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Shan Cheng Wai Fish Stew 悉尼山城外酸菜魚 - Authentic Sichuan Fish Hotpot & Chinese Delicacies in Sydney

Shan Cheng Wai Fish Stew 悉尼山城外酸菜魚 in Sydney offers an authentic Sichuan dining experience centered around its signature fish hotpot, 酸菜鱼, featuring fresh fish fillets simmered with tangy pickled mustard greens. The hotpot comes in diverse flavors—original, garlic, green Sichuan peppercorn, mala, and tom yum—each delivering bold, aromatic layers. Complemented by a variety of traditional sides like jellyfish salad and preserved eggs in chili, the menu balances freshness and spice masterfully. Despite occasional wait times, the attentive service and vibrant, addictive flavors make it a standout for lovers of hearty, sour fish stew and Sichuan cuisine.

Shan Cheng Wai Fish Stew 悉尼山城外酸菜魚 at a glance

  • Address 39 Liverpool St, Sydney NSW 2000, Australia
  • Phone +61 2 9261 8131
  • Restaurant type Chinese restaurant .
  • Popular for Lunch , Dinner , Solo dining .

Photos & Gallery

Shan Cheng Wai Fish Stew 悉尼山城外酸菜魚: Reviews & Ratings

zzz
5

Came here for early dinner and the food was served quick. The server was attentive enough when we had queries about our order. We ordered their original fish hotpot and it didn’t disappoint. Fish was fresh and flavorful with the soup. It’s well complemented with the veggie in it. Overall it’s a pretty good dining experience.

melzy phan
4

Super yummy! Eggplant and chicken were really good sides too! Our food took a while to come out though. Not sure if they forgot or if it is always like that

Sharron X
5

Delicious suancaiyu aka Sichuan fish stew with pickled mustard greens. They offer it in original, garlic, green Sichuan peppercorn, mala (hot and numbing) and tom yum flavour. We chose the garlic flavour and it's topped with lots of aromatic fried garlic. The hotpot comes in 1 size and for $78.2 will feed 4 people (contains fish fillets, mustard greens, radish slices, corn and rice noodles), or more if you order some add-ins or side dishes, which I'd recommend doing. The jellyfish salad (marinated with cucumbers in a sweet and salty vinegar dressing) is cold and refreshing.

Chelsea L
4

We came on Monday so waiting time is not too long. The fish is not frozen fillet but fresh with tiny bones. It’s fine to me but maybe not for others. Cold dish is definitely not recommended. Noodle with fish soup is just ok. Four of us ordered two fish dishes so the portion of food is kinda small. Not a cheap place but not too overpriced I guess.

Supra Chan
5

Warning! Very addictive place! We are fans of pickle fish and they turned it into hotpot styles! How awesome is that? You shouldn’t miss out!

Billy Xia
5

Authentic pickles and fish soup 酸菜鱼. The fish was so soft and tender. You can order sides to cook within the same pot. The beef and tribe dish was also very on point.

Jimmy Lu
4

The fish soup was lukewarm, and the fish seemed to be added afterwards the soup was cooked. Even though the whole dish was not integrated enough, the flavour was still as amazing as before. Service was nice, and those side dishes were quite tasty too. Would definitely expect more if spend per person is in this range.

sally
4

Shan Cheng Wai’s pickle fish soup is delicious with generous portions, and the service is friendly and attentive. However, the fried rice is just okay. If you're after a hearty soup, this place is still a solid choice!

Location

  • Shan Cheng Wai Fish Stew 悉尼山城外酸菜魚
    Shan Cheng Wai Fish Stew 悉尼山城外酸菜魚
    39 Liverpool St, Sydney NSW 2000, Australia Hotline: +61 2 9261 8131

Located at 39 Liverpool St in the heart of Sydney, Shan Cheng Wai Fish Stew 悉尼山城外酸菜魚 brings a bold slice of Sichuan cuisine to the local dining scene. Their signature dish, the fish hotpot, also known as 酸菜鱼 (suancaiyu), is a masterclass in balancing flavors—fresh fish fillets simmered with pickled mustard greens, radish, corn, and rice noodles in a rich, aromatic broth. The hotpot alone is enough to define the experience, with options ranging from classic original to garlic, green Sichuan peppercorn, mala, and even tom yum flavors, giving diners a chance to explore varying layers of heat, numbing spice, and umami depth.

The standout for me was the garlic version, where the fragrant, crispy fried garlic deepens every bite without overpowering the natural freshness of the fish. The texture of the fish is notably fresh and tender, a detail that distinguishes Shan Cheng Wai’s stew from many elsewhere, where frozen fillets are the norm. Its slight bones add authenticity, though may require a bit more care while eating.

Complementing the hotpot are well-curated sides like the jellyfish salad—cool and refreshing with its sweet and salty vinegar dressing—and vibrant dishes such as preserved eggs with chili pepper and beef frog (牛蛙), all echoing traditional Sichuan boldness with a modern flair. Even staples like the eggplant and chicken surprise with well-rounded seasoning and texture.

While the service is attentive and food is served with reasonable speed, portions lean toward the moderate side, and prices are fair but on the higher end for casual dining. However, this is matched by a genuine culinary focus and a warm atmosphere that makes Shan Cheng Wai a memorable destination for those craving authentic Sichuan fish stew and beyond.

In summary, Shan Cheng Wai offers a flavorful journey through Sichuan’s famous pickled fish hotpot and rich side dishes. It’s a must-visit for spice lovers and anyone eager to dive deeper into the complexity of Sichuan cuisine in Sydney.

Business Information

  • Accessibility
    • Wheelchair accessible parking lot
  • Service options
    • Curbside pickup
    • No-contact delivery
    • Delivery
    • Onsite services
    • Takeout
    • Dine-in
  • Payments
    • Credit cards
    • Debit cards
    • NFC mobile payments