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Taoranju · Chongqing Cuisine (Jiangbei Port Branch)

Sichuan cuisine · ⭐ 3.9

No. 556, Beibin 2nd Road

Dishes

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  Inheriting Handmade Cold Noodles

  Inheriting Handmade Cold Noodles is a traditional Chinese cold dish made mainly from mung bean starch, combined with seasonings and vegetables. The process involves mixing mung bean starch with water to form a paste, boiling it, cooling it, then cutting it into strips or cubes and mixing with seasoning.
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  Spicy Beef Tripe Salad

  A spicy cold dish made with beef tripe and seasoned with chili oil, Sichuan pepper, garlic, and cilantro, known for its crunchy texture and bold flavor.
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  Marinated Vinegar-Flavored Sea Blossom

  A refreshing cold dish featuring fresh shrimp and vegetables, marinated in a tangy vinegar sauce.
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  Sichuan-style Radish Shreds with Chili

  A refreshing cold dish made from shredded white radish and crushed green and red chilies, known for its crisp texture and mild spicy flavor.
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  Zhangshu Bay Pepper and Century Egg

  A creative Hunan dish combining Zhangshu bay pepper and century egg, offering a fresh, slightly spicy flavor with layered textures.
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  Yu-Style Spicy Chicken

  Yu-style drooling chicken is a cold dish made with chicken thighs or whole chicken. The cooked meat is shredded and mixed with garlic, ginger, green onions, peanuts, cilantro, and a sauce of chili oil, Sichuan pepper powder, soy sauce, vinegar, sugar, and sesame paste.
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  Chongqing-style New-Style Lung Slices

  A spicy and refreshing cold dish made with sliced pork lung, vegetables, and a bold chili oil dressing, representing modern Chongqing cuisine.
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  Crisp Cucumber Salad

  Crisp cucumber is a cold dish primarily made with fresh cucumbers. After washing the cucumbers, slice or cut them into strips, then lightly salt and let sit for a while to draw out moisture. Once drained, mix with minced garlic, vinegar, sugar, and sesame oil to taste. The preparation is simple and highlights the refreshing crispness of the cucumber.
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  Garlic Pork Salad

  A cold dish made with boiled pork slices seasoned with garlic, soy sauce, vinegar, and chili oil. Tender meat and aromatic garlic make it a refreshing appetizer.
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  Salt-Baked Sichuan Pepper Squab

  A dish of young squab pigeon marinated in salt and Sichuan pepper, then steamed or baked to tender perfection with a fragrant, numbing spice flavor.
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  Old Vinegar Colorful Peanut Salad

  A colorful cold dish made with peanuts and mixed vegetables, dressed in a sweet-sour sauce of aged vinegar, sugar, and soy sauce.
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  Crispy Bamboo Shoots with Duck Tongues

  A refined cold dish featuring crispy bamboo shoots and tender duck tongues, marinated and tossed in a secret sauce for a fresh, subtly spicy taste.
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  Taro Chicken

  Yutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.
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  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Soy Sauce Flavored Pork Liver

  Stir-fried pig liver with soy sauce flavor, marinated with wine and ginger to remove odor, then cooked with doubanjiang, soy sauce, and sugar for a tender, aromatic dish.

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