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Chongqing Xushanhé · Fuling Tofu Rice

Sichuan cuisine · ⭐ 4.0

No. 1440 Xinzha Road

Dishes

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  双椒爆牛蛙

  牛蛙切块后与青椒和红椒一同爆炒，主要食材为牛蛙、青椒和红椒，通过高温快炒使食材保持鲜嫩，调味后迅速出锅。
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  Big Knife Braised Pork

  A classic Sichuan dish made by braising thick slices of pork belly with chili, doubanjiang, and spices until tender and flavorful.
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  Steamed Pork Ribs with Millet

  A traditional Chinese dish featuring marinated pork ribs steamed with millet, resulting in tender meat and fragrant rice flavor.
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  Sichuan-style Beef and Tofu Flower Hot Pot

  A spicy hot pot featuring tender beef and silky tofu flower, simmered in a rich, aromatic broth.
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  Pickled Pepper Goose Intestine

  Pickled Pepper Goose Intestine is a dish made with goose intestines and pickled peppers, ginger, garlic, and other seasonings. The goose intestines are cleaned and blanched before being stir-fried with pickled peppers and other seasonings, resulting in a crisp texture and a sour-spicy flavor.
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  Pickled Chili and Acidic Radish Chicken Offal Stir-fry

  A spicy Sichuan-style stir-fry featuring chicken offal, pickled chili, and acidic radish for a tangy, numbing flavor.
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  Fuling Pickled Vegetables

  Fuling pickled vegetables are a traditional fermented dish from Fuling, Sichuan, made with cabbage, radish, and beans, seasoned with salt, chili, and Sichuan pepper. Known for their tangy and spicy flavor, they are crisp and refreshing.
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  Fuling Tofu Rice

  Fuling Tofu Rice is a specialty from Fuling, Chongqing, featuring tender tofu served with spicy sauce and rice, topped with pickles and peanuts for a rich, savory flavor.
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  Steamed Beef with Rice Flour

  Steamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
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  Steamed Pork with Rice Flour

  Stewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
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  Braised Pork Intestines

  Braised pork intestines is a traditional dish with pork intestines as the main ingredient. First, clean the intestines thoroughly, cut them into segments, and place them in a pot. Add seasonings such as soy sauce, sugar, and cooking wine, then slowly simmer to allow the intestines to fully absorb the broth, resulting in a glossy red appearance.
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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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  Stewed Pig Trotter and Kidney Bean Soup

  A nourishing soup made with pig trotters and kidney beans, slowly simmered until tender and flavorful.
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  Basil Eel Stir-fry

  A dish made with fresh eel stir-fried with basil and seasonings, offering a fragrant and savory taste.
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  Sour Radish and Duck Soup

  Suan Luobo Lao Ya Tang is made with old duck and sour radish, simmered slowly. The duck is blanched to remove odor, then cooked with sour radish, ginger, and water until tender, yielding a clear broth with rich flavor.

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