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Milan Selection · Garden Restaurant (Aviation Store)

Sichuan cuisine · ⭐ 4.8

No. 12, Hangkong Road

Dishes

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  Spicy Chicken Slices

  A classic Sichuan cold dish made with sliced chicken and a complex blend of spicy, sweet, sour, and savory seasonings.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan-style Water-boiled Bullfrog with Young Ginger and Spicy Sauce

  Tender bullfrog meat is cooked with fresh young ginger and spicy sauce using the water-boiling method, resulting in a rich, numbingly spicy and fragrant broth characteristic of Sichuan cuisine.
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  Special Jiangyou Pork Intestines

  Special Jiangyou pork intestines use high-quality pig intestines, cleaned multiple times and braised with secret seasoning, resulting in a soft, rich flavor that's fragrant yet not greasy—this dish is a classic of Sichuan cuisine.
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  Private Recipe Large White Fish

  Fresh large white fish steamed with ginger, scallions, and garlic, resulting in tender meat and a clear, savory broth.
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  Bamboo Shoots Braised with Beef Brisket and Tendon

  Fresh bamboo shoots, beef brisket, and tendon are blanched then simmered slowly with seasonings. The dish has a soft, tender texture and rich, aromatic broth with a subtle bamboo fragrance.
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  Milan Kung Pao Shrimp Balls

  Fresh shrimp balls stir-fried with peanuts, bell peppers, and a sweet and sour sauce, inspired by the classic Kung Pao flavor.
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  Milan Spicy Chicken

  A Sichuan-style dish made with chicken stir-fried with dried chilies and Sichuan peppercorns, resulting in a spicy and aromatic flavor.
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  Stewed Pork Intestines with Tofu

  Fatty intestine stewed with tofu is a dish made from pork intestines and tofu. After cleaning and blanching to remove odor, both ingredients are simmered together with seasonings like soy sauce, cooking wine, ginger, and scallions until flavorful.
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  Diving Perch in Sauce

  Braised perch is a dish made with fresh perch, typically scored and marinated with wine and ginger, then briefly blanched in boiling water. It's served with a pre-made sauce, emphasizing precise timing to keep the fish tender and flavorful.
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  Green Pepper Sichuan-style Pork with Preserved Meat

  A spicy Sichuan dish made with pork belly and preserved meat, stir-fried with green peppers and garlic chives.
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  Green Pepper and Earth Eel Stir-Fry

  A dish made with fresh earth eel strips stir-fried with green peppers, featuring tender eel and crisp peppers in a savory sauce.
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  Fresh Bitter Bamboo Shoots Braised Beef Brisket

  Fresh bitter bamboo shoots are simmered with beef brisket to create a rich, savory dish with tender meat and crisp vegetables.
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  Black Pig Twice-Cooked Pork

  A classic Sichuan dish made with black pork belly, stir-fried twice with fermented bean paste, garlic chives, and green peppers for a rich, spicy flavor.

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