Huizhou Soy Sauce Duck

  Huizhou sauce duck is made from duck meat, marinated and air-dried, then slowly stewed with soy sauce, yellow wine, sugar, and spices. The finished dish has a bright red color and tender, fall-off-the-bone texture.
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  Anhui-style Grilled Sea Bass

  Fresh sea bass marinated in Anhui-style sauce and grilled to perfection, offering a delicate balance of savory and slightly sweet flavors.
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  Spicy Blood Curd

  A spicy Sichuan dish made with duck blood, vegetables, and chili, known for its bold flavor and tender texture.
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  Braised Pork Belly with Abalone

  Abalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.
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  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.

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