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民间粮仓·下饭菜(成都龙湖滨江天街店)

Sichuan cuisine · ⭐ 4.4

4th Floor, Longhu Binjiang Tianjie, 20 meters east of the intersection of Xinchenghua Avenue and Jiangong Road

Dishes

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  Addictive Spicy Chicken

  Spicy chicken dish made with chicken pieces, usually from thighs or breasts, marinated, deep-fried until crispy outside and tender inside, then stir-fried with plenty of dried chilies and Sichuan peppercorns. Garlic, ginger, and scallions may be added, followed by seasoning to complete the dish.
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  Mushroom and Baby Bok Choy Stir-fry

  A light vegetarian dish made with fresh mushrooms and baby bok choy, stir-fried to preserve their natural flavors.
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  Mixed Mushroom Free-range Chicken Soup

  A nourishing soup made with free-range chicken and a blend of wild mushrooms, simmered to perfection for a rich, savory flavor.
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  Maoxuewang

  A spicy Sichuan-style dish made with duck blood, beef tripe, and various vegetables in a fiery broth.
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  Pickled Chili Beef Strips

  A Sichuan dish made by stir-frying thin slices of beef with pickled chili, garlic, and seasonings, offering a spicy and tangy flavor.
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  Spicy Beef Bits

  Zha Zha Beef is a dish featuring beef as the main ingredient, typically using beef shank or brisket. After cutting into pieces, it's stir-fried with bean sprouts, onions, and green peppers. First, blanch the beef to remove odor, then sauté garlic, ginger, and chili in oil. Add the beef and stir-fry, followed by quick cooking with vegetables and seasoning.
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  Spicy Mapo Tofu in Clay Pot

  Spicy Mapo Tofu is a dish made primarily from tofu, combined with minced meat and fermented broad bean paste, among other seasonings. The tofu is cut into cubes and slowly simmered in a clay pot with the sautéed minced meat and broad bean paste, allowing the flavors to fully penetrate the tofu, resulting in a rich, spicy, numbing, savory, and aromatic taste.
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  Old-Style Tea-Scented Duck

  A traditional Chinese dish featuring duck marinated in tea and spices, then slowly braised to perfection for a rich, aromatic flavor.
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  Fermented Vegetables with Stir-Fried Pork

  Old pickled vegetable stir-fried pork belly is a dish made primarily with fatty pork and aged pickles. The pork slices are first boiled, then stir-fried to render fat, followed by adding the pickles and seasoning. Proper heat control ensures tender, non-greasy meat and flavorful, tangy pickles.
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  Liver and Kidney Stir-fry

  A classic Chinese home-style dish made by stir-frying pork liver and kidneys with vegetables like bell peppers and onions, resulting in a tender and savory flavor.
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  Sichuan-style stir-fried pork with yam skin

  Shao Pi Hui Guo Rou is a dish primarily made with pork belly and sweet potato skin. The pork belly is sliced, boiled first, then stir-fried to render out the fat. It is then sautéed with fermented broad bean paste, garlic, ginger, and other seasonings until fragrant, before adding rehydrated sweet potato skin to stir-fry together, allowing the skin to absorb the rich meat aroma.
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  Shrimp and Egg Custard

  Shrimp and egg custard is a dish primarily made with shrimp and eggs. The preparation is simple: first, beat the eggs, then add an appropriate amount of water and salt, mixing thoroughly. Strain the egg mixture before pouring it into a steaming bowl. Next, place cleaned shrimp on top of the egg mixture, cover the steamer, and steam until the egg mixture sets and the shrimp are fully cooked.

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