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Taochuan · Home-style Rice Dishes (Xuefu Street Branch)

Sichuan cuisine · ⭐

No. 92, Wucheng Road, Beiyin Subdistrict

Dishes

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  Tender and Juicy Kung Pao Shrimp Balls

  Tender and juicy shrimp balls stir-fried with peanuts, dried chilies, and a sweet-sour sauce in the classic Sichuan style.
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  Fragrant Rice-Enhancing Dish

  A savory stir-fry dish made with pork, peppers, and onions, seasoned with garlic and soy sauce—perfect for enhancing rice consumption.
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  Stewed Pork Belly

  Home-style braised pork belly is made with fatty pork belly, blanched and cut into pieces, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and other seasonings until tender and glossy.
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  Lentil and Shredded Pork Stir-fry

  Green bean stir-fried with pork strips is a home-style dish made primarily from green beans and pork. The preparation typically involves blanching the green beans, then stir-frying them together with sautéed pork strips and adding appropriate seasonings until the ingredients are fully cooked.
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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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  Sichuan-style Boiled Tofu and Fish

  A spicy Sichuan dish featuring tender tofu and fish slices, simmered in a fiery chili and花椒 broth.
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  Rose Ice Jelly

  Rose Ice Jelly is a chilled dessert primarily made with ice jelly, flavored with rose syrup or rose jam. To prepare, soak the ice jelly in water, then drain and mix with sugar water and rose jam until well combined. Chill before serving. Commonly served with toppings such as crushed peanuts and raisins.
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  Spicy Blood Sausage Hot Pot

  A spicy Sichuan-style dish made with duck blood, tripe, and offal, stir-fried in a fiery sauce of chili and Sichuan peppercorns.
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  Xianggu Chicken with Mushrooms

  A savory dish of chicken and mushrooms slowly simmered to perfection, offering tender meat and rich umami flavor.
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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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  Fresh Chili Clam Spicy Chicken

  Fresh chili, clams, and chicken are stir-fried together. Chicken cubes are quickly cooked with fresh chilies and clams, delivering a spicy, numbing, and savory flavor with rich texture.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.
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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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