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Kuan Alley No 3, Chengdu, dinner

Menu from a banquet dinner at Kuan Alley No 3 in Chengdu’s Kuan Zhai Alleys (with rough English translations and explanations in brackets and in bold):

[Appetiser – fresh fruit]

三巧碟 (Three skillful dishes – candied walnuts, snails, spicy beef)

香脆月牙骨 (Crispy crescent ribs)

家乡鸡块 (Home cooked chicken)

蜀香冒菜 (Shu, as in Sichuan during the Spring Autumn period, flavour vegetables)

[Sushi]

西蜀多宝鱼 (Western Shu treasury fish)

清炒时蔬 (Stir fried seasonal vegetables)

福禄寿喜 (Luck, wealth, longevity and luck – dry fried chicken with chillies served in a gourd)

步步高升 (Prosperity with each step – lamb chops and potatoes)

蜂巢米椒鸡 (Honeycomb rice chicken)

竹筒酸汤鱼唇 (Bamboo, sour soup, fish lips)

福寿南瓜 (Luck and longevity pumpkin)

牡丹虾 (Peony shrimp)

马上好运 (Immediate luck – pan-fried dumpling and brown sugar cake)

担担面 (Dan Dan noodles)

养身素汤 (Longevity soup)

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Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC — ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

https://qinxie.co.uk

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