Close

Sichuan Kitchen (Shushan Branch)

Sichuan cuisine · ⭐ 4.2

Shop No. 124, Building S6, Jiaqiao Yueshan Cheng, No. 199, Tianbu West Road

Dishes

• 

  Dry-Fried Pork Intestines

  Dry-fried intestines is a Chinese dish made primarily from pig intestines. After blanching to remove odor and cutting into segments, it's stir-fried in oil until slightly charred, then mixed with chili, garlic, ginger, and other seasonings.
• 

  Dry Pot Boneless Duck Feet

  A spicy Sichuan dish featuring boneless duck feet stir-fried in a dry pot with vegetables and aromatics, delivering a rich, savory flavor.
• 

  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
• 

  Spicy麻羊蝎子

  A spicy Sichuan dish made with lamb bones, seasoned with chili and Sichuan peppercorns, offering a rich, numbingly hot flavor.
• 

  Boiling Spicy Fish

  A Sichuan dish featuring fresh carp cooked in a fiery broth of chili and Sichuan peppercorns, served bubbling hot with vegetables.
• 

  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
• 

  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.
• 

  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
• 

  Zhuge Grilled Fish

  Zhuge烤鱼 uses fresh fish as the main ingredient, paired with vegetables such as bean sprouts, potatoes, lotus root slices, and enoki mushrooms. The fish is first marinated, then grilled, followed by stewing with a secret sauce and vegetables to infuse flavor. Finally, it is garnished with green onions and cilantro.
• 

  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
• 

  Sour Spicy Potato Strips

  Sour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.
• 

  Squid and Clam Stir-fry

  A seafood dish made by stir-frying fresh squid and clams with aromatics like ginger, garlic, and scallions for a savory and tender result.
• 

  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

Reviews