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Chuan Ke Ke · Sichuan Small House

Sichuan cuisine · ⭐ 4.4

No. 423-3, Fuma Road, Gushan Town (220 meters on foot from Exit D of Wuliting Metro Station)

Dishes

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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Dayi Pig Intestine Blood Sausage

  Dayi Pig Intestine Blood Sausage is a traditional Sichuan snack made from pork intestines, pig blood, and various seasonings. The pork intestines are cleaned and cooked, then mixed with pig blood and seasoned with chili, Sichuan pepper, and other ingredients before being steamed.
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  Hawthorn Braised Pork

  Sour haw braised pork is a traditional dish featuring pork belly as the main ingredient and sour haw as a辅料. To prepare, first cut the pork belly into pieces and stir-fry until browned, then add sour haw, caramel color, soy sauce, and other seasonings, simmering slowly until the meat is tender and the sauce thickens.
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  Stir-Fried Pork

  Stir-fried pork dish using pork belly or tenderloin, blanched to remove odor, then stewed or braised with seasonings until tender and flavorful.
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  Sea Emperor Abalone Broth Tofu

  Sea Emperor Abalone Broth Tofu is a Chinese dish made with soft tofu and abalone broth. The tofu is tender, and the abalone broth is rich and delicious, blending the freshness of seafood.
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  Stone Pot Intestine Blood Curd

  Made with pork large intestine, fresh pig blood, and duck blood, boiled briefly then stir-fried in a hot stone pot with chili and Sichuan pepper, followed by simmering in broth. Bright red color, rich texture combining crispness and smoothness.
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  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.
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  Spicy Pork Intestines and Blood Duck

  Fechang Maoxuewang is a Sichuan dish featuring pork intestines and duck blood, with side ingredients like bean sprouts, wood ear mushrooms, potato slices, and rice noodles, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
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  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.
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  Bean Soup Seafood Crispy Rice

  A creative dish combining bean soup, fresh seafood, and crispy rice for a rich, savory flavor and satisfying texture.
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  Sour Pepper Earth Egg

  A home-style dish made with earth eggs, seasoned with vinegar and pepper for a tangy and spicy flavor.
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  Golden Soup Spicy Fish with贡椒

  A spicy fish dish made with fresh carp, simmered in a golden broth with贡椒 and Sichuan pepper, delivering rich, numbing heat and savory depth.
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  Leek-flavored Stir-fried Noodles

  Scallion sauce rice noodles is a dish made by stir-frying rice noodles with scallions and shaizi (a sauce made from fermented black beans and chili). Ingredients include fresh rice noodles, scallion pieces, and shaizi. Cook the noodles first, then stir-fry with scallions and shaizi, and mix well.

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