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Bashu Family Home (Yingkang Road Branch)

Sichuan cuisine · ⭐ 3.6

No. 65 & 67, Yingkang Road, Hezhuang Subdistrict, Dajiangdong Industrial Agglomeration Area

Dishes

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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Spicy Pepper and Pig Intestines

  尖椒肥肠 is a dish primarily made with pork intestines and green chili peppers. The preparation involves cutting the pork intestines into segments and slicing the green chilies into strips, then stir-frying them with seasonings such as minced garlic and ginger over high heat to perfectly blend the rich flavor of the pork intestines with the crisp freshness of the green chilies.
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  Sichuan-style Big Chicken Plate

  Sichuan-style big plate chicken is a dish made primarily with chicken and potatoes, typically stewed together with fermented broad bean paste, chili, and Sichuan peppercorns to create rich flavors.
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  Spicy Potatoes in Dry Pot

  Dry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
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  Tomato and Egg Stir-Fry

  Scrambled eggs with tomatoes is a home-style dish made primarily from fresh tomatoes and eggs. The preparation is simple: first, beat the eggs and cut the tomatoes into pieces; then heat a pan with oil, pour in the egg mixture and stir-fry until set, then remove and set aside; next, stir-fry the tomatoes until soft, add the cooked eggs, and mix well; finally, season with salt, and sprinkle with chopped green onions before serving for added aroma.
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  Braised Crucian Carp

  Braised crucian carp is a Chinese dish featuring crucian carp as the main ingredient. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with葱姜蒜, soy sauce, sugar, and cooking wine until the sauce thickens and the fish absorbs the flavors.
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  肉末麻婆豆腐

  肉末麻婆豆腐是一道以嫩豆腐为主料，加入猪肉末炒制而成的菜肴。制作时先将豆腐切块焯水，再用油煸香肉末，加入豆瓣酱、蒜末、姜末等调料炒香，随后加水煮沸，放入豆腐块炖煮入味，最后勾芡并撒上葱花。
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  Stir-Fried Garlic Shoots with Preserved Pork

  A classic Sichuan dish featuring preserved pork and garlic shoots stir-fried together for a savory, aromatic flavor.
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  Chongqing Wanzhou Grilled Fish

  Chongqing Wanzhou烤鱼 features fresh grass carp as the main ingredient, marinated and grilled over charcoal until the skin is slightly charred. It is then stir-fried with side dishes such as bean sprouts, potatoes, and lotus root slices, along with seasonings like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns. Finally, it is drizzled with a specially prepared sauce.
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  Green Pepper Duck Egg Salad

  A cold Chinese dish made with duck eggs and green peppers, known for its refreshing taste and savory flavor.

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