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Miss Fu in Chengdu (Zhongji Meilanhu Jindi Plaza Branch)

Sichuan cuisine · ⭐ 4.5

Shop No. 09, Level 2, Lan Lane, Jindi Plaza, Meikang Road, Zhongji Meilan Lake

Dishes

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  Le Shan Leaping Beef

  Le Shan Leaping Foot Beef is a dish made primarily with beef, combined with offal, bean sprouts, and cabbage, all simmered together. It is mainly prepared by slowly stewing beef bones to create a rich broth, then adding beef and offal for extended cooking, resulting in tender, flavorful meat and a rich, savory soup.
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  Spicy Thousand-Layer Tripe

  Mao Jiao Qian Ceng Du is a Sichuan-style dish featuring beef tripe. After cleaning and blanching, the tripe is stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth until flavorful. The dish has a bright red color and a crisp, chewy texture.
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  Spicy Duck Blood

  Spicy duck blood is a traditional Chinese dish, primarily made with fresh duck blood. The preparation involves slicing the duck blood, seasoning it with spices and seasonings, cooking it to absorb flavors, and finally stir-frying it with vegetables and other ingredients.
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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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  Spicy Dry Pot with Deer Antler Mushrooms

  Dry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
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  Langya Potato

  Langya potatoes is a snack made primarily from potatoes, processed through a special cooking technique that results in a golden, crispy skin and a soft interior. It is typically mixed with spices and seasonings to create an appealing color and aroma.
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  Brown Sugar Glutinous Rice Dumplings

  Red sugar glutinous rice balls are a sweet dessert made from glutinous rice flour. The dough is shaped into small balls, deep-fried until golden and crispy outside, soft inside, then coated with warm red sugar syrup for a rich, sweet flavor.
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  Old Mother's Pig Trotter

  Old Mother's Pig Trotter is a dish primarily made with pig trotters, carefully stewed to produce a creamy white broth and tender, soft trotters. Ingredients such as adzuki beans are added during cooking to enhance texture and flavor. The dish offers a rich aroma of meat and beans, making it a nutritious traditional delicacy.
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  Tea Oil Stir-Fried Chicken

  Tea oil stir-fried chicken is a dish made by stir-frying chicken with tea oil. Main ingredients include chicken thighs or breast, tea oil, ginger slices, garlic cloves, and green peppers. Chicken is marinated, then stir-fried with tea oil and other seasonings until fully cooked.
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  Spicy Broad Noodles with Pea Paste

  Wan Za Xiao Mian is a noodle dish primarily made with noodles, peas, and mixed sauce. After boiling the noodles, they are mixed with cooked peas and a specially prepared mixed sauce, thoroughly combined so that each strand of noodle is evenly coated with the sauce.
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  Spicy Beef Broth Base

  The spicy beef tallow broth is based primarily on beef tallow, stir-fried with ingredients such as broad bean paste, chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. Main ingredients include beef tallow, dried chilies, Sichuan peppercorns, broad bean paste, star anise, cassia bark, and bay leaves. Through simmering and stir-frying, the flavors blend to create a rich and spicy taste.
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  Non-spicy High Soup Base

  A rich, non-spicy soup base made from slow-cooked bones and vegetables, perfect for those who prefer mild flavors.

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