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Chen Family Temple Old Sichuan Cuisine (Huizhi Huizhong Restaurant)

Sichuan cuisine · ⭐ 4.2

No. 135 West Street, Chengxiang Town

Dishes

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  Cold-Mixed Free-Range Chicken

  A cold dish made with boiled free-range chicken slices mixed with garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh and savory taste.
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  Braised Beef with Cold Jelly Noodles

  A Chinese dish featuring beef braised with cold jelly noodles, resulting in a rich and savory flavor.
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  Spicy Potato Stir-fry

  A spicy stir-fried dish made with potatoes, green peppers, and scallions, typical of Sichuan cuisine.
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  Cherry Pork

  Sweet and sour pork is a Chinese dish primarily made with pork, typically using pork tenderloin cut into cubes. After marinating, the meat is deep-fried until golden brown and then stir-fried with a sauce made from sugar, vinegar, soy sauce, and other seasonings. The finished dish has a bright red color, tender meat, and a balanced sweet-and-sour flavor, resembling cherries in shape—hence its name.
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  Slippery Meat and Wheat Gluten Stew

  A Chinese home-style dish made with pork slices and wheat gluten, boiled briefly then simmered in broth. The pork is tender and slippery, the gluten chewy, with a rich, savory broth.
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  Tomato Beef Tail Soup

  A hearty soup made with beef tail and tomatoes, slow-cooked until tender and flavorful.
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  Tomato Beef Bone Soup

  A hearty soup made by slow-cooking beef bones and tomatoes, resulting in a rich, tangy flavor.
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  Fatty Intestine with Rice Flour Residue

  A Chinese dish made with pork intestines and rice flour residue, stir-fried and seasoned to a rich, spicy flavor.
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  Steamed Pork Intestines with Rice Flour

  Steamed pork intestine with rice flour is a dish made by cleaning pork intestines, marinating them with seasonings, coating them in rice flour, and then steaming them in a steamer. Main ingredients include pork intestine, rice, scallions, ginger, garlic, and doubanjiang (fermented broad bean paste). The preparation method involves marinating, coating with flour, and steaming.
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  Vegetable King in a Large Bowl

  A hearty vegetarian dish featuring a mix of seasonal vegetables, tofu, and mushrooms, stir-fried to perfection in vegetable oil. Served in a large bowl for a satisfying meal.
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  Crispy Eggplant

  Crispy eggplant is a dish made primarily with eggplant, sliced or cut into strips, then fried or pan-fried to create a crispy outer layer while keeping the inside soft and tender. It's typically seasoned with soy sauce, garlic, and green onions, and sometimes coated in starch or batter for extra crunch.
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  Huo Xiang Pickled Fish

  A dish featuring fresh fish cooked with huo xiang and pickled vegetables, offering a spicy and tangy flavor typical of Sichuan cuisine.
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  Tofu Soup with Greens

  A light and nutritious dish made by simmering fresh greens in soybean soup.
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  Deep-Fried Pork Kidney Slices

  A Chinese dish made by quickly frying sliced pork kidneys in hot oil until tender and crisp, often seasoned with garlic, ginger, and scallions for a savory flavor.
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  Sichuan-style Pork with Green Pepper and Salted Vegetable

  A classic Sichuan dish featuring stir-fried pork belly, green peppers, and salted vegetables, seasoned with garlic, chili, and fermented bean paste.

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