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Ma Hongxing · Sichuan Little Kitchen (Changzhou Wanda Plaza Branch)

Sichuan cuisine · ⭐ 4.0

Tianning Wanshang City

Dishes

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  Glacier Eggplant

  Glacier eggplant is a dish featuring eggplant as the main ingredient. The eggplant is sliced, blanched or steamed, then topped with a sauce made from soy sauce, vinegar, sugar, garlic, and sesame oil, finished with green onions or sesame seeds.
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  18-Second Liver

  18-second liver is a quick-cooked dish using pork liver as the main ingredient. The liver slices are blanched in boiling water for about 18 seconds, then quickly removed to maintain a tender texture. It's typically seasoned simply with scallions, ginger, garlic, soy sauce, and cooking wine, and may include a small amount of starch for extra smoothness.
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  Double-Flavor Boiled Beef with Yellow Cattle

  A flavorful dish featuring tender yellow beef cooked in two distinct styles—spicy and savory—served with vegetables.
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  Wagyu Mapo Tofu

  Wagyu Mapo Tofu features tender tofu with minced wagyu beef, stir-fried with doubanjiang, Sichuan peppercorns, garlic, and ginger for a rich, flavorful dish.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Screaming Frog

  A spicy Sichuan dish made with frog meat stir-fried with chili, Sichuan pepper, garlic, and ginger, delivering a bold, numbingly hot flavor.
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  Signature Scream Frog

  Signature Scream Frog is a Sichuan dish made with frogs stir-fried with chili, Sichuan pepper and other seasonings. It has a spicy and numbing flavor with tender meat.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Beef Fried Rice

  Beef Fried Rice is a savory dish made with tender beef, fragrant rice, and vegetables, stir-fried to perfection.
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  Green Tea Double Skin Milk Custard

  A creative dessert made with fresh eggs and milk, flavored with green tea powder for a delicate tea aroma and smooth texture. The custard is steamed in layers to form a double skin, resulting in a visually appealing and uniquely flavored treat.
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  Bamboo Shoot and Bean Fried Rice

  A traditional Sichuan dish featuring bamboo shoots, rice, and green beans, stir-fried for a savory, satisfying flavor.
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  Sweet Rice Wine Tofu Pudding

  Sweet tofu pudding made with fermented rice wine. Soft tofu cubes are placed in a bowl and covered with cooled boiled rice wine, then mixed and served. Sometimes garnished with goji berries or osmanthus for added flavor.
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  Fresh Sliced Boiled Yellow Beef

  Freshly sliced boiled beef made with tender yellow beef, quickly blanched in boiling water, then cooked with bean sprouts and greens, finished with hot oil and seasonings for a rich flavor.

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