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Xiaofuxin Sichuan Cuisine (Dianzi Cheng Branch)

Sichuan cuisine · ⭐ 3.7

No. 39 Zhangleast Road

Dishes

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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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  Braised Beef with Small Potatoes

  Potato and beef stew is a dish primarily made with beef and small potatoes. The beef is cut into pieces and simmered together with the small potatoes, seasoned with appropriate spices, and slowly braised until the beef becomes tender and the potatoes absorb the flavors.
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  Spring Rolls

  Spring rolls are a traditional snack made by wrapping a thin dough wrapper around various fillings such as vegetables and meat, then rolling them into a cylindrical shape and deep-frying until golden and crispy. Common fillings include bean sprouts, carrots, cucumbers, and pork, offering a rich and satisfying texture.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Braised Eggplant

  Braised eggplant is a home-style dish primarily made with eggplant. The eggplant is first cut into pieces or segments, then deep-fried until golden brown. After that, seasonings such as soy sauce, sugar, and garlic are added to braise the eggplant until it absorbs the flavors, and finally the sauce is reduced to allow the eggplant to fully absorb the broth.
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  Garlic Cucumber

  A refreshing cold dish made with cucumber and garlic slices, seasoned with salt, vinegar, and sesame oil for a crisp and aromatic taste.
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  Bold Maoxuewang

  Bàoduì Máo Xuè Wàng is a Sichuan-style dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. After blanching and stir-frying the ingredients, they are simmered in rich broth until boiling, then seasoned with chili peppers and Sichuan peppercorns. The recipe uses generous amounts of chili and Sichuan pepper to highlight its spicy and numbing flavor profile.
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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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