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Chongqing Dazu Stone Carving View Hall · Down to the Table A La Carte Restaurant

Sichuan cuisine · ⭐ 4.1

No. 97, Beisong Street, Xiangshan Community, Baoding Town

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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  Pumpkin Mung Bean Lily Bulb Soup

  A refreshing Chinese soup made with pumpkin, mung beans, and lily bulbs, simmered to create a sweet and soothing dish.
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  Dazu Cliff Mountain Small Mushroom

  A Sichuan-style vegetarian dish made with wild small mushrooms from Dazu Cliff Mountain, stir-fried with garlic and chili for a fresh, savory flavor.
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  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.
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  Stone Soul Winter Mustard Greens with Shredded Pork

  Made from winter mustard greens and shredded pork, stir-fried to bring out rich flavors. The salty, savory greens pair perfectly with tender pork.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Old Chongqing Twice-Cooked Pork

  A classic Sichuan dish made by stir-frying pork belly with green peppers and scallions, seasoned with fermented broad bean paste and chili sauce.
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  Youting Crucian Carp

  A Sichuan dish featuring fresh crucian carp cooked with fermented broad bean paste, ginger, garlic, and chili, resulting in a rich, spicy, and savory flavor.
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  Mountain Farmhouse Old Cured Meat

  A traditional cured meat made from pork, aged and smoked in mountain farms, offering a rich, smoky flavor and firm texture.
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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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  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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