Close

喜川饭店•下饭菜•大众川菜(东郊记忆店)

Home-style Chinese cuisine · ⭐ 4.7

Building 12, 4th Floor, No. 163, Jianshe South Road (adjacent to Dongjiao Memory)

Dishes

• 

  Cold-Mixed Free-Range Chicken

  A cold dish made with boiled free-range chicken slices mixed with garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh and savory taste.
• 

  Pineapple Steamed Longan

  Fresh pineapple and longan are the main ingredients. Longans are pitted and steamed together with pineapple chunks over low heat. The dish has a refreshing sweetness and rich fruit aroma, combining the tangy-sweet flavor of pineapple with the sweet, juicy texture of longan.
• 

  Oil-Scalded Goose

  A dish made by quickly scalding goose meat in hot oil, resulting in tender and fragrant meat, often seasoned with ginger, garlic, and chili.
• 

  Kimchi Beef Strips

  A dish made with fermented kimchi and thinly sliced beef, stir-fried with garlic and chili for a tangy, spicy flavor.
• 

  Tomato and Meatball Soup

  A comforting soup made with fresh tomatoes and meatballs, simmered in broth for a rich, savory flavor.
• 

  Salted Vegetable Braised Pork

  A traditional Chinese dish made by braising pork belly with salted vegetables, resulting in a rich, savory flavor and tender meat.
• 

  Secret-Recipe Boiled Fish

  A Sichuan dish featuring fresh carp quickly blanched and simmered in a secret-spice sauce, resulting in tender fish and rich flavor.
• 

  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
• 

  Red Flower Lotus Root Stewed Pork Neck Bones

  Fresh lotus root and pork neck bones are slowly stewed with red flowers and ginger. The broth is clear, the lotus root soft and tender, and the meat tender with rich aroma.
• 

  Old Wang's Tomato and Egg Stir-fry

  A classic Chinese home-style dish made with fresh tomatoes and eggs, stir-fried to perfection for a balanced, savory-sweet flavor.
• 

  Tofu Brain

  Tofu brain with flower vegetables like broccoli or cauliflower, blanched or stir-fried and mixed. Main ingredients: tofu brain and flower vegetables. Cut tofu into pieces and cook together, season and serve.
• 

  Fried Rice Noodles with Pork

  Spicy pork slices with crispy rice crackers, stir-fried with peppers and a savory sauce, finished with quick-frying the crackers to absorb flavors while keeping them crunchy.
• 

  Fish Fragrance Tiger Skin Pig's Trotters

  Pig's trotters are first boiled and fried to create a crispy tiger-skin-like texture, then stewed in a fish-flavored sauce made with pickled chili, garlic, ginger, sugar, and vinegar. The dish features a bright red color, soft and tender texture with a crisp exterior, offering a savory-sweet tangy flavor characteristic of Sichuan cuisine.
• 

  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.
• 

  Spicy Pork Kidney

  A spicy Sichuan dish made with pork kidneys stir-fried in chili oil and Sichuan peppercorns, known for its bold flavor and tender texture.
• 

  Spicy Blood Slices

  Spicy blood soup is a dish made primarily with duck or pork blood, combined with bean sprouts, wood ear mushrooms, chili peppers, and Sichuan peppercorns. The blood is cut into pieces and boiled with vegetables, then stir-fried with a special spicy and numbing sauce to absorb the rich flavors.

Reviews