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Duoshuxuan Sichuan Cuisine (Zhuzilin Branch)

Sichuan cuisine · ⭐ 3.7

No. 1, Building 1, Yuezhong Residential Community, Zizhu Liudao

Dishes

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  Braised Pork Trotter Rice

  Braised pork trotter served over steamed rice, seasoned with aromatic spices and slow-cooked to tender perfection.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Sichuan-Style Braised Goose

  Sichuan-style braised goose made with goose meat and aromatic spices, slow-cooked to perfection for a rich, spicy flavor.
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  Youxian Fragrant Tofu Cubes

  Youxian fragrant tofu skin is primarily made from Youxian specialty tofu slices, which are sliced, fried, and then stir-fried with chili peppers, garlic, and other seasonings. The dish has a golden color, with the tofu skin crispy on the outside and tender on the inside.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Stir-Fried Chicken Cubes

  A classic Chinese dish made by stir-frying diced chicken with vegetables, known for its tender texture and savory flavor.
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  Roast Goose Rice

  Roast goose rice features roast goose as the main ingredient, with the whole goose marinated, air-dried, and then roasted to achieve crispy skin and tender meat. The rice is typically plain white rice, served with sliced goose and a small amount of goose gravy, sometimes garnished with green onions or vegetables.
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  Braised Chicken with Taro

  Yu'er Shao Ji is a dish made primarily with chicken and taro. Chicken pieces are blanched to remove odor, then cooked with taro in a pot with seasonings until flavorful. Common seasonings include soy sauce, ginger slices, and green onions.
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  Steamed Pork Sausage

  Steamed crispy pork is a traditional dish made primarily with fatty pork belly. The pork is marinated, fried until golden and crispy, then steamed to achieve a soft, melt-in-the-mouth texture. Thin slices of pork belly are marinated with cooking wine, soy sauce, and other seasonings, then deep-fried until golden brown. Finally, the fried pork is placed in a steamer with scallions, ginger, and other seasonings, and steamed until tender and succulent.
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  Sour Cabbage with Minced Pork

  A classic Chinese dish made by stir-frying sour cabbage with minced pork, resulting in a tangy and savory flavor that pairs perfectly with rice.
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  Donkey Meat Hot Pot

  Donkey meat hot pot features fresh donkey meat as the main ingredient, accompanied by various vegetables and seasonings. The donkey meat is sliced and quickly cooked in a boiling broth. The soup base is typically made by simmering beef bones, chicken frames, and spices. It is served with scallion segments, ginger slices, and garlic slices for flavoring. Diners can dip the meat into their preferred sauce according to personal taste.
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  Duck Wings

  Duck wings are a dish made from duck wing parts, blanched and marinated, then cooked using braising, stewing, or frying methods.
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  Goose Feet

  A dish made from goose feet, typically braised or stewed until tender, known for its rich gelatinous texture and savory flavor.

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