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Village Years (Qingchengli Store)

Sichuan cuisine · ⭐ 4.3

No. 34 Zhonglu University Town, Annex 16

Dishes

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  Xiangchang Maoxuewang

  A Sichuan-style hot pot dish made with duck blood, tripe, beef tendons, and vegetables, simmered in a spicy numbing broth.
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  Spicy Sichuan Chicken with Fengxian Peppercorns

  A spicy Sichuan-style chicken dish featuring fresh chicken and premium Sichuan peppercorns, delivering a bold, numbingly aromatic flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Shousi Shaocai Pidan

  Shousi Shaocai Pidan is a Chinese cold dish made with preserved egg and roasted chili. The preserved egg is cut into pieces and mixed with roasted chili, then seasoned with seasonings for a fresh and slightly spicy taste.
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  Torn Cabbage

  A simple dish made by tearing cabbage into pieces and stir-frying it quickly, preserving its crisp texture and natural flavor.
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  Floating Tofu Pudding

  A Sichuan specialty featuring delicate tofu pudding served floating on a spicy broth, seasoned with chili oil, Sichuan pepper, and herbs.
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  Spicy Chicken Slices in Red Oil

  A spicy Sichuan dish made with tender chicken slices tossed in a fiery red oil sauce, seasoned with chili, garlic, and Sichuan peppercorns.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Rongchang Braised Goose

  Rongchang braised goose is a dish made primarily from goose meat, marinated and slowly simmered in a special braising sauce containing star anise, cassia bark, bay leaves, Sichuan pepper, ginger, and green onions.
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  Fern Root Stir-Fried with Preserved Pork

  Fern root cake stir-fried with cured pork is a dish made from fern root powder and smoked pork. The fern root is processed from wild fern rhizomes, while the cured pork is salted and air-dried. After soaking, the fern root is cut into pieces and stir-fried with sliced cured pork, allowing the pork's fat to infuse into the fern root, creating a soft, layered texture.
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  Black Pepper Beef Steak

  Sizzling black pepper beef is a dish made with beef, black pepper, onions, and green peppers. Beef slices are marinated, then quickly stir-fried on a hot iron plate to lock in juices and absorb the black pepper aroma, finished with a savory sauce.
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  Ding Can Kong Fan

  A traditional dish made by slow-cooking rice with ingredients like cured pork, mushrooms, and greens in a clay pot, resulting in a rich, aromatic flavor.

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