Zhi Zibo Nu Wa Spicy Fish·Zhongzheng Sichuan Cuisine (Wudaoku Store)
川菜 · ⭐ 4.7
Food Court, 3rd Floor, Wudaokou International Fashion & Food Plaza, Zhongguancun Subdistrict
Dishes
Black Chicken Ginseng SoupBlack chicken ginseng soup is made with black chicken and ginseng. After blanching the chicken, both ingredients are simmered in water until the meat is tender and the broth is clear and delicious.
小刀回锅肉小刀回锅肉是一道经典的川菜，以猪后腿肉（二刀肉）为主料，配以青蒜苗、郫县豆瓣酱等辅料烹制而成。制作时先将猪肉煮至断生，切片后入锅煸炒出油，再加入豆瓣酱炒出红油，最后放入蒜苗等快速翻炒。成菜色泽红亮，肉片肥而不腻、咸鲜微辣，带着浓郁的酱香和蒜苗清香，口感层次丰富，是下饭的绝佳选择。
Grandma's Small Bowl NoodlesXiao Wan Po Po Noodles is a dish made with fine noodles, pork mince, greens, and egg. Cooked noodles are placed in a small bowl, topped with stir-fried meat, vegetables, and a fried egg, then poured with a savory sauce made from soy sauce, salt, and monosodium glutamate.
Sichuan-style Houttuynia cordata TipsSichuan-style Houttuynia cordata tips are made primarily from fresh houttuynia cordata, combined with chili, garlic, Sichuan pepper, and other seasonings. After washing and cutting the houttuynia into segments, it is briefly salted, then mixed evenly with the seasoning blend. The dish offers a crisp texture and unique flavor.
Signature Boiled FishSignature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
Authentic Sichuan Boiled FishAuthentic Shuizhu Yu is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a spicy oil sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, it is garnished with chopped green onions and cilantro. The preparation emphasizes precise heat control and seasoning to achieve tender fish meat and a rich, flavorful broth.
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.
迷宗凉粉迷宗凉粉是一道融合创新的中式凉菜，以优质豌豆淀粉制成的凉粉为主料，口感爽滑Q弹、清凉细腻。通常配以特调酱汁，包含生抽、香醋、蒜泥、红油辣椒等，撒上花生碎、香菜点缀。整体口味层次丰富，酸辣开胃，酱香与蒜香交融，是夏季消暑的经典小吃。
Zhen San Jiang Spicy ChickenZhen Sanjiang Spicy Chicken is a dish made primarily from chicken, stir-fried with dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried together with a large amount of dried chilies and Sichuan peppercorns, allowing the chicken to absorb the spicy and fragrant flavors. The result is crispy texture with rich aroma.
馋嘴土豆丝馋嘴土豆丝是一道经典家常菜，以土豆为主要食材，切丝后快速翻炒而成。制作时先将土豆去皮切细丝，浸泡去除多余淀粉，再与青红椒丝、蒜末一同入锅爆炒，最后淋入少许香醋和调味料。成品口感爽脆，酸辣开胃，色泽金黄透亮，是一道简单快手又下饭的美味菜肴。