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Nai Nai Wan People's Commune Canteen (Xiyingmen Fan Cheng Branch)

Sichuan cuisine · ⭐ 3.9

Shop A9-8, Zhongxin Chengshangcheng Central Square (on the ground-floor pedestrian street center)

Dishes

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  Grandma's Signature Two-Sided Yellow Noodles

  Grandma's Signature Two-Sided Yellow Noodles is a traditional Chinese noodle dish made primarily with alkaline noodles. The noodles are boiled until 70% cooked, then shaped into a flat cake and pan-fried until both sides are golden and crispy. It is typically served with a topping stir-fried from minced meat, shrimp, shiitake mushrooms, and green vegetables. The dish features a crispy exterior and soft interior, with one side of the noodles remaining tender and the other side fried to a fragrant crisp.
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  Spicy Pepper Rabbit

  A Sichuan dish made with rabbit meat stir-fried with green chili peppers, garlic, and ginger. Known for its spicy and aromatic flavor.
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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
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  Black fungus stir-fried with yam

  Black fungus stir-fried with yam is a home-style dish using dried black fungus and yam as main ingredients. Soak the fungus, wash it, peel and slice the yam, then stir-fry yam first, add fungus, and season.
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  Spicy麻 Frog in Water

  Fresh frog legs stir-fried with Sichuan peppercorns and chili, delivering a spicy and numbing flavor profile.
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  Shuijing Cold Tofu

  Shuijing cold tofu is a cold dish made mainly from mung bean starch, with a smooth texture, usually served with chili oil, soy sauce, vinegar, and garlic paste.
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  Fried Pork Crumbs with Bok Choy

  Youzha Lianbai is a dish made primarily with pork cracklings and Chinese cabbage. First, fry the pork cracklings until fragrant, then add sliced cabbage and stir-fry until just cooked through. Season and serve.
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  Pickled Pepper Fresh Pig Blood

  A Sichuan dish made with fresh pig blood and pickled chili peppers, known for its smooth texture and spicy-sour flavor.
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  Braised pork with glutinous rice

  Burned white is a Chinese dish made with pork belly, sliced after boiling and mixed with seasoned glutinous rice, doubanjiang, soy sauce, then steamed. It has a bright red color, tender meat, and rich flavor.
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  Special Mini Potatoes

  Special small potatoes is a dish featuring small potatoes as the main ingredient, typically boiled and sliced or used whole, then stir-fried with scallions, ginger, garlic, and chili. Some recipes add soy sauce, salt, and sugar for richer flavor.
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  Maoxuewang from Ciqikou

  A spicy Sichuan dish made with duck blood, beef tripe, and vegetables, simmered in a rich broth with chili and Sichuan peppercorns.
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  Kong Rice

  A Chinese home-style dish made by stir-frying rice with chicken, mushrooms, and carrots for a savory and aromatic flavor.
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  Scallion Beef

  Tender beef slices stir-fried with abundant scallions, resulting in a savory and aromatic dish.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Guobian Nang

  Guobian Nang is a Fujian specialty snack made by spreading rice batter on the edge of a hot pan to form a thin wrapper, filled with meat or vegetables and steamed until soft and flavorful.
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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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