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Heiwa Restaurant (Chongqing University B Zone Branch)

Sichuan cuisine · ⭐ 4.0

30 meters up-right from the rear gate of Chongqing University B Campus, Shaya Road

Dishes

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  Dry-Fried Potato Strips

  Dry-fried potato shreds is a Chinese home-style dish using potatoes as the main ingredient. Potatoes are sliced into thin strips, quickly stir-fried in hot oil until slightly charred, then seasoned with葱姜蒜 and chili for aroma, and finally flavored. Proper heat control ensures a crisp and tender texture.
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  Salted Pepper Pork Tenderloin

  A Chinese dish made with pork tenderloin, marinated and deep-fried until crispy, then stir-fried with salt, pepper, and aromatics for a savory, crunchy texture.
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  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.
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  Water spinach

  Water spinach is a common vegetable beloved for its tender texture and unique fragrance. It can be prepared by stir-frying simply or with garlic, preserving its natural flavor and presenting an appealing green color.
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  Old-Brand Salt Stir-Fried Pork

  Old-Brand Salt Stir-Fried Pork is a traditional Sichuan dish made with pork that is marinated with salt and seasonings before stir-frying. The meat is tender and has a delicious salty flavor.
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  Sichuan-style stir-fried pork with yam skin

  Shao Pi Hui Guo Rou is a dish primarily made with pork belly and sweet potato skin. The pork belly is sliced, boiled first, then stir-fried to render out the fat. It is then sautéed with fermented broad bean paste, garlic, ginger, and other seasonings until fragrant, before adding rehydrated sweet potato skin to stir-fry together, allowing the skin to absorb the rich meat aroma.
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  Tofu and Pork Slices

  Douban tofu and pork slices is a dish featuring soft tofu and sliced pork. Pork is marinated, stir-fried with tofu and seasoned with scallions, ginger, garlic, then thickened with starch sauce. Tofu stays tender, pork flavorful.
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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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  Fish-flavored Baked Egg

  A Chinese dish made by baking eggs with a fish-flavored sauce, featuring a savory and slightly sweet taste.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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