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Huajiao Qiao Sichuan Cuisine (Oti Youtobang Branch)

Sichuan cuisine · ⭐ 4.6

Shop F103A, 1st Floor, Gaodehui Aoti Shopping Center, No. 12 Aoti South Road

Dishes

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  18-Second Tender Pork Liver

  18-second tender pork liver is a quick-cooked dish using pork liver as the main ingredient. Sliced liver is marinated with wine and starch, then blanched in boiling water for about 18 seconds to keep it tender, then stir-fried with葱姜蒜 and mixed well.
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  Chengdu Mashed Blood Duck

  Chengdu Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and spare ribs. Ingredients are blanched or cooked and simmered in a spicy麻-辣 broth, then finished with Sichuan pepper and chili oil. Skillful control of heat and seasoning highlights its rich, numbing-spicy flavor.
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  Bamboo Coconut Ice Jelly

  A refreshing dessert made with ice jelly, bamboo leaf juice, and coconut milk, offering a smooth, cool texture with subtle natural sweetness.
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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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  Fruit Sweet and Sour Pork

  Sweet and sour pork with fruit, a classic Chinese dish featuring tender pork strips coated in a tangy sauce and served with fresh fruit for added flavor.
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  Spicy Sliced Blood Curd with Oil Pouring

  Dan Dan Blood Sauté is a dish primarily made with duck blood, beef tripe, mung bean sprouts, and canned meat. The ingredients are first cooked, then hot oil is poured over the seasonings to enhance the aroma, and finally mixed well before serving.
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  Steamed Garlic Vermicelli Shrimp

  Steamed garlic and vermicelli shrimp is made with fresh shrimp as the main ingredient, paired with soaked vermicelli and garlic. Cleaned shrimp are arranged on a plate, topped with vermicelli, and then covered with a sauce made from garlic, soy sauce, and oyster sauce. It is then steamed or baked until fully cooked.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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  Spicy Sichuan Chicken with Peppercorns

  A spicy Sichuan-style chicken dish featuring tender meat and a bold blend of Sichuan peppercorns and chili, delivering intense numbing heat and flavor.
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  Tofu and Intestines

  Bean curd with pork intestines is a dish made primarily from pork intestines and tofu pudding. After cleaning and boiling, the pork intestines are stewed together with soft tofu pudding, seasoned with spices to make the intestines tender and flavorful, while the tofu remains smooth and absorbs the sauce.
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  Chen's Mapo Tofu

  Chen's Mapo Tofu is a Sichuan dish made with soft tofu, minced beef or pork, doubanjiang, Sichuan peppercorns, and chili powder. Tofu is blanched, then stewed with seasoned meat and spices, finished with green onions and ground Sichuan pepper for rich flavor.
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  Fresh Chicken Soup with Pea Shoots

  Made by simmering fresh chicken to create a clear broth, then adding tender pea shoots. The soup is light and savory, with crisp, fresh pea shoots rich in vitamins and dietary fiber.

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