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Erlangchuan Small Restaurant (Siping Street Branch)

Sichuan cuisine · ⭐ 4.5

No. 25 Siping Street, Heping District

Dishes

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  Silent Rabbit

  Sour Rabbit is a dish made primarily with rabbit meat. The meat is cut into pieces, blanched to remove odor, then stir-fried with chili, Sichuan pepper, ginger, and garlic. No talking during cooking gives it the name 'Silent Rabbit,' emphasizing focus and precise heat control.
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  Stir-fried Deer Mushroom

  Stir-fried鹿茸菌 is a dish featuring鹿茸菌 as the main ingredient, typically cooked with辅料 like green peppers and garlic slices. After washing and slicing the mushrooms, they are quickly stir-fried with the辅料 and seasoned to retain their tender texture.
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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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  Dry-Fried Pork Intestines

  Dry-fried intestines is a Chinese dish made primarily from pig intestines. After blanching to remove odor and cutting into segments, it's stir-fried in oil until slightly charred, then mixed with chili, garlic, ginger, and other seasonings.
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  Premium Maoxuewang

  Premium Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat (pig's intestine), luncheon meat, bean sprouts, and tofu skin. It is prepared by boiling these ingredients in water and then simmering them with a specially crafted spicy and numbing seasoning and aromatic spices.
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  Stir-fried Cabbage with Pork Cracklings

  Stir-fried Cabbage with Pork Cracklings is a classic Sichuan home-style dish. The main ingredients are cabbage and pork cracklings. To prepare, pork fat is first rendered into golden cracklings and set aside. In a hot wok with lard, dried chilies and Sichuan peppercorns are stir-fried until fragrant, then hand-torn cabbage leaves are added and quickly stir-fried until just cooked to retain a crisp texture. Finally, the cracklings are added back and tossed together, seasoned with salt and a little soy sauce. The dish is savory, slightly spicy, with crispy cracklings and tender-crisp cabbage.
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  Stir-Fried Lettuce Slices

  A simple and healthy dish made by stir-frying fresh lettuce slices in oil until tender yet crisp, with a light and refreshing taste.
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  Steamed Pork with Rice Flour

  Stewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
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  Classic Twice-Cooked Pork

  A Chinese dish featuring pork belly, boiled and sliced, then stir-fried until crispy with oil, seasoned with doubanjiang, garlic chives, and green peppers for a rich aroma.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Fragrant Spare Ribs

  A Chinese dish featuring marinated pork ribs fried and stir-fried with a fragrant sauce, resulting in tender and flavorful meat.
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  Fresh Spicy Rabbit in Pot

  Fresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.
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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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