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Chef at Home (Shengde Commercial Plaza Branch)

Sichuan cuisine · ⭐ 4.5

Nos. 305–313, Level 1, Shengde Commercial Plaza, Guandu East Street

Dishes

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  Bitter Melon Braised Eel

  Bitter Melon Braised Eel is a Chinese dish made with bitter melon and eel, which are stewed together for a fresh and rich taste.
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  Sichuan Frog with Young Ginger

  Stir-fried frog with young ginger is a dish made from fresh frogs, stir-fried with slices of young ginger, garlic, and chili. The frog meat is tender, the young ginger adds a mild spicy aroma, and high-heat cooking enhances flavor while preserving the freshness of the frog and the unique taste of the ginger.
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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Steamed and Grilled Fresh Shrimp

  A dish of fresh shrimp steamed and grilled with a secret sauce, resulting in tender and aromatic seafood.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Spicy Dry Pot with Deer Antler Mushrooms

  Dry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
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  New-style Brain Tofu Stew

  A modern fusion dish featuring pig brain and soft tofu simmered with fermented bean paste, garlic, and ginger for a rich, spicy flavor.
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  Sichuan-style Boiled Beef Tenderloin

  A spicy Sichuan dish featuring tender beef tenderloin simmered in a fiery chili oil and numbing Sichuan peppercorns, served with vegetables.
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  Pickled Green Beans with River Catfish

  A Sichuan dish featuring river catfish braised with pickled green beans, offering a savory and spicy flavor profile.
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  Lotus Root Stewed with Pork Bones

  A nourishing soup made with lotus root and pork bones, slowly stewed until tender for a rich, savory flavor.
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  Stewed Chicken Feet in Stone Pot

  A spicy Sichuan dish featuring tender chicken feet simmered in a stone pot with aromatic spices and served hot.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Huoxiang Qiaoke Double Taste

  Huoxiang Qiaoke Double Taste is a dish made with Huoxiang leaves and Qiaozui Red Bream, cooked separately and eaten together to highlight the natural flavors of the ingredients.
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  Grilled Ribeye Steak

  Skillet beef short ribs are a dish featuring beef short ribs as the main ingredient, marinated and seared on a hot skillet to achieve a crispy exterior and tender interior. Typically cooked with onions and green peppers, the high heat of the skillet quickly cooks the ingredients while locking in juices.
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  Green Pepper Spicy Pork

  A classic Sichuan dish made by stir-frying sliced pork belly with green peppers and seasonings like doubanjiang, garlic, and ginger.
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  Sichuan Peppercorn Fish

  Green Sichuan pepper fish uses fresh grass carp as the main ingredient, paired with green Sichuan peppercorns, ginger, garlic, dried chilies, and other seasonings. The fish slices are marinated with wine and salt, then stir-fried or stewed with green Sichuan pepper and other spices to ensure tender, flavorful meat.
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  Spicy Eel

  A spicy Sichuan dish made with fresh eel stir-fried in a fiery sauce of chili and Sichuan peppercorns, known for its numbing and hot flavor.

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