Close

Poshan · Inspiration Sichuan Cuisine

Sichuan cuisine · ⭐ 4.4

3rd Floor, Xie Xin Plaza

Dishes

• 

  One Pig Rice Bowl

  A Chinese main course featuring a whole pig braised and served with rice. Main ingredients are pork and rice, cooked together through prolonged stewing to achieve tender, flavorful meat mixed with rice.
• 

  Kung Pao Eggplant Shrimp Balls

  A spicy and savory dish featuring tender shrimp balls stir-fried with eggplant, peanuts, and chili in a tangy sauce.
• 

  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.
• 

  Spicy Dan Dan Noodles with Blood Sausage

  Shancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
• 

  Handmade Corn Cake

  A traditional steamed corn cake made by hand from fresh cornmeal, offering a soft and slightly sweet taste with a wholesome texture.
• 

  Lizhuang White Meat

  Lizhuang white meat is a traditional dish made primarily from fresh pork, boiled and then sliced for serving. The main ingredients are pork belly or lean meat, which is cooked, cooled, and sliced, then served with a specially prepared dipping sauce.
• 

  Spicy麻 Beef Tongue

  A spicy dish featuring tender beef tongue stir-fried with Sichuan peppercorns and chili, delivering a numbing and aromatic flavor.
• 

  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
• 

  Wang Po's Tofu

  Wang Po's Tofu is made with soft tofu, seasoned with scallions, ginger, garlic, soy sauce, and sesame oil, then slowly stewed. It has a smooth texture and rich, savory aroma with a hint of saltiness and sauce fragrance.
• 

  Salty邦 Ginger Frog

  Fresh frog stir-fried with young ginger, garlic, and chili, delivering a spicy and aromatic flavor.
• 

  Salt邦 Wind-Blown Pork Ribs

  Pork ribs marinated and air-dried, then pan-fried to a savory, slightly sweet finish with a distinctive wind-dried aroma.
• 

  Brown Sugar Ice Jelly

  Red sugar ice jelly is a dessert made primarily from ice jelly and brown sugar. The preparation is simple: place the ice jelly in a bowl, pour the boiled brown sugar syrup over it, and mix well. The ice jelly has a smooth texture, and when combined with the sweetness of brown sugar, it provides a refreshing and cooling effect.
• 

  Minced Pork Stir-fried with Mountain Bamboo Shoots

  Made with minced pork and fresh mountain bamboo shoots, stir-fried quickly. The shoots are crisp and tender, while the pork is rich and savory.
• 

  Pork Intestines

  Offal is a dish made primarily from pig intestines, processed through cleaning, boiling, and seasoning. It has a bright color, tender texture, and rich aroma.
• 

  Seven-color腊味 Rice

  A colorful rice dish featuring腊味 and assorted vegetables, stir-fried to perfection for a savory and vibrant meal.
• 

  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
• 

  Golden Green Pepper Stir-fried Fish Maw

  Golden green peppers stir-fried with fish maw, featuring a tender and chewy texture from the fish maw and crisp, slightly spicy flavor from the peppers.
• 

  Copper Pot Perch

  Fresh perch is simmered in a copper pot with ginger slices and green onions. The fish meat is tender, and the broth is rich with a subtle fragrance.

Reviews