Close

Chu Shan Cheng Cai Guan (Huashi Branch)

小吃快餐 · ⭐ 4.6

Floor 2, North Area Canteen, Central China Normal University, No. 152 Luoyu Road

Dishes

• 

  Potato and Beef Stew

  Beef and potato stew is a nutritious dish primarily made with potatoes and beef brisket. The preparation typically involves simmering the beef until tender, then adding potato chunks to continue stewing until the potatoes are cooked through and the broth becomes rich and flavorful.
• 

  Spicy Pot-Steamed Chicken

  Dry pot shredded chicken is a dish made with chicken thigh meat, shredded after boiling and stir-fried in a dry pot with onions, green peppers, red peppers, and seasonings like doubanjiang, garlic, ginger, and chili.
• 

  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
• 

  Seafood Noodle Stir-fry

  A Cantonese dish featuring fresh seafood like shrimp, squid, and clams served over soaked noodles, steamed or boiled in a savory broth.
• 

  Tomato Beef Brisket

  Beef brisket with tomatoes is a dish primarily made with beef brisket and tomatoes. The preparation involves stewing the beef brisket until tender, then adding sautéed tomato chunks and slowly simmering until the flavors blend thoroughly, followed by seasoning and reducing the sauce.
• 

  Private Recipe Pig's Trotter

  Private recipe pig's trotter is a dish made mainly with pig's trotters, which are stewed and seasoned. The trotters are rich in gelatin and have a soft, chewy texture, combined with spices and seasonings.
• 

  Honeycomb Corn

  Crispy corn is a dish made primarily with fresh corn kernels, mixed with eggs and starch, then deep-fried until the outside becomes crispy and forms a honeycomb-like structure. A small amount of seasoning like salt or sugar may be added for enhanced flavor.
• 

  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
• 

  Iron Plate Sweet Shrimp

  A dish of fresh shrimp stir-fried on a hot iron plate with sweet soy sauce, garlic, and ginger, resulting in tender and flavorful shrimp.
• 

  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.

Reviews