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Chengdu Little Tavern

Sichuan cuisine · ⭐ 4.0

No. 89, Section 2, Tian Xiang Road

Dishes

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  Potato and Vegetable Pot

  Potato and vegetable pot is a Chinese stew made with potatoes and various green vegetables. The potatoes are cut into cubes and cooked with vegetables in a pot, seasoned and simmered until tender. It has a fresh and fragrant taste, and is nutritious.
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  Grandmother's Vegetable Stir-Fried with Eggs

  A simple stir-fry of grandmother's pickled vegetables with eggs, delivering a savory and slightly spicy flavor that pairs perfectly with rice.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Kung Pao Black Tiger Shrimp Balls

  A spicy and sweet dish featuring succulent black tiger shrimp balls stir-fried with peanuts, dried chilies, and a savory sauce.
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  Sauce Braised Pork Ribs

  Sauce-braised pork ribs made with tender ribs simmered in a savory sauce until melt-in-the-mouth soft.
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  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
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  Fried Pork Crumbs with Bok Choy

  Youzha Lianbai is a dish made primarily with pork cracklings and Chinese cabbage. First, fry the pork cracklings until fragrant, then add sliced cabbage and stir-fry until just cooked through. Season and serve.
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  Sichuan-style Spicy and Fragrant Pork Ribs

  Sichuan-style Spicy and Fragrant Pork Ribs is a Sichuan dish made with pork ribs, seasoned with Sichuan peppercorns, chili peppers, and other seasonings, and cooked by pan-frying or stewing. It has a fragrant and slightly spicy taste with a strong numbing and spicy flavor.
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  Scallion Oil High Mountain Bamboo Shoot Strips

  Scallion oil high mountain bamboo shoot strips is a dish made with high mountain bamboo shoots stir-fried quickly with scallion oil and soy sauce. It has a fresh and tender texture with a fragrant and crisp taste.
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  Bamboo Shoot and Crucian Carp

  Fresh crucian carp steamed with perilla leaves, resulting in a tender fish with a fragrant herbal aroma.
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  Tofu and Beef Stir-fry

  A Sichuan dish featuring tender beef slices and silky tofu, stir-fried in a spicy sauce with garlic, ginger, and chili.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Braised Pig's Feet with Soybeans

  Huangdou stewed pig trotters is a dish featuring pig trotters and yellow beans as main ingredients. After blanching, the trotters are simmered with soaked yellow beans in water, soy sauce, cooking wine, and ginger slices until tender and flavorful.

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