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Chang Peng Peng Musong Garden Branch

Home-style Chinese cuisine · ⭐ 4.4

No. 98, Beimujiayu Village, Mujiu Road

Dishes

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  Hand-held Lamb Leg

  Hand-held lamb leg is a dish primarily made with lamb leg as the main ingredient. Fresh lamb leg meat is typically used, marinated and then roasted or stewed. During preparation, ingredients such as scallions, ginger, garlic, and cooking wine are commonly added to remove fishy odor and enhance aroma. Some recipes also use cumin and chili powder to intensify flavor. The finished lamb is tender, juicy, and convenient to eat by hand.
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  Signature Sauce Pork Ribs

  Signature Sauce Pork Ribs is a Chinese dish made with pork ribs and a special sauce, slowly stewed. The meat is tender and flavorful, with a rich sauce taste.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Stewed Mixed Fish from Reservoir

  A dish made by slow-cooking various fish caught in reservoirs with scallions, ginger, garlic, and water or broth. Main ingredients include crucian carp, carp, and grass carp, with tofu or potatoes added for texture.
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  Special Roast Whole Lamb

  Specialty roasted whole lamb uses a whole lamb kid, cleaned and marinated with salt, cumin, chili powder, and Sichuan peppercorns, then roasted over charcoal until the skin is golden and crispy, with tender, juicy meat.
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  Special Sauce Pork Ribs

  Special sauce pork ribs are marinated with soy sauce, sugar, cooking wine, and ginger, then stewed until tender and the sauce thickens to coat the bones.
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  Musongyuan Smoked Chicken

  Musong Garden smoked chicken is made from whole chickens, marinated and smoked with fruit wood. The meat is firm with a unique smoky aroma. A blend of spices is used in the marinade, and low-temperature smoking ensures deep flavor and a crispy outer layer.
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  Radish丝 Bone Meatballs

  Luobo Si Gu Rou Wan is a dish made primarily from daikon radish strips and minced pork. The radish is shredded, mixed with ground pork and seasonings, shaped into balls, then boiled or steamed until tender. It has a soft texture, sweet radish flavor, and savory meat aroma.
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  7-Day Homemade Bean Sprouts

  Seven-day slow-grown bean sprouts made from soybeans, naturally fermented and grown without chemical additives. Sprouted using only clean water and constant temperature, resulting in tender, crisp, and robust sprouts with a fresh taste.
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  Dumpling Balls

  Dough balls are a type of pastry made primarily with vegetables. The vegetables are typically chopped and mixed with seasonings, then wrapped in dough and steamed.
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  Braised Bighead Carp in Sauce

  Made with bighead carp from reservoirs, simmered slowly with soy sauce, doubanjiang, ginger slices, and green onions. The fish absorbs the rich sauce, resulting in tender meat and a flavorful broth.

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