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Shanchengwai Sour Cabbage Fish · Sichuan Cuisine (Wanzhou Wanda Store)

川菜 · ⭐ 4.6

3rd Floor, Wanda Plaza, at the intersection of Beibin Avenue and Dianbao Road

Dishes

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  Country Crispy Pork Strips

  A traditional Chinese dish made by frying marinated pork strips until crispy, offering a savory and crunchy texture.
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  Yuanbao Xiaodong Rice

  A flavorful rice dish made with small-town rice, eggs, ham, and carrots, stir-fried to perfection for a savory and satisfying meal.
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  Tiger Skin Chicken Feet

  Chicken feet are deep-fried until the skin cracks like tiger stripes, then braised in a spicy sauce with garlic and ginger for a rich, savory flavor.
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  Yam Flour Dish

  A dish made from yam flour, prepared by mixing yam powder with water and cooking until it becomes translucent and smooth, often served with sauce or broth.
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  Perfect Nutrition Fish Soup Rice

  A nutritious fish soup rice dish made with fresh fish, tofu, and vegetables, simmered into a flavorful broth and served over rice.
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  Yanbang Local Chicken Feet

  Yanbang local chicken feet are made from free-range chicken feet, braised and stewed using traditional methods. The meat is firm with rich gelatin, offering a chewy texture. Seasoned with salt and multiple spices typical of Yanbang cuisine, delivering a savory, salty flavor with a long-lasting aftertaste.
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  Stone-ground Black Bean Curd

  Stone-ground black bean curd is a soy product made primarily from black beans, ground using a stone mill and then cooked. To prepare it, black beans are soaked, ground into a pulp, filtered to remove residue, heated to boiling, and then a coagulant is added to solidify the soy milk into a tofu-like consistency. Finally, seasonings or side dishes can be added according to taste.
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  Green Pepper and Sichuan Peppercorn Fish in Sour Cabbage Sauce

  Fresh carp is cooked with sour cabbage, green peppers, and Sichuan peppercorns, creating a spicy and tangy dish with tender fish meat.
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  Old Chengdu Classic Sour Fish

  A classic Sichuan dish featuring fresh carp, fermented vegetables, and spicy broth, known for its tangy and numbing flavor.
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  Old Chengdu Intangible Cultural Heritage Sour Cabbage Fish

  Old Chengdu Intangible Cultural Heritage Sour Cabbage Fish is made with grass carp and traditional sour cabbage, cooked by stewing. It has a tender texture and a sour-spicy flavor with strong local characteristics.
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  Spicy Old-Vat Sichuan Fish with Pickled Vegetables

  A spicy Sichuan dish featuring fresh carp, pickled vegetables, chili, and Sichuan peppercorns. Tender fish, tangy sour cabbage, and rich numbing-spicy flavor.
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  Spicy Sichuan Fish with Pickled Vegetables

  Spicy sour cabbage fish features tender fish slices with pickled mustard greens and bean sprouts, stir-fried with chili and Sichuan pepper in hot oil, then simmered in broth. The fish is silky, the soup rich, and the flavor tangy and spicy.

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