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Old Place Sichuan Cuisine (Guangping Road)

Sichuan cuisine · ⭐ 3.2

No. 188, Guangping Road

Dishes

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  Eggplant with Rice Cake

  A Chinese home-style dish featuring fried eggplant slices simmered with rice cake, absorbing savory flavors and creating a soft, rich texture.
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  Cucumber Salad

  A refreshing cold dish made with sliced cucumbers seasoned with garlic, vinegar, soy sauce, sesame oil, and a touch of sugar for a tangy and savory flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Boiling Fish

  A dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
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  Spicy Sour Fish in Red Sauce

  A spicy and sour fish dish made with fresh carp, fermented vegetables, and chili peppers, popular in Sichuan cuisine.
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  Delicious Egg Sheet

  A dish made from eggs, steamed and sliced, then stir-fried with seasonings for a tender and flavorful result.
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  Garlic Shoots with Preserved Pork

  Garlic stalk and preserved pork is a traditional Chinese dish, primarily made with garlic stalks and preserved pork. The preparation typically involves slicing the preserved pork and cutting the garlic stalks into segments. First, the preserved pork is stir-fried to release its aroma, then the garlic stalks are added and stir-fried until cooked, preserving the fresh tenderness of the garlic stalks and the savory flavor of the pork.
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  Iron Plate Tofu

  Sizzling tofu is a dish featuring tofu as the main ingredient, sliced and pan-fried on a heated iron plate until the surface is slightly charred while the inside remains tender. Seasonings like soy sauce, oyster sauce, garlic, and green onions are added, and sometimes vegetables such as bell peppers, onions, or minced meat are stir-fried together.
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  Fried Pork with Tofu Skin

  Xianggan Hui Guo Rou is a dish primarily made with pork belly and dried tofu. First, boil the pork belly until tender, then slice it thinly. Next, cut the dried tofu into strips. In a wok, stir-fry minced ginger and garlic until fragrant, add doubanjiang (spicy bean paste) to release the red oil, then add the pork belly slices and stir-fry until slightly curled. Finally, add the dried tofu and green peppers, season with an appropriate amount of soy sauce, sugar, and salt, and stir well to combine.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
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  Duck Blood and Chicken Offal Stir-fry

  A stir-fry dish made with duck blood and chicken offal, seasoned with spices and vegetables for a rich, spicy flavor.

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