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ChunLounge (Far Op International Store)

Sichuan cuisine · ⭐ 4.6

Yuan Yang International Center, Building A, 1st and 2nd Floors, Dongsihuan Zhong Road

Dishes

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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Kung Pao Sea Bass

  Kung Pao Sea Bass is a dish featuring sea bass as the main ingredient, paired with peanuts, dried chili peppers, scallions, ginger, and garlic. The fish is marinated, then pan-fried or steamed, and stir-fried with a Kung Pao sauce (made from soy sauce, vinegar, sugar, cooking wine, and starch), finished with fried peanuts for rich flavor.
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  Seafood Stew with Millet Crackers

  Xiaomi Guoba Seafood Stew features Xiaomi Guoba as the main ingredient, paired with shrimp, squid, clams, and other seafood, simmered in broth or water. The Guoba absorbs the sauce, becoming soft and flavorful, while the seafood remains tender and delicious, offering a rich and satisfying taste.
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  Homemade Brown Sugar Glutinous Rice Cake

  Homemade brown sugar glutinous rice cakes made by soaking, steaming, and pounding glutinous rice into a dough, then cutting it into pieces and frying until golden, finally coated with a boiled brown sugar syrup.
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  Plum Ice Dessert

  A sweet dessert made with plums and rock sugar, chilled and served with ice for a refreshing summer treat.
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  Seafood Mǎoxuèwàng

  A spicy Sichuan dish combining seafood like shrimp and squid with traditional ingredients such as duck blood and beef tripe, simmered in a fiery red broth.
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  Clear Wave Dan Dan Noodles

  Qingbo Dan Dan Noodles feature细 noodles with stir-fried minced meat, crushed peanuts, green onions, and garlic paste, topped with a special sauce made from sesame paste, chili oil, soy sauce, vinegar, sugar, and Sichuan pepper powder.
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  Flavorful Tofu

  A savory dish made with soft tofu and seasoned ingredients like minced meat, mushrooms, and vegetables, stir-fried in a rich sauce.
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  Flame-grilled Australian Ribeye

  Flame-grilled Australian beef short ribs marinated and seared to perfection, served with alcohol flame for dramatic effect. Main ingredients: beef short ribs, seasonings, and light vegetable accompaniments.
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  Rose Crystal Ice Jelly

  Rose crystal jelly is a cold dessert made primarily from crystal powder, cooked with water, cooled to set, and served with rose syrup, brown sugar water, and fruit pieces. Transparent or semi-transparent, it offers a smooth, refreshing texture with a delicate rose fragrance.
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  Tofu and Sichuan Boiled Fish

  Soybean curd boiled fish features tender soybean curd and fish slices, marinated in rice wine and starch, then cooked together in boiling water and finished with a spicy sauce made from chili, Sichuan pepper, and doubanjiang, garnished with chopped scallion, ginger, garlic, and cilantro.
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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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  Fresh Bamboo Shoots with Pig Intestines and Chicken

  Fresh bamboo shoot and pork intestine chicken is a dish featuring chicken pieces, pork intestines, and fresh bamboo shoots. Chicken is blanched to remove odor, then stewed with cleaned pork intestines and bamboo slices for flavor blending. Ginger and scallions are added for aroma and to reduce fishiness, followed by seasoning and thickening the sauce.
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  Chicken Bean Flower

  Chicken tofu is a dish made primarily from chicken and eggs. Chicken breast is minced and mixed with egg whites, then blended with broth and steamed. The finished product has a silky texture like tofu and a tender taste, typically served with clear soup or broth.

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