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Shun Hong Sheng Tea House New Sichuan Cuisine (Xincheng Science Park Branch)

川菜 · ⭐ 4.7

No. 195 Taishan Road, Wantde Building, Unit A2

Dishes

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  Mother-in-Law's Ice Jelly

  A sweet, chilled dessert made from starch-based jelly mixed with red sugar syrup and topped with peanuts, sesame, and fruits.
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  Young Ginger King Frog

  Fresh tender frog meat is stir-fried with young ginger slices, dried chili, and Sichuan peppercorns. The frog meat is tender and juicy, with a rich ginger aroma and a spicy-mild numbing flavor.
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  Sichuan Dan Dan Noodles

  A spicy and savory noodle dish from Sichuan, made with sesame sauce, chili oil, and minced pork, served cold or at room temperature.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Kung Pao Chicken

  Kung 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.
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  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.
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  Old Chengdu Husband and Wife Lung Slice

  A classic Sichuan dish made with beef offal, seasoned with chili oil, Sichuan pepper, and garlic, known for its spicy and numbing flavor.
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  Shunxing Shangshang Qian

  A specialty snack made by skewering fresh meat and vegetables, marinated and grilled to perfection—crispy outside, tender inside, with a rich, spicy flavor.
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  Shunhongsheng Signature Maoxuewang

  A classic Sichuan-style hot pot dish featuring duck blood, beef tripe, fish balls, bean sprouts, and cured pork, stir-fried with chili, Sichuan pepper, and fermented broad bean paste for a bold, numbingly spicy flavor.
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  Fish-Flavored Shredded Pork

  Fish-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.
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  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.

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