Close

Authentic Sichuan Cuisine

Sichuan cuisine · ⭐ 3.9

No. 61, Lintian Ernong, Jincheng Subdistrict (about 50 meters inside Awashanzhai)

Dishes

• 

  Shredded Beef with Chaotic Knife

  A cold dish made by slicing beef into fine strips and mixing with seasonings like scallions, garlic, and ginger; known for its tender texture and unique knife technique.
• 

  Cold-mixed Houttuynia herb

  Cold-mixed Houttuynia cordata is a dish featuring fresh Houttuynia cordata as the main ingredient, washed and briefly boiled or directly mixed with seasonings. Commonly added are garlic, chili oil, vinegar, soy sauce, salt, sugar, and sesame oil, then well mixed for immediate consumption.
• 

  Rooster Hot Pot

  A spicy hot pot featuring tender rooster meat, vegetables, and a rich, aromatic broth.
• 

  Sichuan Sausage Stir-fried with Green Chili

  A classic Sichuan dish featuring spicy sausage and fresh green chili, stir-fried for a bold, aromatic flavor.
• 

  Sichuan-style Twice-Cooked Pork

  Chuan-style stir-fried pork belly is made with pork belly as the main ingredient. The meat is first boiled, sliced, and then stir-fried together with配料 such as doubanjiang (fermented broad bean paste), garlic chives, and green peppers. During preparation, the pork belly's fat must be sautéed out until the slices curl slightly and develop a subtle charred aroma, then seasonings are added and the dish is stir-fried evenly.
• 

  泡椒炒鸡杂

  泡椒炒鸡杂是一道以鸡杂为主要食材的菜肴，鸡杂包括鸡心、鸡肝、鸡肫等，搭配泡椒、蒜、姜等辅料进行快炒。制作时先将鸡杂处理干净并焯水，再与切好的泡椒一同翻炒，调味后迅速出锅。
• 

  White Glutinous Rice

  A traditional Chinese dish made from glutinous rice, sweetened with a touch of sugar and steamed to a soft, sticky texture—often served during festivals or banquets.
• 

  Zigong Spicy Rabbit Hot Pot

  Zigong Spicy Rabbit is a Sichuan-style dish featuring rabbit meat as the main ingredient, cooked with various vegetables and seasonings. The rabbit meat is first blanched to remove any odor, then stir-fried with fermented broad bean paste, dried chilies, Sichuan peppercorns, ginger, garlic, and other spices until fragrant. It is then simmered in broth to absorb the flavors, and finally garnished with chopped green onions or cilantro.
• 

  Garlic Shoots with Preserved Pork

  Garlic stalk and preserved pork is a traditional Chinese dish, primarily made with garlic stalks and preserved pork. The preparation typically involves slicing the preserved pork and cutting the garlic stalks into segments. First, the preserved pork is stir-fried to release its aroma, then the garlic stalks are added and stir-fried until cooked, preserving the fresh tenderness of the garlic stalks and the savory flavor of the pork.
• 

  Sauce-Braised Eggplant Rice Bowl

  A savory dish featuring tender eggplant stir-fried in a rich sauce, served over steamed rice for a satisfying meal.
• 

  Sour Cabbage Black Bass Hot Pot

  A spicy and sour hot pot featuring black bass slices and fermented cabbage, simmered in a rich broth with vegetables for a tangy, flavorful experience.

Reviews