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Mixian Chengdu Mountain Vegetables

Sichuan cuisine · ⭐ 4.3

Next to KFC on Zhengjie Road, Fangzhicheng (opposite Meijiayuan Courtyard)

Dishes

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  Cold-mixed Chenopodium

  Cold-mixed gray vegetable is a dish featuring fresh gray vegetable as the main ingredient. After washing and blanching, it's mixed with garlic, sesame oil, soy sauce, vinegar, and salt for a crisp, refreshing taste.
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  Sichuan Twice-Cooked Pork

  A classic Sichuan dish made by boiling pork belly, then stir-frying with vegetables and spicy sauce for a rich, savory flavor.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Stir-Fried Pork with Mountain Chili

  A classic Sichuan dish featuring fresh mountain chili peppers stir-fried with pork, delivering a spicy and aromatic flavor.
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  Chengdu Mashed Blood Duck

  Chengdu Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and spare ribs. Ingredients are blanched or cooked and simmered in a spicy麻-辣 broth, then finished with Sichuan pepper and chili oil. Skillful control of heat and seasoning highlights its rich, numbing-spicy flavor.
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  Handmade Sparkling Ice Jelly

  Handmade sparkling ice jelly is made from mung bean or sweet potato starch, boiled and cooled to form transparent jelly, then mixed with brown sugar syrup, fruit pieces, and carbonated water. The process involves boiling the starch paste, letting it cool and set, then cutting into strips or cubes and served with seasonings.
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  Pepper-Scented Boiled Beef

  Pepper-Scented Boiled Beef is a classic Sichuan dish. Main ingredients include beef tenderloin or shank, bean sprouts, lettuce, and other vegetables. The beef is thinly sliced and tenderized with egg white and starch. Vegetables are blanched and placed at the bottom of the bowl. In a separate wok, oil is heated to stir-fry Sichuan peppercorns, dried chilies, ginger, and garlic. Broth or water is added and brought to a boil, then seasoned. The beef slices are quickly poached in the broth. The beef and broth are poured over the vegetables, topped with chopped scallions, minced garlic, ground Sichuan peppercorn, and chili powder, and finally drizzled with sizzling hot oil to release the aromas. The dish features tender beef and a numbing, spicy, and fragrant broth with a strong Sichuan peppercorn aroma.
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  Spicy Mapo Tofu in Clay Pot

  Spicy Mapo Tofu is a dish made primarily from tofu, combined with minced meat and fermented broad bean paste, among other seasonings. The tofu is cut into cubes and slowly simmered in a clay pot with the sautéed minced meat and broad bean paste, allowing the flavors to fully penetrate the tofu, resulting in a rich, spicy, numbing, savory, and aromatic taste.
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  Mi Xian Rice

  A home-style rice dish made with优质 rice and ingredients like chicken, mushrooms, and carrots, stir-fried to perfection.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Mushroom Chicken Soup in Small Bowls

  A delicate chicken soup infused with mushrooms, served in small bowls and slowly simmered to enhance natural flavors.
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  Stir-fried Crystal Noodles with Pickled Vegetables

  Stir-fried Crystal Noodles with Pickled Vegetables is a home-style stir-fry dish. The main ingredients are crystal noodles (transparent vermicelli made from sweet potato starch) and pickled vegetables (typically fermented cabbage, radish, etc.). The crystal noodles are first soaked until soft, and the pickled vegetables are sliced or diced. In a hot wok with oil, aromatics like minced garlic and dried chili are stir-fried until fragrant, followed by the pickled vegetables to release their sour aroma. The soaked noodles are then added and quickly stir-fried with seasonings such as soy sauce and salt until the noodles become transparent and fully flavored. The dish is tangy and appetizing, with smooth and chewy noodles.

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