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Long Teng Xuan Roast Duck and Boiled Fish (West直 Men)

Sichuan cuisine · ⭐ 4.8

2nd Floor, Building 2, Jindian Garden, No. 9, Wenhuiyuan North Road (approximately 150 meters east of Fenglan International Shopping Center)

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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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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  Spicy Dan Dan Noodles with Blood Sausage

  Shancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
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  Spicy Sichuan Boiled Fish

  Sichuan-style boiled fish features fresh grass carp, paired with bean sprouts and cabbage. Fish slices are marinated in wine and starch, then blanched, cooked in a spicy sauce made from chili, Sichuan pepper, and doubanjiang, finished with chopped scallion, ginger, garlic, and dried chilies, then drizzled with hot oil.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  Spiced Cucumber Salad

  Laozhi HuLu is a cold dish featuring young loofah as the main ingredient. The loofah is peeled, sliced or julienned, blanched, then soaked in a seasoned sauce made from soy sauce, vinegar, sugar, garlic, and chili oil.
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  Mixed Vegetable Salad

  A mixed vegetable and fruit salad made with fresh ingredients like lettuce, cucumber, carrot, tomato, purple cabbage, and apple. Wash, cut, and mix with dressing for a healthy dish.
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  Lotus Pond Stir-Fry

  Lotus Pond Stir-Fry is a Chinese stir-fried dish primarily made with lotus root, snow peas, carrots, and wood ear mushrooms. The ingredients are sliced or julienned, blanched separately, then quickly stir-fried with a small amount of minced garlic. Finally, it is seasoned and thickened with a light sauce.
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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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  Egg tofu with bok choy

  Egg tofu bok choy is a dish made primarily with eggs, tofu, and baby bok choy. Eggs are scrambled and cooked, tofu is cubed and stir-fried or simmered with eggs, and baby bok choy is added to the pot for a harmonious blend. Seasonings like salt and soy sauce are typically added for balanced flavor.

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