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Da Chuan Chuan · Sichuan Tripe (Hongqi Street Wanda Branch)

Sichuan cuisine · ⭐ 4.6

3rd Floor, Wanda Plaza, No. 616 Hongqi Street (adjacent to Provincial Hospital)

Dishes

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  Crispy Tofu with Sauce

  Baojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
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  Squid Ink Explosion Chicken Nuggets

  Black squid ink exploding chicken nuggets are made from thigh meat, marinated and then coated with starch before being deep-fried to a golden crisp. A sauce is prepared by mixing squid ink with chili and garlic, which is drizzled over the fried chicken, allowing the meat to absorb the rich seafood flavor and mild spiciness. The finished dish has a deep brown color, with a crispy exterior and tender interior, carrying the unique fresh aroma of squid ink.
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  Signature New Zealand Beef Tripe

  Made from premium New Zealand beef tripe, slowly braised and seasoned with traditional spices. Tender texture with rich savory aroma. Main ingredient: beef tripe; prepared using classic braising method.
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  New Zealand Tripe Layered Dish

  New Zealand tripe is a dish primarily made with imported New Zealand beef tripe. After cleaning and blanching, the tripe is simmered with various spices to achieve a soft and flavorful texture. The finished dish has distinct layers and a rich taste, typically seasoned with辅料 such as green onions, ginger, and garlic.
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  New Zealand Tripe

  New Zealand tripe is a dish featuring imported New Zealand beef tripe as the main ingredient. After cleaning and blanching, it is simmered with seasonings such as green onions, ginger, and cooking wine until tender and flavorful. It can be enhanced with spices like soy sauce, star anise, and cassia bark, or cooked together with vegetables.
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  Spicy麻 Pork Crisps

  Spicy麻小酥肉 is made primarily from pork, which is first marinated to absorb flavor, then coated with a special spice batter and deep-fried until golden and crispy. Finally, it is seasoned with chili salt and chili powder to deliver a satisfyingly crunchy texture.
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  Crystal Layered Tripe

  A Sichuan dish made from beef tripe, layered and steamed with a secret sauce for a crisp, translucent texture.
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  Thai Purple Mulberry Snow Ice

  A refreshing Thai dessert made from purple mulberries, coconut milk, and ice blended into a smooth snow-like texture.
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  Beef Tallow Spicy Hot Pot

  The牛油大红锅 (Big Red Pot) is made by stir-frying beef tallow as the main base, along with a generous amount of chili peppers and Sichuan peppercorns. It is further enhanced with fermented broad bean paste, ginger, garlic, and other seasonings to create a rich, red broth. Main ingredients include beef, tripe, beef intestine, duck blood, and other hot pot ingredients, typically cooked in the boiling pot.
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  Nutritious Rice

  Nutrition rice is based on rice and combined with various ingredients such as chicken breast, carrots, green peas, and corn kernels, then stir-fried or steamed. The main ingredients include rice, protein sources (such as chicken or eggs), vegetables, and a small amount of seasonings.
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  Grape Ton Ton Barrel

  Grape Ton Ton Bucket is a beverage primarily made with fresh grapes. Typically, the grapes are peeled and seeded, then mixed with ice, syrup or honey, and blended in a large container. Some versions include lemon juice, sparkling water, or yogurt to enhance the flavor, making it ideal for cold consumption.
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  Blueberry Snow Mountain Ice

  Made with fresh blueberries, coconut milk, and ice. Blueberries are blended with coconut milk into a slush, layered in a cup, topped with fresh blueberries and mint leaves for a refreshing, fruity taste.
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  Golden Large Intestine

  Made from pork large intestine, processed through cleaning, braising, and frying. Crispy golden exterior, tender and chewy inside, with rich braised aroma.

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