Wafangju · Authentic Chongqing Cuisine (Beihuan Store)
川菜 · ⭐ 4.5
No. 28 Jincheng Road, Annex No. 13–14
Dishes
Beef丝 for RiceBeef stir-fry with rice is a home-style dish made by marinating beef strips in seasonings, then stir-frying with green peppers and onions. Soy sauce, cooking wine, and starch are commonly used to make the beef tender and flavorful, perfect with rice.
Village Earthy Wild KonjacVillage earthy wild konjac is made primarily from wild konjac, cleaned, sliced, and boiled or stewed in water. It has a smooth, chewy texture with a natural plant aroma, without added seasonings, preserving its original flavor.
Braised Dish PlatterA mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
Cumin Beggar's Chicken RibsPork ribs marinated with cumin, spices, and sauce, then wrapped in lotus leaves and roasted. Crispy exterior, tender meat with rich cumin aroma.
Cumin Pork RibsCumin ribs is a dish made primarily with pork ribs, marinated with cumin powder, chili powder, garlic, and ginger, then pan-fried or grilled to achieve a crispy exterior and tender interior with rich aroma.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Signature Spicy ChickenSignature Spicy Chicken features thigh meat or whole chicken, boiled, cooled, and sliced, then drizzled with a sauce made from chili oil, Sichuan pepper powder, garlic, ginger, soy sauce, vinegar, sugar, and sesame paste, topped with crushed peanuts and green onions. The dish emphasizes tender chicken and rich sauce.
Signature Flame-Crisp Skin FishFresh fish is coated with a special crispy batter, deep-fried until golden and crunchy. Served with hot oil poured on table to create a flame effect. Tender, juicy flesh with a fragrant, crisp exterior.
Lai Fu Rabbit (Green Pepper Flavor)A dish made with rabbit meat stir-fried with green peppers, featuring a spicy and aromatic flavor typical of Sichuan cuisine.
Flame-crusted FishA dish featuring a fresh carp coated in a crispy skin after frying, served with a spicy sauce and ignited for dramatic presentation.
Spicy Pepper and Century EggBurned pepper egg is a dish primarily made with preserved eggs and burned peppers. The preparation involves peeling and slicing the preserved eggs, then mixing them with the burned peppers and seasonings to create a unique texture and flavor.
Wafangju Signature Spicy FishWafangju Signature Spicy Fish is a Sichuan-style hot dish, primarily made with fresh grass carp or black fish, sliced and marinated with cooking wine and starch. The fish slices are quickly stir-fried in hot oil and set aside. In the same wok, dried chili peppers, Sichuan peppercorns, ginger, and garlic are stir-fried until fragrant, followed by fermented broad bean paste to create a red oil base. Broth is added and brought to a boil. The fish slices are returned to the wok and simmered until fully flavored. Finally, it is garnished with chopped scallions, cilantro, and crispy fried chili peppers. The dish features a bright red broth, tender fish, and a prominent spicy, numbing, and aromatic taste.
Secret-Recipe TofuSpicy tofu is a dish made primarily from soft tofu, seasoned and cooked by frying, stir-frying, or stewing. Common seasonings include soy sauce, cooking wine, garlic, and ginger; some recipes add minced meat, mushrooms, or greens for enhanced flavor.
Clam and Chicken LoveClams stir-fried with chicken, seasoned with garlic, chili, and soy sauce for a savory and aromatic dish.
Sour Spicy Taro NoodlesSour and spicy fern root noodles are a dish made primarily from fern root noodles, seasoned with vinegar, chili oil, Sichuan pepper, and other condiments. First, the fern root noodles are boiled in water until cooked, then mixed evenly with a prepared sour and spicy sauce.- Jinfoshan Cold Water FishFreshwater fish from the pristine streams of Jinfoshan Mountain, prepared by steaming or braising to preserve its delicate texture and natural flavor.
Cilantro Beef SaladCilantro beef salad is a cold dish made with cooked beef and fresh cilantro. Thinly sliced or diced beef is mixed with washed and drained cilantro, then seasoned with soy sauce, vinegar, garlic, chili oil, and more. Simple to prepare, it emphasizes freshness and balanced flavor.
Pressure Cooker Steamed Pig Intestine with Rice FlourA dish made by steaming pig intestines with rice flour and seasonings in a pressure cooker, resulting in a tender and savory flavor.