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Twelve Streets Hunan-Sichuan Cuisine (Xinyi Road Store)

Sichuan cuisine · ⭐ 4.6

Ground-floor commercial unit, Building 15, No. 36 Xinyi Road Courtyard, Jicheng Community, 50 meters south of the intersection of Xiangji Road and Xinyi Road, west side of the road

Dishes

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  Pressure-cooked spare ribs

  Stewed pork ribs is a dish made primarily with pork ribs, typically cooked in a pressure cooker with seasonings until tender and flavorful. Ginger, scallions, and cooking wine are commonly used to remove odor and enhance aroma, while some recipes add soy sauce and rock sugar for seasoning.
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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Mashed Eggplant with Century Egg

  A cold dish made by mashing steamed eggplant and mixing it with century egg, seasoned with garlic, soy sauce, and sesame oil for a savory, smooth flavor.
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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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  Spicy Yellow Beef with Chili Peppers

  A spicy Sichuan dish featuring tender yellow beef stir-fried with fresh chili peppers, delivering a bold, aromatic flavor.
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  Glutinous Rice Cake with Ice Jelly

  Zamba ice jelly is a cold dish made primarily from glutinous rice balls and ice jelly. The rice balls are steamed and pounded, while the ice jelly is made by soaking and filtering ice jelly seeds, resulting in a smooth texture. It's typically served with brown sugar syrup, crushed peanuts, sesame, and fruits.
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  Meat Soup Rice

  Meat broth rice is a traditional dish made primarily with rich meat broth and rice. The fragrant, slow-cooked meat broth is poured over steaming hot rice, allowing each grain to fully absorb the essence of the broth. Simple to prepare and rich in flavor, it combines the savory taste of meat with the sticky sweetness of rice.
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  A Peng's Mao Xue Wang

  A Peng's Mao Xue Wang is a Sichuan dish made with duck blood, tripe, yellow throat, and intestines, cooked in a hot pot with spicy and numbing seasonings and various vegetables, offering a spicy and fragrant flavor.
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  A Peng's Mother's Twice-Cooked Pork

  A Peng's Mother's Twice-Cooked Pork is a classic Sichuan dish, mainly made with pork belly and doubanjiang. The pork is first blanched, then stir-fried with doubanjiang, ginger, garlic, and other seasonings, and finally added with green peppers or bean sprouts for flavor.
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  Apen Mapo Tofu

  Apen Mapo Tofu is a Sichuan dish made with soft tofu and minced beef, stir-fried with bean paste, chili peppers, and Sichuan peppercorns, offering a spicy and fragrant flavor.

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