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Lin Chef's Home Restaurant

Sichuan cuisine · ⭐ 4.2

130 meters southeast of No. 65 Anqing Road

Dishes

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  Cold Noodles with Poached Fish

  A refreshing dish featuring tender poached fish served over cold noodles, seasoned with garlic, chili oil, and herbs.
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  Young Ginger Jumping Water Fish

  A Sichuan dish featuring fresh carp cooked quickly with young ginger, resulting in tender fish and a spicy-sour flavor.
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  Dry-burned Fish

  Dry-burned fish is a dish made primarily with fish, seasoned with ingredients such as green onions, ginger, and garlic, and prepared through marinating, frying, and stir-frying. The fish meat is crispy on the outside and tender on the inside, with a bright red color.
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  招牌扇子骨

  招牌扇子骨是一道以猪扇子骨为主要食材的菜肴，经过腌制后进行炖煮或红烧，使骨头酥烂、肉质软糯。通常加入酱油、料酒、姜片、葱段等调料，慢火烹制入味。
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  Mashed Eggplant and Chili in Mortar

  A spicy cold dish made by mashing egg and chili in a mortar, known for its bold flavor and texture.
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  Spicy Pepper Crispy Intestine

  Spicy pickled pork intestines is a dish made primarily from pig intestines, cleaned, blanched to remove odor, then stir-fried with pickled chili peppers, garlic, and ginger. The result is crisp, flavorful, and rich in taste.
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  Sichuan-style Pepper Chicken Gizzard

  Paojiao Chicken Gizzard is a dish made primarily with chicken gizzards, paired with辅料 such as pickled chili peppers, garlic slices, and ginger slices. After being cleaned and sliced, the chicken gizzards are stir-fried with pickled chilies and other seasonings to fully absorb the spicy and sour flavors of the pickled chilies.
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  Stir-Fried Seasonal Vegetables

  Stir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
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  Special Rongchang Braised Goose

  A specialty dish made with premium goose meat, slow-cooked in a rich blend of spices and secret sauce, resulting in tender, flavorful meat.
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  Sautéed Wild Eel

  A dish made by quickly stir-frying fresh wild eel with garlic, ginger, and chili for a spicy and aromatic flavor.
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  Classic Spicy Chicken

  Classic Spicy Chicken is made by frying chicken pieces and stir-frying them with dried chilies and Sichuan peppercorns. The marinated chicken is deep-fried until crispy, then combined with sautéed chilies and peppercorns to absorb the rich flavors.
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  Rongchang Local Pig Thick Sliced Burnt Pork

  Rongchang Local Pig Thick Sliced Burnt Pork is a traditional Sichuan dish made with Rongchang local pork, marinated and sliced thickly, then pan-fried or steamed. The meat is tender, with a crispy outside and juicy inside, and has a rich aroma.
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  Braised Green Pepper with Tiger Stripes

  Hǔpí Qīngjiāo is a dish primarily made with green peppers, which are pan-fried at high heat to create a tiger-striped texture on the pepper skin. To prepare, remove the seeds and cut the green peppers into segments, then stir-fry in hot oil until the outer skin bubbles. Finally, add seasonings and stir well.
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  Sour Cabbage Chicken with Tiao Pi

  A Sichuan dish featuring chicken, sour cabbage, and sweet potato noodles, simmered together for a tangy, savory flavor.
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  Scallion Farm Egg Pancake

  Scallion farm egg pancake is a Chinese pan cake made with fresh farm eggs, scallions, and flour. The eggs are beaten and mixed with chopped scallions, then combined with flour to form a batter, which is fried on both sides until golden brown.

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