Sichuan snacks served in luxury

ShunXing is one of the nicer places where we hosts clients to try a variety of Sichuan style snacks. Rather than going around different street stalls to try each snack, this restaurant allows you to try them all at once in a comfortable setting.

The interior of the restaurant is shaped with traditional chinese elements, with a bit of modern touch. Lots of grey bricks and dark wood reflecting the styles of traditional chinese buildings.

Once you enter the building, there are open seating to the left and right. As you walk down the corridor, there are different stands where each specialty is prepared.

This is the 锅盔 stand. It is a pancake dough wrapped with meat and then deep fried and then left to dry in the oven. It is a crispy and savory dish that is usually paired with sour and spicy noodles below. A nice crunchy texture to go with the soft noodles.

This translated to english is three big canons. It is a glutinous rice ball rolled in ground peanut and covered in brown sugar syrup. It should be sweet, soft and fragrant.

Here is a roasted duck station. Duck skin is massaged and puffed up, the inside of the duck marinated and then left to cook in a wood fired oven. Usually apple wood is used to give it a hickory smell. Sichuan roast duck is a little different from the Beijing roast duck. Sichuan roast duck which originated in Le Shan ( 乐山) is a little sweeter and usually brushed with maltose sugar.

The duck skin is then carved and wrapped in a pancake with hoisin sauce, shallots and green onion flakes.

This is the buns ( mantou) stand.

The round pancake like dish is called cake batter pastry ( 蛋烘糕）It is made from a sweet pancake like batter and you can choose what fillings go inside. My favorite is salty pork floss with cream. The mixture of sweet and salty and the fragrant grilled pancake is truly satisfying.

On the left is Chengdu dumplings earlier post talks in detail for the chengdu dumplings. On the right is the pork intestine noodles. This is a sour and savory dish made with green bean noodles and usually paired with the pancake dough wrapped with meat.

Shun Xing Chengdu chengdu dumplings and pork intestine noodles

The green glutinous rice dish is also from YiBin area and it is called 叶儿耙. The dough is glutinous rice and the filling is pan fried minced pork and a fermented vegetable called yacai 芽菜. They are then steamed and eaten warm. The soft glutinous rice makes a good companion with the salty fermented vegetables.

Shun Xing Chengdu green glutinous rice dish ( 叶儿耙）

Steamed meat. This is a very staple dish in Sichuan. Seasoned meat is steamed with pre cooked rice and five different types of spices. The resulting dish is very fragrant and soft.

Tofu pudding. Usually tofu pudding is served as a desert in southern parts of china like Guangzhou but here in Sichuan, they are served in a savory dish. It is served with minced pork, soy sauce, red chili oil and fried soybeans. The soft pudding and crunchy fried soybeans is a great pairing of texture.

The way this dish is presented is special. Chinese yellow croaker fish and chips but it’s served on a fish hook. Very unique presentation.

Below are four different types of marinated meat. Top left is pork ears, then there is the pork shank, bottom left is rabbit stomach and bottom right is beef shank. You can dip the dish in dried chili powder in the middle.

The infamous kung pao dish. Today is kung pao shrimp. The popular dish kung pao chicken is actually an authentic dish from Sichuan. The use of sweet vinegar, leeks, peanuts or cashew gives this dish the signature taste.

Sichuan style wontons in clear soup.

Panda mochi with cream. Looks just like pandas we saw at the Panda conservatory.

Tips:

Tea is very overpriced at this place, do not order specialty teas

Name to search in Baidu or Gaode map:

顺兴老

Address:

成都市武侯区新天府大道中段1号新会展中心廊桥166号

Phone:

028-85380007 028-85380008