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Lane Little Sichuan Restaurant

Sichuan cuisine · ⭐ 3.0

No. 106, Building 2, Xintianxia Residential Building, Juleifu Avenue

Dishes

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  Pepper-Flamed Egg with Green Chili

  A Chinese home-style dish featuring eggs fried until blistered and stir-fried with green chili peppers, offering a crispy texture and spicy flavor.
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  Dry Pot Chicken with Green and Red Peppers

  A spicy Sichuan dish made with chicken and green and red peppers, stir-fried in a dry pot with garlic, ginger, and chili paste.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Perilla Fresh Chili Frog

  Fresh frog is stir-fried with fresh chili and perilla leaves, creating a vibrant red dish with rich aroma and tender, slightly spicy flavor.
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  Old Jar Sichuan-Style Fish with Pickled Vegetables

  Old jar sour cabbage black fish features black fish as the main ingredient, paired with old jar sour cabbage, ginger slices, garlic cloves, and chili. The fish is sliced and stewed with the sour cabbage, allowing the fish to absorb the sour aroma for a unique flavor.
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  Chrysanthemum Sour Cabbage Perch

  A creative dish featuring fresh perch fillets arranged in a chrysanthemum shape, served with sour cabbage for a tangy and flavorful experience.
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  Spicy Pork with Green Pepper

  A classic Sichuan dish made with pork belly and green/red peppers, stir-fried with fermented bean paste and spices for a rich, spicy flavor.
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  Sour Spicy Potato Strips

  Sour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.
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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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  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

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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