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Sichuan Hunan Small Restaurant (Yuanshuo Road Branch)

Sichuan cuisine · ⭐ 4.2

Zone C, Changle East Courtyard, Yuanshuo Road

Dishes

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  Five-Spice Braised Beef

  Five-spice braised beef is a dish made primarily from beef, marinated with various spices and seasonings, then slowly stewed. It has a rich brown color, tender and juicy meat with clear texture that melts in the mouth, and an aromatic fragrance.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Mother's Stir-Fried Chicken

  Stir-fried chicken with green and red peppers, onions, and other vegetables, cooked in oil. Tender texture, rich aroma, slightly spicy and savory flavor, a classic home-style dish.
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  Sichuan Spicy Chicken

  A classic Sichuan dish featuring shredded chicken marinated in a spicy, numbing sauce with chili oil, garlic, and Sichuan peppercorns.
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  Spicy Pepper and Pork Stir-fry

  A classic Chinese home-style dish made with pork and peppers, stir-fried until fragrant and spicy—perfect for rice.
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  Signature Crispy Eggplant

  Signature crispy eggplant features fresh eggplant cut into strips or cubes, coated in a special batter or starch, then deep-fried until golden and crunchy on the outside while remaining tender inside.
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  Beef Shank Mapo Tofu

  A fusion dish combining tender beef brisket with classic mapo tofu, featuring a rich, spicy, and savory flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made by quickly stir-frying fresh yellow beef with辅料 such as green onions, ginger, and garlic. The beef is sliced and marinated with seasonings before being stir-fried at high heat with the配料 to retain its tenderness and original flavor.
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  Spicy Mapo Tofu in Stone Pot

  Stoneware mapo tofu is made with soft tofu, minced beef or pork, and seasonings like doubanjiang, Sichuan peppercorns, and chili powder. Tofu cubes are simmered in a hot stoneware pot with meat and spices, absorbing the rich flavors, then garnished with scallions and garlic. The stoneware keeps it hot and enhances the taste.
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  Vegetable Assortment Platter

  Vegetable platter made from a variety of seasonal vegetables, commonly including carrots, cucumbers, wood ear mushrooms, bean sprouts, seaweed, and lettuce. After blanching or dressing with a cold sauce, the vegetables are neatly arranged on a plate, preserving their natural colors and crisp texture.
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  Braised Eggplant

  Braised eggplant is a home-style dish primarily made with eggplant. The eggplant is first cut into pieces or segments, then deep-fried until golden brown. After that, seasonings such as soy sauce, sugar, and garlic are added to braise the eggplant until it absorbs the flavors, and finally the sauce is reduced to allow the eggplant to fully absorb the broth.
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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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  Sichuan Pepper Chicken Noodles

  Spicy Sichuan pepper chicken noodle salad with sliced boiled chicken breast, cooked noodles, and seasonings like Sichuan pepper oil, scallions, and garlic. The unique numbing aroma of Sichuan pepper blends with tender chicken and smooth noodles.
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  Spicy Blood Duck Hot Pot

  Guo Ba Xin Mao Xue Wang is a Sichuan-style dish primarily made with duck blood, beef tripe, mung bean sprouts, and canned pork. First, the duck blood and beef tripe are blanched and set aside. Then, a牛油火锅底料 (beef tallow hot pot base) is stir-fried until fragrant, followed by adding chicken stock to boil. All ingredients are then simmered together, and finally garnished with chopped green onions and cilantro.
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  Silver Ear Fungus and Pear Soup

  Tangyuan and pear soup is made from silver ear fungus and fresh pears. After soaking the fungus, it's cooked with core-removed pears until tender and translucent, then sweetened with rock sugar. The broth is clear and smooth.

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