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Lan Xiaoyu (Wuyue Plaza Branch)

川菜 · ⭐ 3.9

WuYue Plaza, Basement Level 1 (B1), Intersection of Changjiang East Road and Qiaotouji Road, Unit B1116

Dishes

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  Sichuan Mǎoxiěwàng

  Sichuan Maoxuewang is a spicy Sichuan-style hot pot dish primarily made with duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin. First, the ingredients are blanched or cooked, then stir-fried with beef tallow hot pot base until fragrant, followed by adding broth to boil and finally simmering all ingredients together to absorb the flavors.
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  Napa Cabbage with Pork Lard Crumbs

  A classic Chinese home-style dish made by stir-frying napa cabbage with crispy pork lard crumbs for a savory, satisfying flavor.
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  Stir-fried Braised Pig Face

  A dish made by stir-frying braised pig face meat with vegetables like green peppers and garlic, resulting in a rich, savory flavor.
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  Lemon Sichuan Fish with Sauerkraut

  Lemon sauerkraut fish features fresh fish slices cooked with sauerkraut and lemon slices. After boiling in broth or water, lemon adds acidity. The dish offers tender fish and a rich, tangy flavor.
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  Oil Cake Stir-Fried Silver Shoots

  Oil cake stir-fried with mung bean sprouts, a quick-fried home-style dish featuring crispy oil residue and tender beansprouts, delivering a savory, aromatic flavor.
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  Pickled Chili Old Jar Sour Cabbage Fish

  Fresh carp stewed with old jar sour cabbage and pickled chili, creating a tangy and spicy flavor with tender fish meat.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Spicy Chicken Offal Stir-fry

  Spicy chicken offal stir-fry features chicken hearts, liver, and gizzards, quickly cooked with chili, scallions, ginger, and garlic for a tender texture.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  Self-serve Stir-fried Pickled Vegetables

  A dish of pickled vegetables stir-fried with garlic and chili, served fresh from the wok.

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