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Chaohua Li Sichuan Cuisine (Chang'an Vanke Branch)

Sichuan cuisine · ⭐ 4.7

Units 507–508, 5th Floor, Building D, Chang'an Vanke Plaza, Shuxiang Road

Dishes

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  Dongpo Braised Pork

  Dongpo braised pork is a Chinese dish made with pork belly, simmered with soy sauce, sugar, rice wine, scallions, ginger, and star anise after blanching. The pork is cut into cubes, pan-fried to release oil, then seasoned and slowly stewed until tender and glossy.
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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  Signature Green Sichuan Pepper Dish

  A Sichuan dish featuring fresh green Sichuan pepper stir-fried with chicken or beef, delivering a bold numbing and spicy flavor.
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  Signature Green Sichuan Pepper Fish

  A signature dish featuring fresh carp stir-fried with abundant green Sichuan pepper and dried chili, delivering a spicy, numbing, and aromatic flavor.
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  Pickled Vegetable Stir-fried Tiao Pi

  A spicy and sour Sichuan-style dish made by stir-frying pickled vegetables with sweet potato vermicelli, offering a crisp texture and bold flavor.
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  Crispy Fried Pork Strips

  Crispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
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  Rice and Tea Buffet

  A buffet featuring steamed rice and a variety of teas for self-service, offering a simple and refreshing dining experience.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Dirty Glazed Rice Cake

  A trendy fried rice cake with a crispy exterior and soft interior, dusted in chocolate and powdered sugar, often filled with red bean or peanut butter for a rich, sweet flavor.
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  Imported Thai Shrimp Chips

  Imported Thai shrimp chips are made from fresh shrimp, cassava starch, and edible oil, processed through grinding, shaping, and frying. The finished product is a thin, crispy round chip with a golden color and crunchy texture.
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  Sour Pepper Eggplant

  A classic Chinese dish featuring eggplant stir-fried with vinegar and chili for a tangy, spicy flavor.
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  Potato Crackers

  Potato cracklings is a home-style dish primarily made from potatoes. The potatoes are first boiled, peeled, and cut into pieces, then pan-fried until golden brown on both sides to form a crispy crust. Finally, seasonings are added and stir-fried evenly.
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  Sichuan Peppercorn Fish

  Green Sichuan pepper fish uses fresh grass carp as the main ingredient, paired with green Sichuan peppercorns, ginger, garlic, dried chilies, and other seasonings. The fish slices are marinated with wine and salt, then stir-fried or stewed with green Sichuan pepper and other spices to ensure tender, flavorful meat.
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  Sesame Sauce Drizzled Lotus Root

  A refreshing dish made with tender lotus root tossed in a rich sesame sauce, offering a savory and nutty flavor.
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  Black Bean Yogurt

  A creative dessert made with black beans and yogurt, offering a smooth texture and balanced bean-to-dairy flavor.

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