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Bai Nian Shen Chu · Authentic Sichuan Cuisine (Wanke Fifth City Store)

川菜 · ⭐ 4.6

Guanzhuang Road, Vanke Fifth City

Dishes

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  Twice-Cooked Pork

  A classic Sichuan dish made by stir-frying boiled pork slices with green peppers and scallions, seasoned with fermented broad bean paste and chili.
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  Yanbian Beef

  A Sichuan dish made with beef brisket, marinated and braised until tender, then sliced and served with a savory, slightly spicy flavor.
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  Chef's Signature Sea Bass

  Fresh sea bass steamed with ginger, scallions, and garlic, finished with a savory sauce for a delicate flavor.
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  Braised Pork Rib with Lotus Root in Clay Pot

  A traditional Chinese dish featuring pork ribs and lotus root simmered slowly in a clay pot, resulting in tender meat and soft, flavorful vegetables.
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  Braised Spare Ribs with Lotus Root

  Lotus root stewed with pork ribs is a slow-cooked dish using pork ribs and lotus root as main ingredients. After blanching the ribs, they are simmered together with peeled and cubed lotus root in water, ginger slices, and seasonings until the ribs are tender and the lotus root absorbs the flavors.
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  Garlic Butter Shrimp

  Garlic butter shrimp is a dish made with fresh large shrimp. The shrimp are deveined and split open along the back while keeping the tails intact. They are marinated with garlic, salt, and cooking wine, then cooked by stir-frying or steaming.
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  Garlic Butter Butterfly Shrimp with Vermicelli

  Fresh butterfly shrimp steamed with garlic butter and vermicelli noodles, creating a savory and aromatic dish.
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  Pot-edge Cake

  A thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
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  Green Pepper Rabbit

  A spicy Sichuan dish featuring tender rabbit meat stir-fried with green peppers, garlic, and ginger, delivering a bold, numbingly hot flavor.
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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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