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Du Mama's Home-style Pork Belly with Spicy Sauce (Yunling Tianjie Branch)

Sichuan cuisine · ⭐ 4.4

Shop No. -5F-27, Building A, Yunling Tianjie, No. 37 Yingbin Avenue, Jiulongpo District

Dishes

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  15-Second Stir-Fried Yellow Beef

  15-Second Stir-Fried Yellow Beef is a quick dish featuring fresh yellow beef as the main ingredient. Tender cuts like beef tenderloin or shank are thinly sliced, briefly marinated with starch and soy sauce. The wok is heated to an extremely high temperature. Oil is added, followed by ginger, garlic, and dried chili for aroma. The beef slices are then stir-fried rapidly for about 15 seconds until they change color and are just cooked through. Finally, cilantro or scallions are added and tossed briefly before serving. The dish highlights the intense 'wok hei' (breath of the wok) and tender texture of the beef.
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  Fengdu Spicy Chicken

  A spicy cold dish from Fengdu, Chongqing, made with chicken and seasoned with Sichuan pepper, chili, garlic, and ginger for a numbingly hot flavor.
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  Grandma's Earth-Raised Pork Twice-Cooked Meat

  This dish uses high-quality earth-raised pork, boiled and sliced, then stir-fried with green peppers and scallions. It's seasoned with fermented broad bean paste and chili, delivering a rich, spicy flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Stir-Fried Seasonal Vegetables

  Stir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
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  Tomato Meatball Soup

  Tomato meatball soup is a home-style soup featuring tomatoes and pork meatballs as the main ingredients. The preparation is simple: season pork mince to form meatballs, then cook the meatballs together with tomato chunks, and finally add seasoning.
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  Boiled lettuce

  Steamed lettuce is a refreshing vegetable dish. The main ingredient is fresh lettuce, cooked using a simple steaming method that preserves its original flavor and nutritional value. The dish has a bright green color and a crisp texture.
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  Clay Pot Deep-Sea Snapper

  Fresh deep-sea snapper is slowly stewed in a clay pot with ginger and scallions, resulting in tender fish and rich broth that preserves the natural flavors.
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  Secret Garlic-Style Crawfish

  Secret garlic-style crayfish made with fresh crayfish, garlic, ginger, dried chili, and other seasonings. Cleaned and blanched to remove odor, then stir-fried with garlic, doubanjiang, cooking wine, and soy sauce for a rich garlic flavor.
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  Spicy Crab with Secret Sauce

  Spicy crayfish with secret seasoning, made from fresh crayfish marinated in special spices and stir-fried. Main ingredients include crayfish, doubanjiang, Sichuan peppercorns, dried chilies, ginger, garlic, and green onions. High-heat stir-frying allows flavors to deeply penetrate the meat.
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  Shrimp with Garlic Noodles

  A dish made with fresh shrimp and rice noodles stir-fried in garlic sauce, known for its rich, savory flavor and tender texture.
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  Sauced Meat Bun

  The meat bun is made with pork belly as the main ingredient, seasoned with sweet bean sauce and other seasonings to create the filling. The dough is fermented, filled with the mixture, and then steamed before serving.
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  Premium Sour Fish with Pickled Cabbage

  Golden Spicy Fish Soup features fresh grass carp, pickled mustard greens, ginger, garlic, and dried chilies. Fish slices are marinated with wine and starch, then stewed with the greens in a fragrant broth. The soup is slightly yellow, with tender fish and crisp pickled vegetables.
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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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