Wu Du Cheng Wai Home-style Cuisine (Danzishan Branch)
川菜 · ⭐ 4.4
3rd Floor, Zekexinzehui, No. 19 Qunhui Road
Dishes
Stir-Fried Chicken OffalStir-fried Chicken Offal is a dish made primarily from chicken hearts, liver, and gizzards, combined with vegetables such as green and red peppers, and quickly stir-fried. First, clean the chicken offal and slice it; prepare the vegetables by cutting them. Then, heat a wok with oil, sauté葱姜蒜 (scallions, ginger, and garlic) until fragrant, add the chicken offal and stir-fry quickly until it changes color. Finally, add the prepared vegetables and seasonings, and stir-fry thoroughly to combine.
Dry Pot ShrimpDry Pot Shrimp is a dish made with fresh shrimp and stir-fried with green peppers, onions, garlic, and ginger. After cleaning and marinating the shrimp, it's cooked with the ingredients and finished with a special dry pot sauce to infuse flavor, resulting in tender, aromatic shrimp.
Local Tomato Meatball SoupA comforting soup made with fresh tomatoes and pork meatballs, simmered until tender in a savory broth.
Fried Pork Crumbs with Napa CabbageOil渣 cabbage is a home-style dish made with pork cracklings and napa cabbage. First, fry the cracklings until fragrant, then add chopped cabbage and stir-fry until soft, allowing the cabbage to absorb the rich flavor. Minimal seasoning is used to preserve the natural taste of the ingredients.
Sweet and Sour Fish StripsA Chinese dish made with fish fillets cut into thin strips, deep-fried and tossed in a sweet and sour sauce. Crispy texture with balanced tangy and sweet flavors.
Sautéed Sweet Potato Vermicelli SaladA refreshing dish made from sweet potato starch noodles, tossed with a savory and spicy sauce for a tangy, satisfying bite.
Sour Sweet Pork with Green Pickled ChiliA classic Sichuan dish featuring pork strips stir-fried with green pickled chili and vegetables in a sweet-and-sour sauce.
Crispy Radish Cubes Stir-fried with Liver TipsCrispy radish cubes stir-fried with pork liver tips, quickly cooked for a crisp and tender texture with a distinctive flavor.
Pan-Fried Second-Season Rice CakeMade from high-quality second-season rice, this dish is steamed, sliced, and pan-fried until golden brown for a crispy exterior and soft interior with rich rice aroma.
Fresh Chili and Tender Carp in Clay PotFresh chili and tender carp are simmered together, resulting in a spicy and flavorful dish with a rich broth.
Chicken and Rice PumpkinChicken and rice pumpkin is a dish made with chicken, rice, and pumpkin. Chicken cubes are stir-fried with rice and then cooked with pumpkin pieces until soft, offering a rich and flavorful taste.
Five-Spice DuckA traditional dish made by slow-cooking duck with five-spice powder and other seasonings until tender and flavorful.
Mapo TofuMapo 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.
Spicy Mouth-Watering ChickenSpicy numbing chicken is a cold dish made with chicken thighs or whole chicken, boiled, cooled, sliced, and mixed with a spicy sauce of Sichuan peppercorns, chili oil, garlic, ginger, scallions, sesame paste, soy sauce, vinegar, sugar, and sesame oil. The dish has a bright red color, tender chicken, and a rich, spicy-savory flavor.