Chuanai Sichuan Cuisine - Food Lovers' Group

Chuan Ai owns a 1,000-square-meter single-family building with 10 boxes in an Internet celebrity neighborhood like Changshu Road! Say goodbye to the cookie-cutter boom and build a Chengdu faction restaurant in the center of the magic city!

The owner of Chuan Ai has 28 years of experience in Sichuan cuisine. Chef Wu Xiaopeng has studied this industry for 35 years. During his two and a half years in Shanghai, Chuan Ai has become the first choice restaurant for business banquets and gatherings with friends.

This steaming fish boiled in water, and it immediately poke the memory of our Sichuan cuisine! After trial and error, three types of fish, black fish, Jiang Tuan, and dragon fish were selected, which not only met the taste of Shanghainese, but also had a higher degree of selection. Black fish has a meaty feel, Jiang Tuan fat is tender and tender, and dragon fish skin is chewy. You can choose according to your own taste~

The oil is a one-time-use oil carefully selected by the store from more than a dozen natural plant spices and secretly brewed for 4 hours. This is also the key guarantee for the taste of boiled fish~

Each serving of boiled fish uses a full 2 catties of fish and 8 taels of Sichuan Chaotian pepper. The fresh fragrance of the fish and the spicyness of the Chaotian pepper are all incorporated into the oil soup. A super large plate is 100 points of satisfaction! Chili can also be freshly ground and spiced with oil. It is super fragrant. It is worth taking home to cook and noodles. This kind of service is the first in Shanghai!

Two and a half catties of Australian Spiny lobster is carefully marinated with natural spices, vegetable oil and 13 kinds of natural spices are simmered for 4-5 hours, and one and a half catties of Sichuan Chaotian pepper are then made into a boiling water for Australian Spiny lobster.

The hot oil at 200°C is poured into the pot to quickly lock the lobster fat, and the meat is white and sweet. The whole dish is fragrant but not spicy, and the taste is mild and not irritating. It is the flavor of authentic Chengdu cuisine~

This disc is simply the super supreme of the Fried ducks blood world! There are 13 kinds of ingredients and a soup base boiled for eight hours. If you say that this is Shanghai’s most diligent Fried ducks blood, no one should refute it, right?

Everything can be bloody! Fatty intestines, eel, beef, hairy belly, luncheon meat, duck blood, shrimp… You can find all the unexpected ingredients in this plate! In Sichuan cuisine, it is the most abundant, authentic and memorable Fried ducks blood!