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Chef Down the Mountain · Twice Cooked Pork (Huan Guang Park Branch)

Sichuan cuisine · ⭐ 4.6

Guanghuan Shopping Park, 4th Floor, Dongda Street Section, Jinjiang District

Dishes

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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Small Pot Wuchang Rice

  Made with premium Wuchang rice cooked in a small pot, this dish offers fluffy, fragrant grains and a satisfyingly soft texture—ideal as a traditional Chinese staple.
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  Sichuan Tibetan Black Pig Back Pork

  A Sichuan dish featuring tender pork from Tibetan black pigs, stir-fried with green peppers and scallions for a rich, spicy flavor.
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  Sizzling Pork Stir-fry

  A flavorful stir-fried pork dish made with fatty pork belly, garlic, ginger, and fermented bean paste, known for its rich taste and ability to pair perfectly with rice.
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  Lamp Bowl Stewed Pork

  A Sichuan dish where pork is stir-fried with fermented bean paste and vegetables, then served in a traditional lamp bowl for enhanced aroma and texture.
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  Litsea Cubeba Pickled Chicken Offal

  A spicy Sichuan dish featuring chicken offal stir-fried with litsea cubeba and pickled chili, delivering a bold, aromatic flavor.
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  Pickled Pepper Frog

  A Sichuan dish made with frog legs stir-fried in pickled chili, garlic, and ginger, offering a spicy and tangy flavor.
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  Spicy Fat Rabbit

  Spicy Fat Rabbit is a Sichuan dish made with fat rabbit meat stir-fried with chili peppers and Sichuan peppercorns. It has a rich, spicy, and numbing flavor.
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  Red Oil Dipping Sauce for Tofu and Vegetables

  Red oil dipping sauce for tofu and vegetables is a Sichuan dish made with tofu and vegetables, served with a special red oil seasoning. Main ingredients include tofu and green vegetables, which are blanched and dipped in the spicy red oil sauce.
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  Steamed Earth Egg with Shaozi Sauce

  A traditional Chinese dish made by steaming earth eggs with a savory Shaozi sauce, resulting in a tender and aromatic flavor.
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  Classic Chicken Bean Flower (Individual Serving)

  A classic Sichuan dish made from minced chicken and egg white, steamed to a silky texture and served in individual portions with a savory broth.
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  Pea and Intestine Stir-fry

  Pea and pork intestine dish made with pork intestines and peas. After cleaning and blanching to remove odor, they are stewed or stir-fried together until the intestines are tender and the peas fresh and crisp. Scallions, ginger, and garlic are commonly added for aroma.
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  Qinghai Pepper Stir-fried Eggplant

  A classic Chinese home-style dish featuring eggplant and Qinghai pepper, stir-fried with seasonings for a savory, slightly spicy flavor.
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  Spicy Boiled Beef with Sichuan Flavor

  Spicy boiled beef is a hot dish made primarily with beef, combined with various spices and vegetables. Thinly sliced beef is marinated and then stir-fried in a pan with fermented broad bean paste, Sichuan peppercorns, chili peppers, and other seasonings, followed by simmering in beef broth or water. Finally, hot oil is poured over the dish and garnished with chopped green onions and sesame seeds.

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