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Nan Xiaoguan · Fresh Sichuan (Hangzhou Yishang Town Store)

Sichuan cuisine · ⭐ 4.4

No. 35 Building, Tinglan Street, Yishang Town

Dishes

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  Glacier Eggplant

  Glacier eggplant is a dish featuring eggplant as the main ingredient. The eggplant is sliced, blanched or steamed, then topped with a sauce made from soy sauce, vinegar, sugar, garlic, and sesame oil, finished with green onions or sesame seeds.
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  Dan Dan Noodles

  Dan Dan Noodles is a noodle dish primarily made with noodles, mung bean sprouts, and minced pork. After boiling the noodles, they are mixed with stir-fried mung bean sprouts and seasoned minced pork, then topped with specially prepared chili oil and Sichuan pepper powder, and finally garnished with chopped green onions and crushed peanuts.
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  Boiling Fish

  A dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
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  Old Sichuan Twice-Cooked Pork

  Old Sichuan-style twice-cooked pork uses pork belly as the main ingredient. After boiling and slicing, it's stir-fried with fermented bean paste, garlic chives, and green peppers. The key is to sauté until the fat renders out, making the meat slightly curled and fragrant, then season for tender texture and rich flavor.
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  Old Chengdu Garlic Pork

  Old Chengdu-style garlic sauce pork is a cold dish made with fatty pork belly. Sliced boiled pork is arranged on a plate and drizzled with a sauce of garlic, soy sauce, vinegar, chili oil, and Sichuan pepper powder, offering a refreshing taste and tender meat.
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  Scallion and Chili Liver and Kidney Stir-fry

  A spicy Sichuan dish featuring pork liver and kidneys stir-fried with scallions and chili, delivering a rich, aromatic flavor.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Sour Radish Duck and Pig Stomach Soup

  A flavorful soup made with duck, pig stomach, and sour radish, simmered slowly for a refreshing and tangy taste.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Stir-Fried Baby Bok Choy with Wok Hei

  A classic Chinese dish featuring tender baby bok choy stir-fried quickly in a hot wok with garlic and ginger, delivering fresh flavor and smoky aroma.
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  Sichuan-style Steamed White Shrimp with Green Sichuan Pepper

  Fresh white shrimp are steamed with green Sichuan pepper, creating a fragrant and numbing flavor profile.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Mapo Tofu with Brain Stew

  A spicy Sichuan-style dish combining soft tofu and pork brain, simmered in a rich sauce of chili, Sichuan peppercorns, and fermented bean paste.

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