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Niaoniao Bird Bird Stir-Fry

Sichuan cuisine · ⭐ 3.7

No. 165, Nanchang Road

Dishes

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  Sichuan Dry Pot Shrimp

  Fresh large shrimp are stir-fried with green and red peppers, onions, garlic, and other ingredients at high heat. The dish features a bright red color, rich aroma, and a fresh, spicy, crisp texture, highlighting the numbing-spicy flavor of Sichuan cuisine.
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  Young Ginger Beef

  A dish of tender beef slices stir-fried with young ginger, garlic, and chili, known for its fresh, savory flavor and aromatic ginger taste.
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  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.
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  Spicy Pig Snout Strips

  A Sichuan dish made with pig snout strips stir-fried with chili, garlic, and ginger for a spicy and crunchy texture.
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  Stir-fried Tripe

  A spicy Sichuan dish made by quickly stir-frying pig or cow tripe with chili, garlic, and ginger for a crisp and aromatic flavor.
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  Pork Lard Crumbs with Shanghai Green

  A Chinese home-style dish made by stir-frying pork lard crumbs with Shanghai green vegetables, resulting in a savory and crunchy texture.
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  Mapo Tofu

  A classic Sichuan dish made with soft tofu, minced meat, and spicy chili sauce, known for its bold, numbingly spicy flavor.
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  Caramelized Brown Sugar Ice Tofu Pudding

  A traditional dessert made with silky tofu pudding topped with a layer of crystallized brown sugar syrup, offering a cool and sweet experience.
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  Zigong Frog

  A Sichuan dish featuring frog meat stir-fried with chili, Sichuan pepper, and garlic, known for its spicy and numbing flavor.
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  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.
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  Sour Spicy Potato Slices

  Spicy and sour potato slices are made by slicing potatoes thinly, blanching or stir-frying them, then adding chili, vinegar, garlic, and other seasonings. Proper heat control ensures a crisp and tender texture.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Spicy Jumping Fish with Fresh Perch

  Fresh perch cooked quickly with chili and Sichuan peppercorns, resulting in tender fish and a spicy, aromatic sauce.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.

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