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
Country Crispy Pork StripsA traditional Chinese dish made by frying marinated pork strips until crispy, offering a savory and crunchy texture.
Yuanbao Xiaodong RiceA flavorful rice dish made with small-town rice, eggs, ham, and carrots, stir-fried to perfection for a savory and satisfying meal.
Tiger Skin Chicken FeetChicken 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.
Yam Flour DishA 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.
Perfect Nutrition Fish Soup RiceA nutritious fish soup rice dish made with fresh fish, tofu, and vegetables, simmered into a flavorful broth and served over rice.
Yanbang Local Chicken FeetYanbang 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.
Stone-ground Black Bean CurdStone-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.
Green Pepper and Sichuan Peppercorn Fish in Sour Cabbage SauceFresh carp is cooked with sour cabbage, green peppers, and Sichuan peppercorns, creating a spicy and tangy dish with tender fish meat.
Old Chengdu Classic Sour FishA classic Sichuan dish featuring fresh carp, fermented vegetables, and spicy broth, known for its tangy and numbing flavor.
Old Chengdu Intangible Cultural Heritage Sour Cabbage FishOld 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.
Spicy Old-Vat Sichuan Fish with Pickled VegetablesA spicy Sichuan dish featuring fresh carp, pickled vegetables, chili, and Sichuan peppercorns. Tender fish, tangy sour cabbage, and rich numbing-spicy flavor.
Spicy Sichuan Fish with Pickled VegetablesSpicy 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.