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Random Meal (Shui Nian He Store)

Sichuan cuisine · ⭐ 3.7

No. 1, Shuinanhe North Second Street

Dishes

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  Stir-Fried Pork with Potatoes

  Potato stir-fried pork is a Chinese dish using pork belly and potatoes. Pork belly slices are boiled then stir-fried with fermented bean paste, garlic, ginger, and other seasonings, followed by adding potato slices to absorb the flavors. Finally, it's garnished with green onions.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Dry Pot Xiang Ba Zi

  A spicy Sichuan dry pot dish featuring cured meats, sausages, potatoes, and peppers, stir-fried to perfection with aromatic spices.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Stir-fried Cauliflower Tails

  A stir-fried dish made with cauliflower stems, seasoned with garlic and chili for a crisp, savory flavor.
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  Braised Eggplant

  Braised eggplant is a home-style dish primarily made with eggplant. The eggplant is first cut into pieces or segments, then deep-fried until golden brown. After that, seasonings such as soy sauce, sugar, and garlic are added to braise the eggplant until it absorbs the flavors, and finally the sauce is reduced to allow the eggplant to fully absorb the broth.
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  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
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  Sichuan-style stir-fried pork with yam skin

  Shao Pi Hui Guo Rou is a dish primarily made with pork belly and sweet potato skin. The pork belly is sliced, boiled first, then stir-fried to render out the fat. It is then sautéed with fermented broad bean paste, garlic, ginger, and other seasonings until fragrant, before adding rehydrated sweet potato skin to stir-fry together, allowing the skin to absorb the rich meat aroma.
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  Garlic Shoot Stir-Fry

  A classic Sichuan dish made by stir-frying pork slices with garlic shoots, seasoned with fermented bean paste and soy sauce for a savory, slightly spicy flavor.
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  Stinky Bean-Flavored Carp

  A Chinese dish featuring fresh carp cooked with fermented black beans, ginger, and garlic, resulting in a savory and aromatic flavor.
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  Spicy Fish in Pot

  A spicy Sichuan dish featuring fresh fish and vegetables cooked in a rich, numbingly hot broth with chili and Sichuan peppercorns.
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  Spicy Catfish

  A Sichuan dish made with fresh catfish stir-fried in a spicy and numbing sauce of chili and Sichuan peppercorns, known for its bold, fiery flavor.

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