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Chengxiang East Hall (Longtan Main Store)

Sichuan cuisine · ⭐ 3.8

Chengxiang International, No. 16 Chenghong Road, Longtan Headquarters New City

Dishes

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  Clear Soup Baby Bok Choy

  Upper broth baby bok choy is a dish made primarily with baby bok choy, cooked together with ingredients such as century eggs and shrimp. The preparation typically involves washing and cutting the baby bok choy, then simmering it with century eggs, shrimp, and other ingredients in a rich broth until tender, followed by seasoning.
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  Afternoon Tea

  Afternoon tea typically includes pastries, sandwiches, fruits, and drinks, with main ingredients such as flour, eggs, butter, cream, milk, and fruits; methods include baking, mixing, and steaming.
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  Health-Preserving Morel Mushroom

  A nourishing dish made with fresh morel mushrooms and chicken or lean meat, simmered to create a clear, fragrant broth rich in nutrients.
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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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  Premium Spicy Mixed Ingredients

  Made with a variety of fresh vegetables and soy products, quickly stir-fried with a special spicy sauce after blanching. Rich in texture and flavor, with a bold spicy aroma and savory taste.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Stone Pot Rice Vermicelli

  A dish made from rice vermicelli served in a hot stone pot, mixed with chili oil, garlic, and herbs for a spicy and refreshing taste.
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  Stone Pot Homemade Tofu

  A dish featuring fresh homemade tofu cooked in a hot stone pot with vegetables and minced meat, resulting in a savory, tender texture and rich flavor.
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  Goose Claw with Vermicelli

  A Chinese dish featuring tender goose claws and soaked vermicelli, simmered together for a rich, savory flavor.
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  Emerald Foie Gras Bites

  Made from premium foie gras, fresh green peas, and vanilla, gently poached and diced, then lightly coated with crushed mint leaves for a smooth, refreshing taste.
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  Fatty Intestine Rice Noodles

  Fatty intestine rice noodles is a dish primarily made with pork intestines and rice noodles. The pork intestines are cleaned and boiled, then stewed or stir-fried together with the rice noodles and seasoned with spices. Common preparation methods include boiling the sliced intestines with the rice noodles, or stir-frying the intestines first and then mixing them into the rice noodles.
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  Taste on the Tip of the Tongue

  A dish featuring pork tongue stir-fried with vegetables, offering a fresh and savory taste.
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  Hao Hao Momo

  A traditional steamed bread made with wormwood and flour, featuring a fresh, slightly sweet flavor.
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  Spicy and Sour Beef Tripe

  Sour-spicy beef tripe is a cold dish made primarily with beef tripe. After cleaning and blanching, the tripe is sliced into thin strips and mixed with garlic, chili, vinegar, soy sauce, and Sichuan pepper oil to create a refreshing and tangy flavor.
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  Golden Sand Pigeon

  A Cantonese classic dish featuring tender pigeon stir-fried with seasoned salted egg yolk, creating a crispy exterior and succulent interior with rich savory flavor.
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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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  Crispy Glutinous Duck

  Crispy Glutinous Duck is a traditional Chinese dish made with duck meat and glutinous rice. The duck meat is marinated, then wrapped with glutinous rice and fried or steamed, resulting in a crispy exterior and soft, sticky interior.

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