Chuanxiang Dock (Shouyi Road Branch)
川菜 · ⭐ 3.1
Opposite Shunmin Building at the Intersection of Shouyi Road and Wuluo Road
Dishes
Hanging Pot Spare RibsA dish of pork ribs stewed slowly in a hanging pot with potatoes and beans, resulting in tender meat and rich broth.
Hanging Pot LambA dish made with fresh lamb and vegetables, slow-cooked in a hanging pot for rich flavor and tender meat.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.- Sichuan-style Pickled FishA spicy and sour fish dish made with fresh carp, pickled vegetables, and chili, popular in Sichuan cuisine.
Dry-Fried Glutinous Rice FishA Sichuan dish featuring small fish and glutinous rice cakes, pan-fried until crispy and seasoned with chili and garlic for a spicy, aromatic flavor.
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
Yangzhou Fried RiceYangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
Pork Rib and Lotus Root SoupPork rib and lotus root soup is primarily made from pork ribs and lotus roots. After blanching the ribs, they are cooked together with peeled and cubed lotus roots in a pot with water until the ribs become tender and the lotus roots turn soft and sticky. Season to taste and serve.- Pickled Radish and Konjac NoodlesA refreshing dish made with konjac noodles stir-fried with spicy pickled vegetables, offering a low-calorie, tangy, and satisfying meal.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Special Roast FishSpecial grilled fish is made with fresh fish as the main ingredient, combined with various spices and vegetables, then marinated and grilled. The fish meat is tender and the skin is crispy, paired with an abundance of side dishes, creating a unique flavor.
Century Egg and Pork SoupA classic Chinese soup made with century eggs and pork, simmered slowly for a rich, savory flavor.
Braised Wuchang FishBraised Wuchang fish is a Chinese dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is marinated with ginger slices and scallions to remove fishy odor, then pan-fried until lightly golden on both sides. Soy sauce, sugar, cooking wine, and water are added, then simmered over low heat until the sauce thickens and the fish is well-seasoned.
Jingchu Wood-fired ChickenJingchu wood-fired chicken uses locally raised free-range chickens, slowly roasted over wood fire until crispy outside and tender inside, then simmered with chili, Sichuan pepper, ginger, garlic, and other spices, delivering rich flavor and fresh meat with a distinct wood-fired aroma.
Fried Pork with Tofu SkinXianggan Hui Guo Rou is a dish primarily made with pork belly and dried tofu. First, boil the pork belly until tender, then slice it thinly. Next, cut the dried tofu into strips. In a wok, stir-fry minced ginger and garlic until fragrant, add doubanjiang (spicy bean paste) to release the red oil, then add the pork belly slices and stir-fry until slightly curled. Finally, add the dried tofu and green peppers, season with an appropriate amount of soy sauce, sugar, and salt, and stir well to combine.
Spicy Prawn Stir-frySpicy prawns stir-fried with chili, garlic, and ginger for a bold, aromatic flavor.
Eel and Frog StewA dish made by braising eel and frog with soy sauce and other seasonings, resulting in a rich, savory flavor.
Spicy FishSpicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.