Wanjia Xiaocai (Huacao Branch)
特色菜 · ⭐ 3.2
No. 72, Lane 2000, Beizha Road (Jinse Xijiao City)
Dishes
Jiuxiang Large Bowl FrogA Sichuan-style dish featuring frog meat stir-fried with vegetables and spicy seasonings, known for its bold, numbingly spicy flavor.
Scallion Fried Farm EggsA simple and delicious dish made with fresh scallions and farm-fresh eggs, stir-fried to perfection for a savory, aromatic meal.
Signature Earth-Braised Sea Mixed FishA signature dish featuring a mix of fresh sea and river fish slow-cooked in an earth oven with ginger, garlic, and chili for rich, savory flavor.
Signature Braised Pork BellySignature braised pork belly is a traditional delicacy made primarily with pork belly. The pork belly is cut into cubes, first pan-fried until slightly golden, then simmered slowly with caramelized sugar, cooking wine, soy sauce, and other seasonings until the meat becomes tender and the sauce thickens.
Steamed White FishSteamed white fish is a dish made with fresh white fish, seasoned with ginger slices and green onions, and steamed to preserve its natural flavor.
Hot-Flashed Crisp Pork KidneyA Sichuan-style cold dish made with pork kidneys quickly stir-fried in hot oil, served crisp and aromatic with spices.
Scallion Fragrant Lipu Taro StewA savory stew featuring fragrant Lippu taro and scallions, slow-cooked to perfection for a rich, comforting flavor.
Sichuan Peppercorn FishGreen Sichuan pepper fish uses fresh grass carp as the main ingredient, paired with green Sichuan peppercorns, ginger, garlic, dried chilies, and other seasonings. The fish slices are marinated with wine and salt, then stir-fried or stewed with green Sichuan pepper and other spices to ensure tender, flavorful meat.
Fragrant Stinky TofuA traditional snack made by fermenting and frying tofu, known for its strong aroma and crispy texture, often served with spicy sauce and garlic.
Black Pepper Sirloin CubesBlack pepper beef cubes is a dish made with beef tenderloin, marinated and stir-fried with black pepper, onions, and green peppers.