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He Wang Zi and Ji Da Yi Newchang Pig Intestines and Blood Duck (Star South River District Branch)

Sichuan cuisine · ⭐ 3.7

No. 157, Lower Section of Binjiang Road

Dishes

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  Cold-Mixed Braised Pork Head

  A cold dish made by mixing braised pork head with seasonings like scallions, ginger, garlic, and cilantro, offering a savory and refreshing taste.
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  Braised Pork Liver, Tendon and Intestine

  A traditional Chinese dish made by slow-cooking pork liver, tendon, and intestines in a savory broth until tender and flavorful.
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  Home-style Fish

  A simple and flavorful dish made with fresh fish, seasoned with ginger, scallions, and garlic, commonly steamed or braised.
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  Pickled Vegetables

  Side dishes usually consist of seasonal vegetables, pickled foods, or cooked meats, simply seasoned and arranged on the plate for serving. Fresh ingredients and a refreshing taste make them an excellent appetizer for the table.
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  Slippery Mushroom with Pork Slices

  A Chinese home-style dish featuring tender slippery mushrooms and pork slices stir-fried quickly with aromatics for a fresh, savory taste.
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  Smoked Bamboo Shoots Braised Beef Shank

  Smoked bamboo shoots braised beef shank is a Chinese dish made with beef shank and smoked bamboo shoots, cooked by stewing. The beef is tender, and the bamboo shoots have a smoky aroma, offering a rich flavor.
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  Burnt Chili

  Shāo Jiāo is a dish primarily made with green peppers, grilled until the skin turns black, peeled, then sliced or julienned and mixed or stir-fried with garlic, salt, and oil.
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  Stone-ground Tofu Pudding

  Stone-ground tofu pudding is a soy product made primarily from yellow beans, processed by soaking, grinding into pulp, filtering, boiling, and then adding a coagulant. The traditional stone mill is used during preparation to preserve the bean aroma and create a delicate texture. The finished product is white or slightly yellow, with a tender and smooth consistency, and can be eaten directly or paired with seasonings and sauces.
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  Braised Beef with Bamboo Shoots

  A Chinese dish featuring beef and bamboo shoots braised together until tender, with a rich, savory flavor.
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  Fatty Intestine with Blood Curd

  Fatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
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  Sichuan Pepper Chicken

  Teng椒 Chicken is a dish primarily made with chicken and Sichuan pepper. The preparation involves boiling the chicken until cooked, shredding it into strips, then mixing it with Sichuan pepper and seasonings, and finally marinating it to absorb the flavors.
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  Tofu pudding

  Tofu pudding is a soft bean product made from soybeans, processed by soaking, grinding, filtering, boiling, and adding a coagulant like gypsum or brine. It has a white or slightly yellow color, delicate texture, and a refreshing taste.
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  Sesame Oil Duck

  A dish featuring duck meat, typically using fresh duck or duck legs, simmered with sesame oil, ginger slices, and green onions after blanching. Seasoned with soy sauce, cooking wine, and sugar for rich flavor and aroma.

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