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Shuan Yi Quan Wang Xiao Qian

自助餐 · ⭐ 4.1

Unit 03A, Fourth Floor, Building B, He Mei Hui Shopping Mall, Shimen Road, Wulituo Subdistrict

Dishes

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  Sliced Tripe Skewers

  A spicy Sichuan-style dish featuring skewered pig or beef tripe, cooked in a numbing and spicy broth for a crisp and flavorful bite.
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  Beef with Cabbage

  Cabbage beef is a dish made primarily with beef and cabbage. Beef is sliced or shredded and stir-fried with chopped cabbage, seasoned with soy sauce, cooking wine, ginger, and garlic to create tender beef and crisp cabbage.
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  Beef Slices with Cabbage

  Cabbage and beef slices is a dish made primarily with beef slices and cabbage. Beef is marinated, then stir-fried with sliced cabbage and seasonings like scallions, ginger, and garlic.
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  Sichuan-style Braised Pig Intestines

  Sichuan-style braised pork intestines use pig intestines as the main ingredient, cleaned and then slowly simmered in a seasoned broth with star anise, cassia bark, bay leaves, Sichuan peppercorns, and dried chilies to absorb rich flavors. The result is tender, flavorful intestines with a complex texture.
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  Sichuan-style Chicken Cartilage

  Sichuan-style chicken cartilage stir-fried with chili, Sichuan pepper, ginger, garlic, and green onion. After blanching, the chicken cartilage is stir-fried with seasonings to achieve a flavorful and crisp texture.
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  Beef Cubes

  Beef cubes are made by cutting优质 beef into small cubes, then marinated and quickly stir-fried at high heat to retain the tender texture of the beef. Vegetables and seasonings are added appropriately during cooking.
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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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  Fatty Intestine with Knots

  Fechangjie is a dish made primarily from pork intestines, cleaned and blanched, then stir-fried or stewed with bean sprouts, wood ear mushrooms, and seasonings like scallions, ginger, garlic, soy sauce, and cooking wine for rich flavor.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
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  Bull Beef Strips

  Wang Bao beef strips is a dish made primarily from beef shank, sliced and marinated before being stewed or braised to achieve tender, flavorful meat. The finished strips have a bright red color and a firm, chewy texture.
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  Spicy Tripe Slices

  Spicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).
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  Spicy Crispy Tripe

  Spicy crispy tripe is a dish made from pork stomach, sliced after cleaning and blanched until tender. It's stir-fried with chili, Sichuan pepper, and other seasonings, with careful control of heat to maintain a crisp texture.
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  Spicy Chicken Cubes

  Spicy chicken cubes stir-fried with chili and Sichuan pepper, a classic Sichuan dish known for its bold flavor and numbing heat.

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