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Yao Huan Xi Chongqing Big Stir-Fry Restaurant · Wild Boar Dishes (Daxing Dynasty, Yaoyue Spring Residence Branch)

Sichuan cuisine · ⭐ 4.7

Dayue Chunfeng Li, Huangcun West Street

Dishes

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  National Spicy Chicken

  National Spicy Chicken uses thigh meat, marinated with starch and seasonings, then deep-fried until crispy outside and tender inside. It's stir-fried with dried chilies and Sichuan peppercorns, plus葱姜蒜 for a rich spicy flavor.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Signature Spicy麻 Fish

  Signature Sichuan-style spicy麻fish is made with fresh grass carp, seasoned with Sichuan peppercorns, chili, ginger, and garlic. The fish is marinated, then fried or poached, and mixed with a stir-fried spicy麻 sauce to absorb the aromatic flavors, resulting in tender texture and rich numbing-spicy taste.
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  Signature Mao Xue Wang

  Signature Pao Pao Mao Wang features duck blood, mung bean sprouts, tofu skin, luncheon meat, tripe, squid, and more, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth and garnished with green onions and cilantro.
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  Osmanthus Wine Fermented Tofu Pudding

  Guihua wine fermented tofu pudding is a dessert made with soft tofu, wine lees, and osmanthus. Cut tofu into small pieces, add to boiled wine lees soup, then sprinkle with dried osmanthus or osmanthus paste. Chill before serving.
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  Stir-fried Pea Shoots

  Clear stir-fried pea shoots is a dish primarily made with fresh pea shoots. The preparation method is simple: wash the pea shoots, add适量 of minced garlic, and lightly stir-fry in oil until cooked, preserving their natural flavor and showcasing the fresh, tender green color of the pea shoots.
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  Fried Tangyuan

  Deep-fried glutinous rice balls are a Chinese snack made from glutinous rice flour dumplings that are fried in oil. The dumplings are typically filled with sweet fillings such as black sesame, red bean paste, or peanut butter, wrapped in a glutinous rice skin, and then deep-fried until the outer layer turns golden and crispy while the inside remains soft and chewy. Proper oil temperature control is essential during preparation to avoid burning the outside while leaving the inside undercooked.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Green Beans

  Green beans are a common vegetable, primarily made from green beans, usually blanched or stir-fried. Garlic and ginger can be added during cooking, and it pairs well with meat or tofu.
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  Bamboo Frog Delight

  Bàwáng Chánzuǐ Wā is a dish featuring frog legs as the main ingredient, paired with vegetables like bean sprouts, lettuce, and wood ear mushrooms, stir-fried with fermented broad bean paste, chili, and Sichuan peppercorns. The frog legs are blanched first, then stir-fried with辅料 and seasoned to thicken the sauce.
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  Spicy Pig Trotter

  Spicy pig trotter is a dish primarily made with pig trotters, which are first blanched and then stewed or braised together with chili peppers, Sichuan peppercorns, ginger slices, garlic cloves, and other seasonings, resulting in tender, flavorful pig trotters with a rich texture.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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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.

Reviews

• Ollie_6
  Honestly the 辣子鸡 (chili chicken) was sooo good — super crispy on the outside, juicy inside, and the mala spice just hits you in layers without being overwhelming. The 糖醋里脊 (sweet and sour pork) was on point too, that perfect sweet-sour balance, crispy outside, tender inside. Then we got the 霸王馋嘴蛙 (bullfrog in chili broth, kinda like a frog hotpot situation) and wow the meat was silky and had soaked up all that broth, super duper good with rice. Oh and the fried tangyuan (glutinous rice balls)?? Obsessed — crispy shell, and when you bite in it literally bursts with filling, such a fun way to cut through all the spice. Place itself was bright and roomy, staff were really sweet too. Left feeling totally happy and full. Would definitely come back.