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Kuanzhe Coordinates · Chengdu Street Food (Zhongda Branch)

Sichuan cuisine · ⭐ 4.5

Unit 201, Level 2, Zhongda Heyue Shopping Mall, Fujing Garden, No. 68, Xingang West Road

Dishes

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  Clear Soup with Bean Sprouts

  Heung汤豆苗 is a dish made with fresh bean sprouts cooked in rich broth or clear soup. After blanching, the sprouts are simmered in seasoned broth to absorb its flavor. A slice of ginger is added to enhance aroma and reduce any fishy smell, preserving the sprouts' vibrant green color and crisp texture.
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  Le Shan Pig Intestine and Blood Curd

  A signature Sichuan dish from Leshan featuring pork intestines and duck blood, stir-fried with spicy peppers and Sichuan peppercorns for a bold, numbing flavor.
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  Nine-Treasure Duck Blood and Tripe Hot Pot

  Nine-Treasure Duck Blood and Tripe Hot Pot is a Sichuan-style spicy hot pot dish. Main ingredients include fresh duck blood, duck intestines, duck gizzards, and other duck offal, as well as beef tripe and aorta. It is accompanied by vegetables such as bean sprouts, wide noodles, and wood ear mushrooms. During preparation, the various offal are blanched first, then cooked in a spicy red oil broth. The broth is typically made by stir-frying beef tallow, broad bean paste, Sichuan peppercorns, dried chilies, ginger, garlic, and other spices, then simmering. Finally, the cooked offal and vegetables are placed in a bowl and topped with hot oil and ground Sichuan peppercorns.
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  Nine Treasure Duck Blood Mǎoxià Wàng

  A Sichuan-style hot pot dish featuring duck blood and nine ingredients, simmered in a spicy and numbing broth for bold, layered flavors.
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  Country-Style Cauliflower

  Country-Style Cauliflower is a homestyle stir-fry dish featuring fresh cauliflower, sliced pork belly, and green/red bell peppers. The cauliflower is broken into florets and blanched or briefly fried. Pork belly slices are stir-fried until crispy, then garlic, dried chilies, cauliflower, and peppers are added and quickly tossed. Seasoned mainly with light soy sauce, oyster sauce, and a bit of sugar, a small amount of broth or water is added to braise briefly, allowing the cauliflower to absorb the flavors. The dish results in crisp cauliflower and fragrant pork with a robust wok aroma.
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  Eight Treasure Tea

  Eight Treasure Tea is a traditional Chinese beverage made by blending tea leaves with red dates, goji berries, longan, chrysanthemum flowers, rose petals, raisins, and rock sugar. The preparation is simple—just place all ingredients in a teacup and pour hot water over them. It is both delicious and health-promoting.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Old Mother's Pig Trotter Soup

  Mother's Pig Trotter Soup primarily uses pig trotters and yellow beans as main ingredients, supplemented with seasonings such as ginger slices and green onion segments. After blanching, the pig trotters are cooked together with yellow beans in a pot with water, simmered slowly until tender, resulting in a rich broth and gelatin-rich pig trotters.
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  Fatty Intestine with Blood Curd

  Fatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
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  Tofu and Sichuan Boiled Fish

  Soybean curd boiled fish features tender soybean curd and fish slices, marinated in rice wine and starch, then cooked together in boiling water and finished with a spicy sauce made from chili, Sichuan pepper, and doubanjiang, garnished with chopped scallion, ginger, garlic, and cilantro.
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  Stewed Pork in Lamp-shaped Bowl

  A classic Sichuan dish featuring sliced pork belly stir-fried until crispy, then simmered with fermented bean paste and green onions in a lamp-shaped bowl for rich flavor.
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  Twice-Cooked Pork with Lantern Pepper

  Twice-Cooked Pork with Lantern Pepper is a classic Sichuan dish. Main ingredients include pork leg or belly, garlic sprouts, Pixian fermented broad bean paste, sweet wheat paste, fermented black beans, and lantern peppers. The pork is first boiled whole, then sliced and stir-fried until slightly curled. Fermented bean paste and sweet wheat paste are added for flavor and color, followed by fermented black beans, lantern peppers, and garlic sprouts for a quick stir-fry. The dish features a bright red color, tender yet chewy meat with balanced fat, and a unique fragrance and mild spiciness from the lantern peppers.
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  Red Sugar Ice Jelly

  A refreshing dessert made from ice jelly infused with red sugar syrup, often topped with peanuts and fruits for a sweet, cool treat.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Sichuan Pepper Sea Bass

  Green Sichuan pepper sea bass features fresh sea bass marinated with salt and cooking wine, then steamed or pan-fried with green Sichuan peppers, ginger slices, and scallions. The fish is tender, with a rich aroma from the green Sichuan peppers.
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  Black Soybean Flower Sichuan-Style Fish

  A spicy Sichuan-style fish dish featuring tender fish fillets, black soybean flowers, and vegetables in a rich, numbingly hot broth.

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