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Hot Kidney Slice Sichuan Bistro (Wanda Store)

川菜 · ⭐ 3.6

Northeast intersection of Renmin East Road and Dongyuan Road, Zhangjiagang City

Dishes

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  Random Wealth Potato Shreds

  A stir-fried dish made from thinly sliced potatoes, seasoned with garlic, chili, and vinegar for a crisp, tangy flavor.
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  Sichuan Cold Tossed Crucian Carp (2 pieces)

  Sichuan Cold Tossed Crucian Carp is a classic Sichuan-style cold dish. It primarily uses two fresh crucian carp, which are steamed or boiled until cooked and then cooled. The fish meat is removed or served whole, then tossed with a spicy and numbing sauce made from soy sauce, vinegar, chili oil, Sichuan peppercorn oil, minced garlic, minced ginger, chopped scallions, and cilantro. The dish features tender fish meat with a refreshing texture and a signature mala (numbing and spicy) flavor, making it an ideal appetizer for summer.
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  Bishan Spicy Rabbit with Chili

  A Sichuan dish featuring tender rabbit meat stir-fried with spicy local chili peppers from Bishan, known for its bold flavor and aromatic heat.
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  Dry-Fried Beef with Vegetables

  A Sichuan dish featuring stir-fried beef strips with vegetables, known for its rich aroma and spicy flavor.
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  Chengdu Twice-Cooked Pork

  A classic Sichuan dish made with pork belly, boiled then stir-fried with fermented bean paste, green onions, and garlic for a rich, spicy flavor.
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  Boiled Freshly Sliced Yellow Beef

  Boiled Freshly Sliced Yellow Beef is a Sichuan dish made primarily with fresh yellow beef, sliced and cooked by boiling. The beef slices are quickly blanched in boiling water to retain tenderness. It is typically served with a base of bean sprouts and leafy greens, topped with hot oil infused with Sichuan peppercorns, dried chilies, and minced garlic. The dish features tender beef with a spicy, numbing broth that highlights the natural flavor of the beef and aromatic spices.
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  Boiling Sichuan Fish

  Boiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Chongqing Mao Xue Wang

  Ciqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
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  鲜椒仔姜牛蛙

  牛蛙肉质细嫩，搭配鲜椒和仔姜炒制而成。主要食材为牛蛙、鲜辣椒和仔姜，通过热油爆香仔姜和鲜椒，再加入牛蛙快速翻炒，调味后收汁即成。

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