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娇缘蹄花·川菜(福年广场店)

Home-style Chinese cuisine · ⭐ 4.5

No. 666, Jitai Road, Building 2, 1st Floor, Unit 9 (Beside Parking Entrance)

Dishes

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  Snow Bean Pig Trotter Soup

  A rich and nourishing soup made with pig trotters and snow beans, slow-cooked to perfection for a silky texture and deep flavor.
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  Pickled Chili Beef Strips

  A Sichuan dish made by stir-frying thin slices of beef with pickled chili, garlic, and seasonings, offering a spicy and tangy flavor.
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  Spicy Duck Blood Stir-fry

  A Sichuan-style dish made by quickly stir-frying duck blood with chili, garlic, and ginger, resulting in a tender and spicy flavor.
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  Stir-Fried Double Crisp

  A classic Chinese dish made with pork stomach and duck intestine, stir-fried quickly for a crisp texture and savory flavor.
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  Bowl Rice

  Bowl rice is a traditional Chinese main dish made by steaming rice with various ingredients such as chicken, ham, mushrooms, and shrimp in a bowl. The rice becomes tender and absorbs the flavorful broth, resulting in a savory and aromatic dish. Main ingredients include rice, meat, and fungi, prepared by steaming.
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  Braised Pork with Soybeans in Clay Pot

  Braised pork belly with yellow beans is a dish made primarily from pork belly and yellow beans. Pork belly is blanched to remove odor, then simmered slowly in a clay pot with soaked yellow beans, soy sauce, sugar, cooking wine, and ginger until tender and flavorful.
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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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  Collagen Kelp Soup

  Collagen kelp soup is made with kelp and collagen, cooked in water. It has a light taste and is rich in nutrition with nourishing effects.
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  Sichuan Spiced Pork Liver

  A Sichuan-style dish made with pork liver stir-fried with Sichuan peppercorns, garlic, and ginger for a numbingly spicy flavor.
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  Braised Green Pepper with Tiger Stripes

  Hǔpí Qīngjiāo is a dish primarily made with green peppers, which are pan-fried at high heat to create a tiger-striped texture on the pepper skin. To prepare, remove the seeds and cut the green peppers into segments, then stir-fry in hot oil until the outer skin bubbles. Finally, add seasonings and stir well.
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  Sour Radish

  Suan Luobo is a pickled dish primarily made from radish. The preparation involves slicing the radish, salting it to draw out moisture, then adding sugar, vinegar, chili, and other seasonings for pickling. Finally, it is sealed and stored until the radish absorbs the flavors and becomes sour.
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  Sour Radish Pork Trotter

  A Sichuan dish featuring tender pork trotters simmered with sour radish, offering a tangy and savory flavor profile.
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  Braised Abalone with Chicken

  Fresh abalone and chicken are slowly braised together, resulting in a rich, savory dish where the abalone is tender and the chicken is succulent.
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  Yellow Beef

  Mainly made from yellow beef, cut into pieces and marinated with seasonings, then cooked by stir-frying, stewing, or boiling. Common dishes include spicy stir-fried yellow beef and yellow beef stewed with potatoes, focusing on maintaining tenderness and flavor.

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