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San He Xiangye Xiaofan

Sichuan cuisine · ⭐ 3.7

No. 105 Sanyou Road (near Chengdu University Affiliated Middle School)

Dishes

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  Country-style Blood Skin Vegetable Stir-fried with Pig Liver

  Blood skin vegetable and pig liver stir-fried quickly. Main ingredients are blood skin vegetable and pig liver, seasoned with garlic, chili, etc. Crisp and tender texture, fresh and slightly spicy flavor.
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  Country Tofu and Pig Liver Stir-Fry

  Country tofu and pig liver stir-fry is a traditional Chinese home-style dish made with tofu, pig liver, and vegetables, quickly stir-fried with seasonings. It has a tender texture and rich flavor.
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  Village Shaozi Steamed Egg

  Village Shaozi Steamed Egg is made with eggs mixed with homemade village-style minced meat sauce, then steamed. The texture is smooth and tender, with a savory, slightly salty flavor and rich aroma from the meat sauce.
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  Homestyle Salted Pork with Pickled Mustard Greens

  A traditional Sichuan dish made with pork belly and pickled mustard greens, steamed to perfection for a rich, savory flavor.
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  Beef Stewed with Potatoes

  Potato and beef stew is a home-style dish primarily made with potatoes and beef. The preparation typically involves cutting the beef into chunks and simmering it, then adding potato pieces and appropriate seasonings, slow-cooking until the meat becomes tender and the potatoes are soft and creamy.
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  Spring Bamboo Shoots with Beef Shreds

  Spring Bamboo Shoots with Beef Shreds is a Chinese dish made with fresh spring bamboo shoots and tender beef. The beef is sliced and stir-fried with the bamboo shoots, resulting in a fresh and fragrant taste.
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  Spicy Wuyu Flower

  A Sichuan dish made with tender fish slices stir-fried quickly with vegetables and spices, delivering a bold, spicy flavor.
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  Hot Braised Pork Knuckle and Skin

  A spicy and savory dish made by slow-cooking pork knuckles, skin, and bones in a rich hot sauce, popular in Sichuan cuisine.
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  Tomato and Meatball Soup

  A comforting soup made with fresh tomatoes and meatballs, simmered in broth for a rich, savory flavor.
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  Bamboo Shoots Braised with Muddy Duck

  Bamboo Shoots Braised with Muddy Duck is a Chinese dish made with bamboo shoots and muddy duck. The duck is cut into pieces and braised with bamboo shoots, along with seasonings, resulting in a delicious and rich-flavored dish.
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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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  Braised pork intestine with soybeans

  Huangdou Shao Feichang is a dish primarily made with pork intestines and yellow beans. After thorough cleaning, the pork intestines are simmered together with yellow beans and seasoned ingredients over low heat, allowing the intestines to become tender and flavorful, while the beans absorb the rich broth and become fragrant.

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