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Home-style Dishes · Lobster · Dry Pot (Madian Street Branch)

Home-style Chinese cuisine · ⭐ 3.6

Nos. 13, 15, and 17, Ma'an Street

Dishes

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  Spicy Ears Salad

  A cold dish made with pig ear tips, mixed with cucumber, garlic, and cilantro, dressed in a spicy sauce of soy sauce, vinegar, and chili oil.
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  Stir-Fried Lamb with Spicy Sauce

  A Sichuan-style dish made by stir-frying pre-cooked lamb slices with vegetables and spicy seasonings like doubanjiang.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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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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  Dry-Fried Young Rabbit

  Dry-fried young rabbit is a Sichuan dish made with young rabbit and spices such as chili and Sichuan pepper, stir-fried in oil. It has tender meat and a spicy, fragrant flavor typical of Sichuan cuisine.
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  Boiled Braised Pork

  Boiled Braised Pork is a Chinese dish made with pork belly, which is blanched and pan-fried before being stewed with soy sauce, sugar, and cooking wine. It features tender meat and a rich sauce with a balanced salty-sweet flavor.
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  Stir-Fried Bitter Melon Shoots

  A simple and healthy dish made by quickly stir-frying fresh lettuce shoots with garlic and ginger, resulting in a crisp and refreshing taste.
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  炝白菜

  炝白菜是一道以大白菜为主要食材的菜肴，将白菜切段后焯水，再用热油爆香蒜末、姜丝等调料，迅速倒入白菜翻炒均匀，最后加入盐、味精等调味料拌匀即可。制作过程简单快捷，保留了白菜的清脆口感。
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  Spicy Oil Beef Tongue

  A Sichuan dish featuring beef tongue slices in a spicy red oil sauce, known for its crisp texture and numbing heat.
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  Braised Pig's Head

  Braised pig's head is a dish made with pork head meat and cooked slowly with seasonings and spices. It has a soft and tender texture, rich flavor, and features a distinct soy sauce and five-spice aroma.
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  Tofu Soup

  Tofu soup is primarily made from tofu, water, and seasonings, often enhanced with辅料 such as green onions and ginger slices. After cutting the tofu into cubes, it is boiled in water, and salt, soy sauce, or other seasonings are added according to taste. It can be further enriched by adding eggs, greens, or meat for additional flavor.
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  Sour Cabbage and Tofu Soup

  A traditional Chinese soup made with sour cabbage and soft tofu, simmered in broth for a refreshing, tangy flavor.
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  Chicken with Pickled Mustard Greens

  A classic Sichuan dish featuring tender chicken cubes stir-fried with pickled mustard greens, offering a savory and slightly tangy flavor.

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