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Bashu Ideology · Stir-fried Sichuan-Hunan Cuisine (Guanting Road Branch)

Sichuan cuisine · ⭐ 4.3

150 meters north of the intersection of Changjiang West Road and Guanting Road, Sanli'an Subdistrict, Hubo Subdistrict

Dishes

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  Northeastern Sweet and Sour Pork

  Northeastern Guobaorou is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch paste, and deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and tomato ketchup, evenly coating the meat pieces in a sweet-and-sour glaze. The cooking process emphasizes precise heat control to ensure a crispy exterior and tender interior.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Spicy Chicken with Chili

  A classic Sichuan dish made with chicken stir-fried in dried chilies and Sichuan peppercorns, delivering a bold, spicy, and numbing flavor.
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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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  Beef and Rice Crackers

  Beef and rice crispies is a dish featuring beef and crispy rice cakes. Beef slices or strips are marinated, then stir-fried or stewed with rice cakes until crispy on the outside and tender inside. Common seasonings include scallions, ginger, garlic, soy sauce, and cooking wine.
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  Stone Pot Japanese Tofu

  Stone pot Japanese tofu is a dish made with Japanese tofu and vegetables like bell pepper, carrot, and onion, cooked in a heated stone pot. The tofu is cubed, stir-fried with the vegetables, seasoned, and served hot in the stone pot.
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  Noble Maoxuewang

  A premium Sichuan-style hot pot dish featuring duck blood, beef tripe, fish balls, and other ingredients simmered in a spicy and numbing broth.
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  Grilled Chicken Wings

  Sizzling chicken wings are made by marinating chicken wings and grilling them on a hot iron plate until golden brown, resulting in a crispy exterior and tender interior. Seasonings like soy sauce, cooking wine, garlic, and ginger are commonly used, with optional additions of onions and green peppers.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Sichuan-style Spicy Fish with Green Peppercorns

  Fresh carp is stir-fried with green peppercorns and dried chilies, resulting in a spicy, aromatic dish with tender fish meat.
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  Spicy Tofu and Grilled Fish

  A spicy grilled fish dish with soft tofu, seasoned with chili and Sichuan pepper, popular in Sichuan cuisine.
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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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