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Zhou Mapo · New Sichuan Home-style Cuisine (East Campus of Huazhong University of Science and Technology Branch)

Sichuan cuisine · ⭐ 4.5

Shop B5, Huazhong University of Science and Technology Baishengyuan Commercial Zone, Qiming Road

Dishes

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  Zhou's Mapo Crispy Duck

  A fusion dish combining Sichuan-style spicy flavor with crispy duck technique, featuring tender duck meat coated in a mapo sauce and fried to perfection.
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  Salted Egg Eggplant

  A Chinese home-style dish made with eggplant and salted egg yolk, where the eggplant is pan-fried and mixed with mashed salted egg for a rich, savory flavor.
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  Dry Pot Cabbage

  A stir-fried cabbage dish with pork, chili, and garlic, popular in Sichuan cuisine.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Black Pepper Beef in Stone Pot

  A dish of tender beef slices stir-fried with black pepper, onions, and bell peppers, served in a hot stone pot for enhanced flavor and warmth.
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  Crispy Duck

  Crispy duck is made from duck, marinated, air-dried, then fried or roasted. The skin becomes crispy while the meat stays tender and juicy, typically served with sweet bean sauce, scallions, and thin pancakes.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Spicy Mapo Lychee Pork

  Spicy Mapo Lychee Pork is an innovative dish blending Sichuan flavors, featuring pork tenderloin stir-fried with fresh lychee fruit, fermented bean paste, Sichuan peppercorns, and chili. Tender inside, slightly crispy outside, combining sweet-tart and spicy numbing flavors.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Spicy Hot Pot

  Spicy Hot Pot is a stir-fry dish that combines various ingredients. Main ingredients include meat, seafood, and vegetables, which are first cooked separately to about 70-80% doneness, then stir-fried with spicy and numbing seasonings to allow all ingredients to blend fully, resulting in a rich, spicy, and aromatic flavor.

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