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Very Rice Road (Aocheng Branch)

Sichuan cuisine · ⭐ 4.1

No. 115, East Section of Xiaoyuan Road, Xipu Subdistrict

Dishes

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  Juicy Crispy Pigeon

  A Cantonese dish featuring young pigeon marinated, air-dried, and deep-fried to achieve a crispy skin and tender, juicy meat inside.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Chengdu Mashed Blood Duck

  Chengdu Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and spare ribs. Ingredients are blanched or cooked and simmered in a spicy麻-辣 broth, then finished with Sichuan pepper and chili oil. Skillful control of heat and seasoning highlights its rich, numbing-spicy flavor.
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  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.
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  Braised Small Potatoes in Clay Pot

  A comforting dish of small potatoes simmered in a clay pot with vegetables, resulting in tender, flavorful bites.
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  砂锅海鲜粥

  砂锅海鲜粥以大米为基底，加入虾、蟹、鱼片、贝类等海鲜食材，用砂锅慢火熬煮而成。粥体浓稠，海鲜鲜香融入米汤中，口感丰富。
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  Hollow Scallion Oil Cake

  A traditional Chinese flatbread made with flour, scallions, and oil, known for its crispy exterior and soft, layered interior with a rich onion flavor.
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  Xianglong Lake Bighead Carp

  Fresh bighead carp from Xianglong Lake, steamed or braised to preserve its tender texture and natural flavor.
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  Old Chengdu Mawang

  A classic Sichuan dish made with duck blood, tripe, beef tendons, bean sprouts, and cured meat, simmered in a spicy chili and Sichuan pepper broth.
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  Crispy Juicy Pigeon

  Crispy Juicy Pigeon is made from tender young pigeon, marinated, air-dried, and deep-fried to achieve a golden, crunchy skin while keeping the meat moist and flavorful.
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  Braised Pork Shreds

  Shredded pork in sauce is a Chinese dish made with pork tenderloin, stir-fried with scallions, ginger, soy sauce, and sweet bean sauce until the meat is fully cooked and evenly coated.
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  Sour Cabbage Tofu Flower Beef Skewer

  Beef brisket stewed with fermented sour cabbage and soft tofu, resulting in tender meat, tangy flavor, and smooth texture.
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  Clay Pot Stewed Local Chicken

  Stir-fried local chicken in an iron pot is a dish made with local chicken as the main ingredient, seasoned with ginger, scallions, garlic, and slow-cooked in an iron pot until tender.
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  Very Spicy Fish

  A Sichuan-style dish made with fresh carp and plenty of Sichuan peppercorns and chili, resulting in a spicy, numbing, and flavorful experience.
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  Very Soft and Sticky Pork Trotter

  A Sichuan dish made with pork trotters or beef tendons, slow-cooked until tender and coated in a rich sauce, offering a soft, sticky texture.
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  Pan-fried Smelly Catfish

  Pan-fried stinky mandarin fish is a dish primarily made with mandarin fish. After marinating, the fish develops a unique flavor. During cooking, the fish is pan-fried until both sides are golden brown, with a crispy skin and tender flesh. When served with appropriate seasonings, it offers a distinctive and memorable taste.

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