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XuDingsheng Folk Cuisine (Guangdian Road Store)

Sichuan cuisine · ⭐ 4.4

No. 8 Guangdian Road

Dishes

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  Country Salted Burned White

  A traditional Sichuan dish made with pork belly and rice noodles, layered and steamed to create a rich, savory flavor.
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  Country-Style Five Steamed Cured Meats

  Country-Style Five Steamed Cured Meats is a traditional steamed dish featuring five types of cured and air-dried meats: cured pork belly, Chinese sausage, cured fish, cured duck, and cured pork liver. The meats are sliced or cut into uniform pieces, arranged neatly in a deep plate, and steamed over high or medium heat for 20-30 minutes until the fats render and the flavors meld. The dish highlights the inherent savory and salty taste of the cured meats, with a tender, oily texture achieved through steaming.
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  Spicy Pepper Rabbit

  A Sichuan dish made with rabbit meat stir-fried with green chili peppers, garlic, and ginger. Known for its spicy and aromatic flavor.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Bamboo-Wrapped Pork Ribs

  A traditional Chinese dish featuring pork ribs marinated and wrapped in lotus leaves, then slow-cooked to tender perfection with a fragrant herbal aroma.
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  Big Knife Braised Pork

  A traditional Sichuan home-style dish made with pork belly sliced thick and braised with fermented bean paste, chili, and Sichuan peppercorns for rich, spicy flavor.
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  Spicy and Sour Taro Noodles

  A spicy and sour dish made from taro noodles, seasoned with chili, vinegar, garlic, and herbs for a refreshing and bold flavor.
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  Homestyle Vegetable Pot

  A traditional home-style dish made with fresh seasonal vegetables, often including tofu and minced meat, slowly stewed in a clay pot for rich flavor and tenderness.
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  Spicy Pepper Crispy Intestine

  Spicy pickled pork intestines is a dish made primarily from pig intestines, cleaned, blanched to remove odor, then stir-fried with pickled chili peppers, garlic, and ginger. The result is crisp, flavorful, and rich in taste.
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  Yuhuocun Spicy Chicken with Green Peppers

  Yuhuocun Spicy Chicken with Green Peppers is a Sichuan-Chongqing style dish featuring chicken thigh meat and fresh green chili peppers. The chicken is diced, marinated with cooking wine, soy sauce, and starch, then stir-fried until it changes color. In a separate wok, ginger, garlic, a large amount of sliced green chili peppers, and Sichuan peppercorns are stir-fried to release their spicy and numbing aroma. The chicken is added back and quickly tossed together, seasoned with salt, sugar, and soy sauce. The dish is characterized by its vibrant color, tender chicken, crisp peppers, and the prominent fresh spiciness of green chilies combined with the numbing sensation of Sichuan peppercorns.
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  Yuhuocun Golden Thread Fish

  Yuhuocun Golden Thread Fish is a specialty dish from Sichuan and Chongqing, primarily made with fresh grass carp or carp. The fish meat is cut into long, thin, uniform strips, lightly coated with starch, and quickly fried in oil to set the shape. It is then stir-fried with dried chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings. Finally, a bright red sauce made from chili oil, soy sauce, sugar, etc., is poured over the dish. The finished dish features golden, crispy yet tender fish strips resembling golden threads, with a flavor that is spicy, numbing, and aromatic.
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  Jade Shrimp

  A refined dish featuring tender shrimp cooked to a smooth, jade-like texture using egg white and starch.
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  Freshly Cut Earth Eel

  Freshly cut earth eel, stir-fried with ginger and garlic, seasoned with fermented bean paste and simmered until flavorful.
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  Bishan Spicy Rabbit with Pickled Peppers

  Bishan Spicy Rabbit with Pickled Peppers is a classic Sichuan dish from the Bishan area of Chongqing. Main ingredients include rabbit meat, fresh green chili peppers, and Sichuan pickled peppers. The rabbit meat is diced, marinated, and then stir-fried with a large amount of fresh and pickled peppers, along with ginger, garlic, and Sichuan peppercorns. The dish features tender rabbit meat with a complex flavor profile combining the sour aroma of pickled peppers and the fresh spiciness of chili peppers, highlighting a numbing, spicy, and savory taste.
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  Boiled Freshwater Shrimp

  A Cantonese dish featuring fresh shrimp briefly boiled in water and served with ginger-scallion soy sauce, highlighting the natural sweetness and tenderness of the shrimp.
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  Steamed Pork Intestine with Rice Flour

  A traditional Chinese dish made by steaming pork intestines coated in rice flour, resulting in a tender and flavorful texture.
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  Bamboo Shoot and Crucian Carp

  A dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
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  Sizzling Cumin Beef

  A stir-fried beef dish seasoned with cumin and served sizzling hot on a heated plate, known for its bold aroma and tender texture.
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  Longevity Lake Spicy Numbing Fish

  Longevity Lake Spicy Numbing Fish is a specialty dish from the Sichuan-Chongqing region. It primarily uses fresh fish (such as grass carp or bighead carp) from Longevity Lake, which is cleaned and sliced. The core cooking method involves poaching the fish slices in a specially prepared broth. This broth is typically made from pork or fish bone stock, stir-fried with a large amount of fresh green Sichuan peppercorns, dried red chilies, ginger, garlic, and other spices. The finished dish features tender fish and a rich, flavorful soup, characterized by the distinct numbing sensation from the green peppercorns and the aromatic spiciness of the chilies, creating a numbing and spicy yet not overly harsh flavor. It is often served with a base of bean sprouts or konjac.
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  Flying Dragon Fish

  A flavorful dish made with fresh carp, simmered in a secret sauce and spices, resulting in tender fish and rich, aromatic broth.

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