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Hundred-Year Divine Kitchen · Authentic Sichuan Cuisine (Shuang Nan Branch)

Sichuan cuisine · ⭐ 4.5

Shuangnan Fudi Commercial Units (Street-Facing)

Dishes

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  Three Generations' Spicy Pork with Salted Vegetables

  A traditional Sichuan dish featuring pork belly and salted vegetables, slow-cooked then stir-fried for rich flavor. A family heirloom recipe passed through generations.
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  Twice-Cooked Pork

  A classic Sichuan dish made by stir-frying boiled pork slices with green peppers and scallions, seasoned with fermented broad bean paste and chili.
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  18-Second Quick-Fried Pig Liver

  Eighteen-second quick-fried pig liver is a dish made primarily with fresh pig liver, seasoned with garlic, ginger slices, chili peppers, and other spices, then stir-fried over high heat for a very short time. The pig liver is sliced and cooked quickly with the seasonings, preserving its tender and fresh texture.
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  Four Seasons Pot Rice

  A flavorful rice dish featuring seasonal ingredients like chicken, shrimp, vegetables, and cured meats, slow-cooked in a clay pot for rich aroma and texture.
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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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  Butterfly Shrimp

  Peeling and splitting shrimp down the back while keeping the tail intact allows for better flavor absorption and cooking. Sauté garlic and ginger, then stir-fry with salt, rice wine, and soy sauce until the shrimp is tender and fresh.
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  Special Fire-Baked Flatbread

  A specialty fire-baked flatbread made from flour, kneaded, rested, rolled into a饼, and baked until golden and crispy. Soft and elastic inside, it can be filled with meat, vegetables, or sauces.
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  Tomato Lion's Head

  A fusion dish combining traditional pork lion's head with a tangy tomato sauce, offering tender meatballs in a rich, sweet-sour gravy.
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  Century Braised Assortment

  A Chinese dish featuring a variety of ingredients braised in a rich, slow-cooked sauce for deep flavor and texture.
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  Yanbian Beef

  A Sichuan dish made with beef brisket, marinated and braised until tender, then sliced and served with a savory, slightly spicy flavor.
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  Purple Sandpot Ginkgo Chicken Stew

  A savory stew made with chicken and ginkgo nuts, slowly cooked in a purple sandpot for rich flavor and tender meat.
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  Zigong Fresh Pot Rabbit

  Zigong Fresh Pot Rabbit is a Sichuan dish featuring fresh rabbit meat, stewed with various seasonings like doubanjiang,花椒, and chili, along with辅料 such as potatoes and bean sprouts, cooked in a hot pot style for tender, flavorful meat.
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  Braised Spare Ribs with Lotus Root

  Lotus root stewed with pork ribs is a slow-cooked dish using pork ribs and lotus root as main ingredients. After blanching the ribs, they are simmered together with peeled and cubed lotus root in water, ginger slices, and seasonings until the ribs are tender and the lotus root absorbs the flavors.
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  Green Pepper Rabbit

  A spicy Sichuan dish featuring tender rabbit meat stir-fried with green peppers, garlic, and ginger, delivering a bold, numbingly hot flavor.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.
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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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