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Double City Story Sichuan and Hunan Flavors

Sichuan cuisine · ⭐ 4.0

Building 4, Haiyi Jingyuan, Intersection of Xiaogang 2nd Road and Qiu County Road

Dishes

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  Family Feast Frog Legs

  A Sichuan-style dish featuring frog legs cooked with a mix of vegetables and spices, delivering a rich, spicy, and savory flavor.
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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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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Sichuan-Style Brain Flower

  Sichuan-style brain flower is made from pork brain, cleaned, blanched, and braised, then seasoned with Sichuan peppercorns, chili, garlic, and other spices. It has a smooth texture and a rich, spicy-savory flavor characteristic of Sichuan cuisine.
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  Sichuan-style Spare Ribs

  Sichuan-style spare ribs are made with pork ribs, marinated and then fried or pan-fried, then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and doubanjiang. The dish has a crispy exterior and tender interior with rich aroma.
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  Sichuan-Style Grilled Fish

  Sichuan-style grilled fish uses fresh carp or sea bass, marinated and roasted until the skin is slightly crispy, then stir-fried with bean sprouts, potato slices, and lotus root, seasoned with Sichuan sauce made from doubanjiang, chili, and Sichuan peppercorns.
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  Signature Mao Xue Wang

  Spicy Sichuan-style Mao Xue Wang is a hot pot dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. The ingredients are blanched or boiled together and then finished with a drizzle of hot oil and seasonings such as chili peppers and Sichuan peppercorns.
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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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  Spicy Chicken of the Jianghu

  Hot and Spicy Chicken is a dish made primarily with chicken, seasoned with various spices and chili peppers. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings, resulting in a bright red color, tender texture, and rich, spicy-savory flavor.
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  Stir-fried Potato Shreds

  Stir-fried potato shreds is a home-style dish primarily made with potatoes. The preparation involves slicing potatoes into thin strips, then quickly stir-frying them with chili and garlic flakes over high heat until cooked, preserving the crisp texture of the potato shreds.
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  Pound Steamed Glutinous Chicken Feet

  Chicken feet are the main ingredient, combined with glutinous rice and spices, then steamed. The chicken feet are tender and flavorful, while the glutinous rice soaks up the broth, creating a rich texture.
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  Scallion Egg Fried Rice

  A classic Chinese dish made by stir-frying rice with eggs and scallions, resulting in a fragrant and savory meal.
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  Super Boneless Boiling Fish

  Fresh boneless fish slices cooked in a spicy and numbing sauce with vegetables, served hot for a bold, aromatic flavor.
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  Qingdao's First Huo Xiang Carp

  Fresh crucian carp marinated with huoxiang, then steamed. Tender fish meat with a fragrant herbal aroma, fresh and light in taste, highlighting natural flavors.
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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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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Sichuan-style Pork Kidney with Sichuan Peppercorns

  A spicy Sichuan dish featuring tender pork kidney stir-fried with Sichuan peppercorns, delivering a numbing and fiery flavor.
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  Spicy Pot Frog

  Spicy Pot Frog is a Sichuan dish made with frog meat stewed with chili peppers, Sichuan peppercorns, and other spices. It features a rich, spicy and numbing flavor with tender frog meat and aromatic broth.

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