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Wangchuanli Special Sichuan Cuisine (University Town Branch)

川菜 · ⭐ 3.7

No. 29 Daxuecheng West Road, Annex No. 72, Huqi Subdistrict

Dishes

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  Stir-fried Pea Shoots

  A quick stir-fry of fresh pea shoots with garlic and chili, resulting in a crisp and savory dish.
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  Spicy Chicken Gizzard Stir-fry

  Dry Pot Chicken Gizzard is a dish featuring chicken gizzards as the main ingredient, typically stir-fried with vegetables like green pepper, red pepper, and onion. The gizzards are sliced, then cooked with seasonings and vegetables to absorb flavors, followed by high-heat stir-frying to lock in moisture and create a dry, aromatic taste.
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  Signature Dry-Loaded Vermicelli

  A Cantonese-style dish featuring vermicelli noodles tossed with shrimp, chicken, and vegetables in a savory sauce, offering a rich and satisfying flavor.
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  Pea Shoot and Pork Belly Soup

  Pea shoot and crispy pork soup is made with fresh pea shoots and fried crispy pork. The pork is sliced and cooked together with the pea shoots in clear broth, resulting in a flavorful soup where the pea shoots remain bright green and crisp, while the pork stays tender inside and crispy outside.
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  Golden Soup Sour Cabbage Fish Slices

  A spicy and sour dish made with fish slices, sour cabbage, and a golden broth, typical of Sichuan cuisine.
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  Grilled Potato Slices

  Pan-fried potato slices are made from potatoes sliced thin and cooked on a hot iron plate until the surface is slightly charred and the inside is soft. A small amount of oil, salt, and seasonings are added during cooking to create a unique aroma and texture.
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  Spicy Dry Pot Double Dish

  A spicy Sichuan-style dish featuring pork and potatoes stir-fried with vegetables and chili peppers, delivering a bold, aromatic flavor.
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  Spicy Boiled Wuchang Fish Slices

  A spicy Sichuan dish featuring tender fish slices cooked in a fiery broth with vegetables and aromatic spices.

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