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1996 Sichuan Cuisine · Chef’s Restaurant

Sichuan cuisine · ⭐ 4.8

No. 4 Jia, Jinghuo East Road

Dishes

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  Dongpo Chicken Bean Flower

  Dongpo chicken tofu is a dish made primarily from chicken and eggs. Chicken breast is minced, mixed with egg whites, blended with broth or water, strained, then steamed until it sets like tofu. Finally, seasoned chicken broth, ham bits, and scallions are added for a smooth, tender texture.
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  Le Shan Bamboo Chicken

  Leshan Bāngbàng Jī is a cold dish primarily made with chicken. It uses boiled chicken thigh or breast meat, shredded into strips and mixed with seasonings such as Sichuan peppercorns, chili oil, garlic, ginger, green onions, and cilantro. The dish is characterized by its tender chicken and richly aromatic, spicy flavor.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Kimchi Family

  Kimchi family is a fermented dish made primarily from various vegetables like cabbage, radish, cucumber, and chili. It's prepared by salting and fermenting with lactic acid bacteria. Vegetables are cut, mixed with seasonings such as garlic, ginger, fish sauce, and sugar, then sealed and fermented for several days to weeks to develop its unique flavor.
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  Lily Chicken Bean Curd

  Lily chicken bean curd is a Chinese dish made with chicken and tofu. Chicken is sliced and mixed with soft tofu, then cooked in broth. The texture is tender and the taste is light.
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  Meizhou Dongpo Qingyu Pork Sausage

  Meizhou Dongpo Qingyu pork sausage is made from fresh pork with salt, sugar, soy sauce, and cooking wine. After marinating and stuffing into casings, it's air-dried or smoked. The finished product has a bright red color, firm texture, and rich meaty aroma with unique flavor.
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  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
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  Fish Maw Chicken Bean Curd

  Fish Maw Chicken Bean Curd is a dish made with fish maw, chicken, and tofu. Chicken slices are cooked together with fish maw, then tofu cubes are added, resulting in a delicious and rich soup.
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  Scallion-Braised Abalone

  Scallion-baked abalone is a dish made with fresh abalone, scallions, ginger slices, and other ingredients. After marinating, it's baked in an oven or on a baking tray. The abalone should be cleaned and scored to absorb flavors, and a seasoning sauce is added during baking to make it tender and juicy with rich scallion aroma.
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  Sichuan Peppercorn 5A Wagyu Beef

  Wen椒 5A Snow Dragon beef is a dish made with premium Snow Dragon beef and fresh Sichuan pepper. The beef is marinated and quickly stir-fried or blanched to retain its tenderness, while the Sichuan pepper adds a unique numbing aroma.
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  Crispy Beef Mapo Tofu

  Succulent beef mapo tofu is an innovative dish combining tender beef with traditional mapo tofu. Ingredients include soft tofu, ground beef, doubanjiang, Sichuan peppercorns, garlic, ginger, and green onions. First, fry the beef until crispy, then stir-fry with seasonings before simmering with tofu cubes to infuse flavor. Finish with a sprinkle of Sichuan pepper powder and green onions for aroma.
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  Crispy Pastry Duck with Camphor Tea Flavor

  Crispy puff pastry duck is a Chinese dish featuring duck meat smoked with camphor wood and tea. The skin is crispy while the meat remains tender. After marinating and smoking, the duck is coated in puff pastry and deep-fried until golden, enhancing its rich aroma and layered texture.
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  Pickled Bean Curd Braised with Yellow Croaker in Reservoir

  Pickled bean curd braised with yellow croaker from reservoir is a Chinese dish made with pickled bean curd and yellow croaker. It is cooked by stewing, offering a unique sour taste and fresh flavor.
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  Golden Panda Dongpo Pork with Dongpo Rice

  Golden Panda Dongpo Pork with Dongpo Rice is a Sichuan dish made with pork belly, stewed to perfection. It is served with specially prepared Dongpo rice, which is soft and sticky, with a rich flavor.
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  Qingyu Pig Sausage

  Qingyu Pig Sausage is a traditional sausage made from pork, seasoned with spices and stuffed into intestines. It has a delicious taste with rich meaty aroma and seasoning fragrance.
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  Sichuan Pea Shoots in Chicken Broth

  Chicken broth is made by simmering chicken, then fresh Sichuan pea shoots are quickly blanched in it. Main ingredients: chicken and pea shoots. First, cook chicken to make the broth, then briefly heat the pea shoots to retain their tender texture.

Reviews

• Nico_20
  Got the rattan pepper 5A Snow Dragon beef and wow, the meat was so tender it basically melted in my mouth, and the pepper flavor was just amazing. Also tried the crispy beef mapo tofu — honestly a must-order. The tofu was super silky and the beef had that perfect crispy bite, went really well with rice. Service was honestly great too, the staff actually walked us through each dish and explained what made them special, which was a nice touch. The vibe was pretty chill, good spot for a small get-together. A few of the home-style dishes we ordered at the end were also a pleasant surprise — everything was cooked and seasoned really well. Overall just a really comfortable meal, would totally come back.