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Xiao Yaomei Chongqing River Cuisine

Sichuan cuisine · ⭐ 3.6

No. 3 Yingxian Industrial and Trading Building, Fengyi Street

Dishes

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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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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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  Stir-fried Yam with Wood Ear Mushrooms

  Stir-fried yam with black fungus is a home-style dish primarily made with yam and black fungus. Peel the yam, cut it into slices or strips, and soak the black fungus in advance before washing it clean. Stir-fry both ingredients together in hot oil, add seasonings such as salt and light soy sauce, and cook until the yam becomes soft and the black fungus turns crisp and tender.
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  Crispy Fried Mushrooms

  Dry-fried mushrooms are made primarily from fresh mushrooms. After washing and draining, they are coated with a batter or breadcrumbs and deep-fried until golden and crispy. No seasonings are added during preparation, preserving the natural flavor of the mushrooms.
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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 Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Water Chicken

  A dish made by gently stewing fresh chicken with ginger, scallions, and garlic to create a clear broth that highlights the natural flavor of the meat.
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  Sour Soup Beef

  A dish of tender beef slices cooked in a sour broth, typically made with tomatoes, pickled chili, and spices, offering a rich, tangy flavor.
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  Sour Pickled Beans with Minced Pork

  Suan doujiao roumo is a home-style dish made primarily from pickled mustard greens and minced pork. The sour taste of the pickled greens blends well with the pork, enhanced by stir-frying with葱姜蒜 and basic seasonings like oil, salt, and soy sauce.
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  Clay Pot Braised Pork Intestines

  Clay Pot Braised Pork Intestines is a stew dish primarily made with pork large intestine. The intestines are thoroughly cleaned, blanched to remove any unpleasant odor, and cut into sections. Oil is heated in a pot, then ginger slices, scallions, star anise, and cinnamon are stir-fried until fragrant. The intestines are added and stir-fried. Soy sauce, dark soy sauce, cooking wine, rock sugar, and water are added. After bringing to a boil, the heat is reduced to simmer until the intestines become tender and flavorful. Finally, green and red peppers may be added briefly before serving in a heated clay pot. The dish has a glossy red color and a tender, chewy texture.
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  Leek and Egg

  Leek and egg is a home-style dish primarily made with leeks and eggs. The preparation is simple: wash and chop the leeks, and beat the eggs separately. Heat oil in a pan, first stir-fry the eggs until set, then add the leeks and stir-fry together. Season with an appropriate amount of salt and cook until the leeks are just tender. Serve hot.
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  Sweet Peas

  A Chinese dish made with fresh peas, often stir-fried with vegetables like carrots and bell peppers for a crisp, light flavor.

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