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百岁我家酸菜鱼·砂锅菜·小炒菜(古美店)

Sichuan cuisine · ⭐ 4.5

No. 1058 Gumei Road, Gumei Subdistrict (near Pingnan Road Intersection; Hongmei Road Station, Line 12)

Dishes

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  Homestyle Soy Skin

  Soy skin made from yellow beans, naturally sun-dried or low-temperature dried, preserving its original flavor. With a soft yet slightly chewy texture, it can be served cold, stir-fried, or simmered, commonly used in home-style dishes.
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  夜猫子小黄鱼

  小黄鱼经过腌制后油炸至外酥里嫩，搭配葱姜蒜等调料爆炒，最后加入适量酱油、料酒和糖调味，使鱼肉入味且口感丰富。
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  Signature Air-Freighted Beef Tripe

  Fresh beef tripe flown in from distant regions, quickly blanched to retain crispness and served with a spicy chili sauce for an authentic Sichuan experience.
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  Signature Sour Fish

  Signature sour cabbage fish is made with fresh grass carp as the main ingredient, combined with pickled sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. The fish slices are stewed together with the sour cabbage, resulting in tender fish meat and a rich, flavorful broth.
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  Spicy Sour Fish

  A classic Sichuan dish featuring tender fish fillets in a tangy, spicy broth with fermented vegetables and aromatic spices.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu paper, cut into strips or cubes and deep-fried in hot oil until golden and crispy. No additional seasonings are used—only frying makes it crunchy outside and tender inside.
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  Roasted Frog Legs

  Roasted frog legs is a dish that uses frog legs as the main ingredient. To prepare it, first clean the frog legs and marinate them to infuse flavor, then place them on a grill and slowly roast over moderate heat until the skin turns golden and the meat becomes tender. Finally, sprinkle with适量香料 or seasonings according to personal taste to enhance aroma.
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  Premium Beef Ribeye

  Premium beef brisket is made from high-quality beef cuts, sliced thinly or into strips, and typically prepared by quickly stir-frying or boiling after marinating to preserve its tender texture and original flavor.
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  Century Milk Tofu

  A traditional sweet dessert made from fresh milk and tofu, known for its smooth texture and rich dairy flavor.
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  Bai Sui Shan Yao Kuan Fen

  A specialty noodle dish made primarily from yam and wide vermicelli. Yam is steamed, sliced, and cooked together with the wide noodles, offering a smooth, elastic texture. The broth is light, highlighting the natural flavor of the ingredients.
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  Century Homemade Yam Noodles

  Made from fresh yam, these handmade noodles offer a smooth and chewy texture. Ideal for salads, stir-fries, or soups, they are nutritious and suitable for all ages.
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  Century Golden Crispy Pork

  A traditional Chinese dish made with pork belly, marinated and deep-fried to achieve a crispy exterior and tender interior, often served with sweet soy sauce or chili paste.
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  Lamb Skewers on Red Willow Branches

  Lamb skewers grilled on red willow branches using fresh lamb cut into pieces, marinated and roasted over charcoal. The natural aroma of the branches adds a unique flavor to the meat.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Sour Spicy Taro Noodles

  Sour and spicy fern root noodles are a dish made primarily from fern root noodles, seasoned with vinegar, chili oil, Sichuan pepper, and other condiments. First, the fern root noodles are boiled in water until cooked, then mixed evenly with a prepared sour and spicy sauce.

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