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Lao Zao Fang Country Cuisine (Beibin Er Lu Branch)

Sichuan cuisine · ⭐ 4.3

No. 13, Tianlan Avenue, Annex No. 3

Dishes

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  Sichuan-style Twice-Cooked Pork

  A classic Sichuan dish made with pork belly and vegetables, stir-fried with fermented bean paste and spices for a rich, savory flavor that pairs perfectly with rice.
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  Spicy Dan Dan Noodles with Blood Sausage

  Shancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
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  Spicy Pepper Rabbit

  A spicy Sichuan dish featuring tender rabbit meat stir-fried with green chili peppers and aromatic spices.
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  Signature Lotus Root Soup

  A savory soup made with fresh lotus root, slow-cooked with pork ribs or chicken for a rich, comforting flavor.
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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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  Honghu Large Bone Stick Stewed Lotus Root Soup

  Honghu Large Bone Stick Stewed Lotus Root Soup is a soup made primarily with Honghu large bone sticks and lotus roots, cooked for a long time. The soup is clear in color, fresh in taste, and has a rich bone aroma and the fragrance of lotus roots.
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  Chongqing Pickled Pepper Pork Liver

  A Sichuan-style dish made with fresh pork liver stir-fried with pickled peppers, garlic, and ginger, offering a tender texture and tangy-spicy flavor.
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  Yubei Baishu Miao Pork Ribs

  A specialty dish featuring pork ribs stewed with young cypress shoots, known for its tender meat and unique herbal aroma.
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  Yu Bei Old Lotus Bone Soup

  A traditional Sichuan soup made with pork bones and lotus root, slowly simmered for rich flavor and nourishment.
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  Rongchang Braised Goose

  Rongchang braised goose is a dish made primarily from goose meat, marinated and slowly simmered in a special braising sauce containing star anise, cassia bark, bay leaves, Sichuan pepper, ginger, and green onions.
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  Fried Rice with Eggs

  Fried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
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  Sour Spicy Taro Noodles

  Sour and spicy fern root noodles are a dish made primarily from fern root noodles, seasoned with vinegar, chili oil, Sichuan pepper, and other condiments. First, the fern root noodles are boiled in water until cooked, then mixed evenly with a prepared sour and spicy sauce.

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