Western Shu treasury fish, Kuan Alley No 3, Chengdu, China

Photoblog | Menus

Kuan Alley No 3, Chengdu, dinner

ByQin Xie 21/10/201419/05/2020

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)

Longevity soup, Kuan Alley No 3, Chengdu, China

Honeycomb rice chicken, Kuan Alley No 3, Chengdu, China

Luck and longevity pumpkin, Kuan Alley No 3, Chengdu, China

Dan Dan noodles, Kuan Alley No 3, Chengdu, China

Snails, Kuan Alley No 3, Chengdu, China

Bamboo sour soup and fish lip, Kuan Alley No 3, Chengdu, China

Appetiser fruits, Kuan Alley No 3, Chengdu, China

Peony shrimp, Kuan Alley No 3, Chengdu, China

Shu, flavour vegetables, Kuan Alley No 3, Chengdu, China

Spicy beef, Kuan Alley No 3, Chengdu, China

Dry fried chicken with chillies served in a gourd, Kuan Alley No 3, Chengdu, China

Pan-fried dumpling and brown sugar cake, Kuan Alley No 3, Chengdu, China

Dry fried chicken with chillies served in a gourd, Kuan Alley No 3, Chengdu, China

Luck and longevity pumpkin, Kuan Alley No 3, Chengdu, China

Lamb chops and potatoes, Kuan Alley No 3, Chengdu, China

Table setting, Kuan Alley No 3, Chengdu, China

Smoked sushi, Kuan Alley No 3, Chengdu, China

Crispy crescent ribs, Kuan Alley No 3, Chengdu, China

Prosperity with each step - lamb chops and potatoes, Kuan Alley No 3, Chengdu, China

Closed door, Kuan Alley No 3, Chengdu, China

Candied walnut, Kuan Alley No 3, Chengdu, China

Bird, Kuan Alley No 3, Chengdu, China

Home cooked chicken, Kuan Alley No 3, Chengdu, China

Stir fried seasonal vegetables, Kuan Alley No 3, Chengdu, China

Western Shu treasury fish, Kuan Alley No 3, Chengdu, China

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.