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Mina Restaurant & Cafe (Song Zhuang Branch)

Sichuan cuisine · ⭐ 4.7

500 meters north of Songzhuang Art Museum, Zhongba River Art District, Xiaopu Village, Shuangtang Street

Dishes

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  Sichuan Danmian

  Sichuan Danmian is a specialty snack made with alkaline noodles, tossed with sesame paste, peanut butter, chili oil, soy sauce, vinegar, garlic, green onions, pickled vegetables, and topped with fried minced meat or bean sprouts for a chewy texture and rich flavor.
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  Cumin Roasted Rabbit Leg

  Rabbit legs marinated and mixed with cumin, chili, garlic, and onion, then baked in an oven. The dish features rabbit legs, cumin, chili, garlic, and onion, with high-heat roasting infusing the meat with rich flavor.
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  Songzhuang Cucumber with Black Wood Ear Mushrooms

  Songzhuang cucumber with black fungus is a cold dish made from fresh cucumber and dried black fungus. Cucumber is sliced or smashed, black fungus soaked and blanched, then mixed and seasoned with garlic, sesame oil, soy sauce, vinegar, a touch of sugar, and chili oil.
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  Fried Mushrooms

  Fried mushrooms are a dish made primarily with fresh mushrooms. After washing and drying the mushrooms, they are marinated with seasonings such as salt and pepper for a while, then coated in batter or breadcrumbs. They are deep-fried in hot oil until golden and crispy, then removed and drained of excess oil.
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  Soft Tofu with Tender Beef

  Tofu and tender beef is a dish featuring thin slices of beef and tofu pudding. The beef is marinated, then stir-fried or stewed with the tofu to absorb the savory broth while keeping the tofu's delicate texture.
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  Tofu Fish

  Douban Fish is a dish primarily made with fresh tofu and fish meat, typically using sliced grass carp or carp. The fish slices are marinated with cooking wine and salt before being cooked together with tofu blocks in a pot. Boiling broth or water is added, along with ingredients such as ginger slices and scallions. Finally, the sauce is thickened to create a rich, glossy coating that clings to the ingredients.
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  Crispy Fried Fresh Mushrooms

  Soft-fried fresh mushrooms are made with fresh mushrooms as the main ingredient. After marinating, they are coated in a batter and gently fried until golden and crispy. The outer layer is crunchy while the inside remains tender and juicy, blending the savory aroma of mushrooms with the fragrance of frying for an unforgettable taste.
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  Chongqing Premium Maoxuewang

  Chongqing specialty Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin. Ingredients are blanched or boiled first, then simmered in a special spicy麻 (ma) sauce, finished with scallions, cilantro, and Sichuan pepper powder.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
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  Squid with Tree Mushrooms

  Squid and tree mushroom stir-fry features fresh squid rings or segments and cleaned tree mushrooms torn into strips, sautéed together with葱姜蒜 for aroma and seasoned with soy sauce and cooking wine until cooked through.

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