Shang Chuan Yan · Authentic Sichuan Cuisine (Jiulonghu Branch)
川菜 · ⭐ 4.5
200 meters north of the intersection of Shangrao Street and Jiulong Avenue
Dishes
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
Spicy Boiling FishFresh carp is stir-fried with vegetables and spicy ingredients, then served in a hot oil sauce for a bold, numbing flavor.
MaoxuewangMaoxuewang 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.
Sichuan Boiled BeefSichuan-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.
Sichuan-style Tripe with Pickled ChiliSpicy pickled pepper with pig kidneys is a dish featuring pig kidneys sliced and blanched, then stir-fried with pickled peppers, green and red peppers, scallions, ginger, and garlic for a tender texture and tangy-spicy flavor.
Spicy Beef TripeA classic Sichuan dish made with fresh beef tripe stir-fried quickly with chili, Sichuan peppercorns, garlic, and ginger for a spicy, numbing flavor.
Red Braised Tender Chicken FeetChicken feet are blanched, then slowly stewed with soy sauce, sugar, star anise, and other seasonings until tender and falling off the bone. The dish has a rich, glossy red color and a soft, gelatinous texture.
Fatty Intestine Twice-Cooked PorkFatty intestine and pork belly are stir-fried together after blanching the intestine to remove odor, then cooked with fermented bean paste, chili, ginger, and garlic for a savory, slightly spicy flavor.
Jumping CarpA Sichuan dish featuring fresh carp cooked with ginger, garlic, and chili, delivering a spicy and aromatic flavor.
Spicy Chili Double TendonsSpicy chili double tendons are made from beef and pork tendons, boiled then sliced and stir-fried with dried chilies and Sichuan peppercorns. The dish has a chewy texture and bold spicy-numbing flavor, highlighting the characteristic taste of Sichuan cuisine.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Spicy Frog LegsStir-fried Frog is a dish primarily made with frog meat, cooked with various spices and seasonings. The frog meat is tender and, after careful marination, is stir-fried with chili peppers, Sichuan peppercorns, and other seasonings, resulting in an appealing color and aroma.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
Mapo TofuMapo 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.