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Lanting Qushé Hotel

Sichuan cuisine · ⭐ 3.6

No. 40, Gufo Community, Shuangliu District

Dishes

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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Drained Okra with Sauce

  Laozhi Okra is a dish primarily made with okra. The preparation involves boiling the okra and then seasoning it with a specially prepared dipping sauce. The dish features bright colors, tender okra, and a refreshing taste enhanced by the unique dipping sauce.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Smoked Wild Duck

  A delicately smoked wild duck dish made by curing and slow-smoking with fruit wood for a rich, smoky flavor.
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  Tomato Fish

  Tomato Fish is a dish primarily made with fish meat and tomatoes. The preparation typically involves slicing the fish and stewing it together with tomato chunks, allowing the tenderness of the fish to blend perfectly with the sweet and sour flavor of the tomatoes, resulting in a bright red color.
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  Steamed Freshwater Shrimp

  Steamed prawns with soy sauce is a Chinese dish made primarily with fresh river shrimp. The shrimp are washed and quickly blanched in boiling water until they turn color, then drained. It is typically served with a prepared dipping sauce made from minced ginger, sliced scallions, soy sauce, and sesame oil.
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  Flavor Trio Platter

  A platter featuring three classic dishes: braised pork, Kung Pao chicken, and steamed fish, offering a balanced mix of flavors and textures.
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  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.
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  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.

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