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Xiang Mao Potato Rice House

Sichuan cuisine · ⭐ 4.1

No. 85, Chengdong North Road

Dishes

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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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  Firewood Potato Rice

  A traditional home-style dish made by slow-cooking potatoes and rice together over a wood fire, resulting in a rich, savory flavor.
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  Fried Cabbage

  A Chinese dish made by frying shredded cabbage until crispy, offering a savory and satisfying texture.
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  Chanterelle

  Chanterelle is a wild edible mushroom, primarily made from fresh chanterelles, typically cleaned, sliced, and stir-fried with oil or stewed with meat to preserve its natural flavor.
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  Steamed Pork with Rice Flour

  Stewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
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  Stewed Tofu with Vegetables

  Bean curd flower is a dish made primarily with soft tofu, combined with vegetables or meat. It's prepared by boiling tofu cubes in broth or water with seasonings like scallions, ginger, and garlic, sometimes adding minced meat, shrimp, or greens, then thickening the sauce for a smooth, delicate texture.
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  Steamed Spare Ribs

  Steamed spare ribs is a dish made by marinating pork ribs with seasonings like soy sauce, cooking wine, ginger, garlic, and starch, then steaming until tender while preserving the original flavor.
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  Fried Pork with Dried Chili Peppers

  A classic Sichuan dish featuring stir-fried pork belly with dried chili peppers, garlic greens, and fermented bean paste for a spicy and savory flavor.

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