Close

Chang's Stewed Tripe (Beimen Xianghe Branch)

Home-style Chinese cuisine · ⭐ 4.0

No. 44, Jixiang Street, Xianghe Residential Community, Liangshan Subdistrict

Dishes

• 

  Bok choy

  Bok choy is a common leafy vegetable, primarily made from the leaves and stems of bok choy. It is usually washed and blanched or stir-fried directly, with seasonings such as garlic and salt added to maintain its fresh and tender texture.
• 

  Chang's Tender Pork Intestines

  A traditional Chinese dish featuring slow-cooked pork intestines until tender, seasoned with fermented bean paste, chili, and spices for a rich, spicy flavor.
• 

  Oilseed lettuce

  Oil lettuce is a refreshing vegetable dish primarily made with fresh oil lettuce. The preparation method is simple, typically involving washing, cutting into segments, and stir-frying, which preserves its natural flavor and highlights the tender texture of the oil lettuce.
• 

  Yu Liang Burned White

  A Sichuan dish made by slow-cooking pork belly with fermented bean paste, Sichuan peppercorns, and spices until tender and flavorful.
• 

  Braised Pork Belly

  Braised pork belly is made with fatty pork, blanched to remove odor, then simmered slowly with scallions, ginger, star anise, rock sugar, and water until tender and the sauce thickens. The dish has a glossy red color and is rich but not greasy.
• 

  Stir-Fried Beef with Roasted Chili

  Stir-fried beef with roasted peppers is a dish featuring beef and green peppers. Beef slices are marinated, peppers are roasted, seeded, and peeled, then stir-fried together to absorb the pepper's aroma and create a rich flavor.
• 

  Braised pork with glutinous rice

  Burned white is a Chinese dish made with pork belly, sliced after boiling and mixed with seasoned glutinous rice, doubanjiang, soy sauce, then steamed. It has a bright red color, tender meat, and rich flavor.
• 

  Sautéed Salted Pork

  A classic Sichuan dish made by stir-frying pork slices with fermented bean paste and green onions, resulting in a savory and slightly spicy flavor.
• 

  Pot-Braised Heart and Lungs

  Pot-braised heart and lungs is a dish made with pork heart and pork lung, cooked slowly in a clay pot with seasonings. The texture is tender and the flavor is fresh.
• 

  Minced Beef with Rice

  A Chinese dish made by stir-frying minced beef with rice and seasonings like doubanjiang and chili, resulting in a flavorful and aromatic meal.
• 

  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.
• 

  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.
• 

  Radish Dish

  A dish made primarily from radish, often stir-fried with pork or腊肉, offering a fresh and savory taste.

Reviews