Chuanxiang Meiwawa Fish · Premium Sichuan Cuisine (Huacheng City Branch)
火锅 · ⭐ 3.8
Shop 013, 1st Floor, Building J, Chengdu Huacheng Plaza, No. 17, Xinyuan Road, Xixiangtang Subdistrict
Dishes
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Home-style Twice-Cooked PorkHome-style stir-fried pork belly is made by boiling and slicing the pork belly, then stir-frying with fermented broad bean paste, garlic chives, and green peppers. The key step is to sauté the pork until its fat renders out, making the slices slightly curled and fragrant, then season and mix well.
红油凤爪红油凤爪是一道以鸡爪为主要食材的凉菜，经过焯水、去腥处理后，用红油、辣椒油、蒜末、姜片、花椒等调料拌制而成。制作过程中鸡爪需煮至软糯，再冷却后拌入调味料，使其充分入味。
脆笋五花肉脆笋五花肉是一道以五花肉和脆笋为主要食材的菜肴。五花肉切片后焯水去腥，与切段的脆笋一同炒制，加入调味料如生抽、老抽、糖和少许料酒，翻炒均匀至熟透。成品色泽红亮，肉质软糯，脆笋爽脆。
Stir-fried腊肉 with Garlic ShootsStir-fried腊肉 with garlic chives is a Chinese home-style dish using cured pork and garlic chives as main ingredients. The pork slices are stir-fried with chopped garlic chives, using the pork's fat to enhance aroma while the chives add freshness. Minimal seasoning is used to preserve the natural flavors.
Water Snail and Mustard Greens SoupA savory soup made with fresh water snails and mustard greens, simmered with ginger and salt for a light yet flavorful dish.
Spicy Girl Moxue WangA spicy Sichuan-style hot pot dish made with duck blood, bean sprouts, luncheon meat, and beef tripe, simmered in a fiery broth.
Spicy Duck FeetSpicy duck feet is a dish primarily made with duck feet, which are marinated and cooked to fully absorb the spicy and numbing seasonings, resulting in a bright red color. The preparation process includes cleaning the duck feet, blanching to remove odor, then stir-frying with chili peppers, Sichuan peppercorns, and other seasonings, followed by reducing the sauce to intensify the flavor—creating a rich, spicy, and numbing taste.