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Chef Down from the Mountain • Twice-Cooked Pork (Shinan Wangxiangcheng Branch)

Sichuan cuisine · ⭐ 3.8

No. 6 Shandong Road, China Resources MixC World Chengdu, B2 Floor

Dishes

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  Wuchang Fresh Rice

  Wuchang fresh rice uses high-quality rice from Wuchang City, Heilongjiang Province, carefully washed and steamed to produce distinct, fragrant grains with a soft, sweet taste—classic Chinese home-style rice.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Sichuan Tibetan Black Pig Back Pork

  A Sichuan dish featuring tender pork from Tibetan black pigs, stir-fried with green peppers and scallions for a rich, spicy flavor.
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  Sizzling Pork Stir-fry

  A flavorful stir-fried pork dish made with fatty pork belly, garlic, ginger, and fermented bean paste, known for its rich taste and ability to pair perfectly with rice.
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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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  Spicy Twice-Cooked Pork

  A classic Sichuan dish made by stir-frying pork belly with fermented bean paste and green onions, resulting in a savory and aromatic flavor.
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  Stir-Fried Eggplant with Chili and Century Egg

  Burned pepper eggplant is a dish made primarily with eggplant, preserved eggs, and chili. Eggplant slices are pan-fried or stir-fried until tender, then mixed with chopped preserved eggs and roasted chili to absorb their flavors.
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  Special Fried Rice

  Special fried rice made with优质 rice, chicken, ham, and shrimp, stir-fried with a secret sauce for rich flavor.
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  Corn and Vegetable Pot

  Corn and vegetable pot is a Chinese stew made with fresh corn and various green vegetables, usually cooked with seasonings over low heat, offering a delicious and nutritious taste.
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  Fatty Intestine with Blood Curd

  Fatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
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  Qinghai Pepper Stir-fried Eggplant

  A classic Chinese home-style dish featuring eggplant and Qinghai pepper, stir-fried with seasonings for a savory, slightly spicy flavor.
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  Bamboo Shoots

  Bamboo shoots are primarily made from fresh bamboo shoots, which are washed and cut into segments, then cooked with simple seasonings such as salt and cooking oil through steaming or stir-frying, preserving the original fragrance and crisp texture of the bamboo shoots.
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  Fresh Pig Intestine Blood Sauté

  Fresh Pig Intestine Blood Sauté is a Sichuan dish made with fresh pig intestines and duck blood, stir-fried with chili peppers and Sichuan peppercorns. It has a rich flavor with spicy and numbing taste, and strong regional characteristics.
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  Fresh Broad Beans Stewed with Fresh Mushrooms

  Fresh broad beans and fresh mushrooms are gently stewed together, resulting in a savory dish that highlights the natural flavors of both ingredients.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Spicy Boiled Three Fresh

  A classic Sichuan dish featuring beef, fish slices, and vegetables, simmered in a spicy broth with chili and Sichuan peppercorns for a bold, numbing flavor.

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