Close

Puge Dan Shui Douhua

Sichuan cuisine · ⭐ 4.2

Huanan Jiayuan, Huxi Subdistrict

Dishes

• 

  Spiced Tofu Salad

  Cold tofu slices salad made with tofu, blanched to remove odor, mixed with scallions, ginger, garlic, cilantro, soy sauce, vinegar, sesame oil, and chili oil. Simple to prepare, crisp in texture.
• 

  Young Ginger Frog

  A dish made with frog meat stir-fried with young ginger, offering a fresh, spicy, and aromatic flavor.
• 

  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.
• 

  Bitter Gallbladder Tofu Pudding

  A unique dish made from soft tofu blended with pig bile juice, offering a smooth texture and distinctive savory-sweet flavor.
• 

  Fried Pork Crumbs with White Vegetables

  Youzha Lianbai is a dish primarily made with pork lard crumbles and Chinese cabbage. First, the pork lard crumbles are stir-fried until fragrant, then chopped cabbage is added and stir-fried together, allowing the cabbage to absorb the rich aroma of the lard, resulting in a flavorful and satisfying dish.
• 

  Pickled Pepper Eel

  A spicy and tangy dish made with fresh eel and pickled chili peppers, popular in Sichuan cuisine.
• 

  Pickled Chili Eel

  A Sichuan dish made with eel stir-fried in pickled chili, garlic, and ginger, offering a spicy and tangy flavor.
• 

  Stir-Fried Seasonal Vegetables

  Stir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
• 

  Salt-fried Pork

  Salt-fried meat is a Chinese dish made primarily with pork, typically using fatty pork slices stir-fried with doubanjiang, garlic, ginger, and green peppers. The pork is first pan-fried to release oil, then seasoned and mixed with vegetables for a flavorful, tender result.
• 

  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.
• 

  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
• 

  Taro and Mud Carp Stew

  A Sichuan specialty dish made with fresh mud carp and soft taro, stir-fried and simmered together for a savory, tender flavor.
• 

  Peanuts

  Peanut M is a simple and popular snack made primarily from peanuts. The preparation typically involves washing and drying the peanuts, then slowly frying them in hot oil over low heat until golden and crispy. Finally, salt or other seasonings can be sprinkled on for added flavor.
• 

  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.
• 

  Sour Cabbage Stir-fried Blood Curd

  A Sichuan dish made by stir-frying blood curd with sour cabbage and chili, known for its tender texture and spicy-sour flavor.

Reviews