Close

Sichuan Culinary Heritage · Family-Style Sichuan Cuisine

Sichuan cuisine · ⭐ 4.3

Zhuliao Metro Station

Dishes

• 

  Spicy Sichuan Shrimp

  Fresh shrimp stir-fried with dried chilies, Sichuan peppercorns, and aromatics for a bold, spicy flavor.
• 

  Spicy Pot-Braised Cabbage

  Dry-braised cabbage is a Chinese dish featuring cabbage as the main ingredient, typically cooked with pork belly, garlic, ginger, and chili. The cabbage is cut into pieces, pork belly sliced, then stir-fried until the pork releases oil. Garlic, ginger, and chili are added for aroma, followed by cabbage until just cooked through, then seasoned.
• 

  Bridge Head Tender Kidney

  A Sichuan dish made with tender pork kidneys stir-fried quickly with vegetables, known for its spicy and numbing flavor.
• 

  Qiaotou Three Tender Tripe

  A Sichuan hot pot dish featuring tender pig tripe, duck blood, and beef tripe, quickly blanched and served with spicy sesame sauce for a bold, satisfying bite.
• 

  Qiaotou Two Tender Pork Liver

  A Sichuan dish made with tender pork liver stir-fried with green and red peppers, known for its fresh and slightly spicy flavor.
• 

  Fried Pork Crumbs with Cabbage

  Oil渣 cabbage is a home-style dish made with cabbage and pork cracklings. Shredded cabbage is stir-fried with fried cracklings, seasoned with salt and spices, then quickly cooked.
• 

  Fried Pork Rind with Shredded Cabbage

  Oil渣手撕包菜 is a home-style dish primarily made with cabbage and pork lard. The preparation involves tearing the cabbage into small pieces and stir-frying it with crispy fried pork lard, allowing the cabbage to fully absorb the rich aroma of the pork lard.
• 

  Stir-Fried Pork Intestines

  A Sichuan dish made by quickly stir-frying pork intestines with chili, garlic, and ginger for a spicy, aromatic flavor.
• 

  Salty-Spicy Rabbit Hot Pot

  A classic Sichuan dish featuring fresh rabbit meat stir-fried with chili, Sichuan pepper, and fermented bean paste in a dry pot, delivering a spicy and numbing flavor.
• 

  Steamed Egg Custard

  Steamed egg custard is a Chinese dish made primarily from eggs and water. Eggs are beaten, mixed with warm water, strained, and steamed in a container over boiling water. A pinch of salt is typically added, along with optional ingredients like shrimp, ham, or green onions.
• 

  Sour Cabbage and Perch

  Sour Cabbage Perch is a dish made primarily with perch and carefully prepared with sour cabbage. The perch has tender flesh, while the sour cabbage offers a refreshing and appetizing tang, creating a unique and delightful flavor when combined. The preparation typically involves slicing the perch and stewing it together with the sour cabbage, allowing the freshness of the fish to blend harmoniously with the tangy aroma of the cabbage.
• 

  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
• 

  Fresh Chili Beef Tripe

  Fresh chili beef tripe is a dish made with beef tripe, fresh chilies, garlic slices, and ginger slices. After cleaning and blanching, the tripe is stir-fried quickly with sautéed chilies and seasonings to retain its crisp tenderness.
• 

  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
• 

  Spicy Mouth-Watering Chicken

  Spicy numbing chicken is a cold dish made with chicken thighs or whole chicken, boiled, cooled, sliced, and mixed with a spicy sauce of Sichuan peppercorns, chili oil, garlic, ginger, scallions, sesame paste, soy sauce, vinegar, sugar, and sesame oil. The dish has a bright red color, tender chicken, and a rich, spicy-savory flavor.

Reviews