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Xiang Zui Yu Sichuan Home-style Cuisine

特色菜 · ⭐ 3.9

No. 22 & 24 Xiehe Xia Street, Huayang Subdistrict Office, Tianfu New Area

Dishes

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  Xiangzui Fish

  Xiangzui Fish is a dish made with fresh fish, seasoned with chili, Sichuan pepper, and other spices, and cooked by pan-frying or braising. It has a crispy outside and tender inside, with a deliciously spicy and fragrant flavor.
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  Young Ginger Braised Duck

  A Sichuan dish featuring duck braised with young ginger, garlic, and chili for a spicy, aromatic flavor.
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  Sichuan Spicy and Sour Carp

  Sichuan Spicy and Sour Carp is a Sichuan dish made with carp, young ginger, chili peppers, and other seasonings. It is cooked by frying and stir-frying, highlighting its spicy and fragrant flavor.
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  Grandma's Sweet Braised Pork

  A traditional Sichuan dish made with pork belly and glutinous rice, slow-cooked in a sweet sauce of brown sugar and soy sauce, resulting in tender, flavorful meat.
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  Braised Pork with Chestnuts

  Chestnut braised pork is a dish made with pork belly and chestnuts. Pork belly is blanched, then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine. Chestnuts are added to cook until the meat is tender and the chestnuts absorb the flavor, resulting in a thick sauce.
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  Xiang-Style Stir-Fried Pork

  Xiang-style stir-fried pork with green peppers is a traditional Hunan dish using pork belly and green peppers. Pork slices are stir-fried to release oil, then combined with green peppers, garlic, and ginger, seasoned and cooked to perfection.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Chongqing Mao Xue Wang

  Ciqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
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  Steamed Pork Ribs with Glutinous Rice

  A Chinese dish made by steaming pork ribs mixed with glutinous rice, resulting in tender and flavorful meat with a soft, sticky texture.
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  Steamed Pork Ribs with Glutinous Rice

  Stuffed glutinous rice with pork ribs is a Chinese dish primarily made with pork ribs and glutinous rice. The pork ribs are marinated and then mixed with soaked glutinous rice before being steamed in a steamer. During preparation, seasonings such as soy sauce, cooking wine, and ginger slices are typically added to flavor the ribs, allowing the glutinous rice to absorb the meaty aroma and become soft and sticky.
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  Spicy Sichuan Fish Slices with Old Jar Pickled Cabbage

  Black fish slices stir-fried with old jar pickled vegetables, marinated in rice wine and starch, then cooked with broth for tender fish and crisp pickles.
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  Shrimp Tofu Pudding

  Shrimp tofu is a dish made with fresh shrimp and tofu. Tofu is cut into small pieces, blanched in boiling water, then set aside. Shrimp are deveined, salted, and marinated briefly. In a pot, add broth or water, then tofu and shrimp. Cook until shrimp turn opaque, then thicken with cornstarch for a slightly thickened sauce. The dish is smooth, with tender shrimp and delicate tofu.
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  Flavorful Large Knife Pork Slices

  A cold dish made from boiled pork belly sliced thin and served with a savory sauce, known for its tender texture and rich flavor.
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  Pan-fried Beef Patties

  Beef patties seasoned and pan-fried until golden brown, offering a savory and tender bite.
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  Fresh Ginger Beef Strips

  Fresh ginger beef strips is a Chinese dish made with fresh young ginger and beef. The beef is sliced into thin strips and stir-fried with slices of young ginger, resulting in a tender texture and fragrant flavor.

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