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Tang Ji Old Taste Sichuan Restaurant (Panda Base Store)

Sichuan cuisine · ⭐ 4.7

Shop No. 1126, Pandadao Auxiliary Road, Lanrun Lanke City Phase II

Dishes

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  Tang's Old Flavor Spicy Beef

  Spicy beef dish made with braised beef slices, seasoned with a secret sauce and garnished with peanuts and coriander.
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  Stir-Fried Beef

  Stir-fried beef is a dish made by quickly stir-frying beef as the main ingredient with vegetables such as green peppers and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a hot wok to keep the beef tender and the vegetables crisp.
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  Sichuan Western Cured Meat Trio

  A traditional Sichuan dish featuring cured pork, sausage, and duck, smoked and air-dried for rich flavor and aroma.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Dry Pot Shrimp

  Dry Pot Shrimp is a dish made with fresh shrimp and stir-fried with green peppers, onions, garlic, and ginger. After cleaning and marinating the shrimp, it's cooked with the ingredients and finished with a special dry pot sauce to infuse flavor, resulting in tender, aromatic shrimp.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Old Flavor Prawn Pot

  Old Flavor Prawn Pot is a Sichuan dish made with large prawns and various seasonings and side dishes. The shrimp meat is tender, with a rich texture and spicy, fragrant flavor, featuring strong regional characteristics.
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  Crispy Tofu

  A dish made by frying soft tofu coated in a thin crispy batter, resulting in a crunchy exterior and tender interior, often served with sweet chili or garlic soy sauce.
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  Copper Pot Braised Pork Ribs

  A dish featuring braised pork ribs cooked in a copper pot with vegetables, offering rich aroma and tender meat.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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