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Bridgehead Small Restaurant

特色菜 · ⭐ 3.9

No. 13 Qianjie Street, Xinqiao Village

Dishes

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  Loofah with Shrimp

  Steamed loofah with shrimp is a dish featuring fresh loofah and fresh shrimp. Peel and slice the loofah, clean and marinate the shrimp. Stir-fry shrimp first, then sauté loofah until tender, finally mix together and season.
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  Beijing-style Tripe Stir-fry

  Beijing-style tripe stir-fry is a traditional Beijing dish, primarily made with fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in hot broth to maintain its tender texture. Finally, it is drizzled with a special sauce, such as sesame paste, cilantro, and chili oil, to enhance the flavor.
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  Intestine

  Offal dish made primarily from pork intestines, cleaned and blanched, then cooked by braising, stewing, or stir-frying. Commonly seasoned with ginger, scallions, garlic, and sometimes fermented bean paste or soy sauce.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Braised Pork Face

  Braised pork face is a dish primarily made from pig's facial skin and meat. After blanching and stewing, it is slowly braised over low heat until tender and fully flavored, typically with soy sauce, cooking wine, scallions, and ginger as seasonings. The finished dish has a bright red color, a soft and glutinous texture, and a rich gelatinous quality.
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  Almond and Chinese Toon Sprout

  Almond and Chinese toon sprout salad is a cold dish made primarily from almonds and Chinese toon sprouts. After blanching the sprouts and roasting the almonds, mix them with seasonings for a fresh, simple dish that preserves the natural flavors.
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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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  Fried Mushrooms

  Fried mushrooms are a dish made primarily with fresh mushrooms. After washing and drying the mushrooms, they are marinated with seasonings such as salt and pepper for a while, then coated in batter or breadcrumbs. They are deep-fried in hot oil until golden and crispy, then removed and drained of excess oil.
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  Crispy Eel Pancake

  Crispy eel pancakes are made with eel and dough. After marinating, the eel is pan-fried with the dough, resulting in a crispy exterior and tender interior, while the dough absorbs the eel's aroma for a rich flavor.
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  Autumn Eggplant

  Autumn wind eggplant is a dish featuring eggplant as the main ingredient. The eggplant is sliced, then fried or steamed, and mixed or stir-fried with garlic, green onions, soy sauce, sugar, and vinegar. The preparation emphasizes the soft texture of the eggplant and the harmonious blend of seasonings.
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  Meat Patty

  Meat pie is a traditional delicacy primarily made with pork. Typically, the pork is minced and mixed with seasonings until well blended, then spread onto a flatbread and cooked by baking or pan-frying. The flatbread turns golden and crispy, while the meat filling remains tender and juicy—these two elements combine perfectly, creating an unforgettable taste.
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  Pickled Garlic Stir-fried Liver Slices

  Bamboo garlic stir-fried liver slices is a dish featuring pork liver and pickled garlic. Pork liver slices are marinated with wine and starch, while pickled garlic consists of purple-skinned garlic cloves. First, the liver is briefly cooked, then the garlic is sautéed, followed by quickly stir-frying with the liver and seasoning.
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  Grilled Eggplant on Iron Plate

  Sizzling eggplant is a dish featuring eggplant as the main ingredient, cooked at high temperature on a hot iron plate. The eggplant slices are mixed with a special sauce and minced garlic, then quickly heated on the iron plate until cooked, resulting in a fragrant, tender, and juicy texture.

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