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Chongqing Xiao Cai Guan (Momfo Huotuo Dian)

Sichuan cuisine · ⭐ 4.0

No. 84, Mianhua Hutong

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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  Spicy Pork Fried Rice Bowl

  Spicy pork fried rice is made with pork belly as the main ingredient. The pork belly is first boiled, sliced, then stir-fried with fermented broad bean paste, green onions, and other seasonings and vegetables, finally served over steaming hot rice.
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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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  Kung Pao Chicken Rice Bowl

  Kung Pao Chicken Rice Bowl is a Chinese rice dish featuring chicken, peanuts, and rice as its main ingredients. The chicken is cut into small cubes and quickly stir-fried with roasted peanuts, scallions, ginger, garlic, and other seasonings, then served over steaming hot rice.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Grilled Skewers

  Skewers are primarily made by cutting meat (such as lamb, beef, or chicken) or vegetables (like bell peppers, onions, and eggplant) into small pieces, threading them onto bamboo skewers, marinating them, and then grilling over charcoal or an electric grill.
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  Chongqing Spicy Chicken

  Chongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.
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  Grilled Eggplant on Iron Plate

  Sizzling eggplant is a dish featuring eggplant as the main ingredient, cooked at high temperature on a hot iron plate. The eggplant slices are mixed with a special sauce and minced garlic, then quickly heated on the iron plate until cooked, resulting in a fragrant, tender, and juicy texture.
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  Spicy Blood Duck Hot Pot

  Spicy Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef tendons, bean sprouts, and luncheon meat. Ingredients are blanched or boiled, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and garnished with green onions and cilantro. Skillful control of heat and seasoning highlights its numbing, spicy, and fragrant 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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