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No. 4 Small Restaurant & Bar

特色菜 · ⭐ 4.2

No. 4 Taogu Xincun, Republican-era Building

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Stomach-Soothing Yam Noodle Soup

  Stomach-soothing yam noodle soup is made with yam, flour, and eggs. The yam is steamed and mixed with flour and eggs to form noodles, which are then cooked in water or broth. It has a soft texture and a mild taste, and is beneficial for strengthening the spleen and soothing the stomach.
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  Cold Pot Three Crisps

  A Sichuan dish featuring pork stomach, duck intestine, and beef tripe, marinated with spicy chili and Sichuan pepper for a crisp texture and numbing heat.
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  Earthen Stove Pot Rice Crisp

  A traditional Chinese dish made by frying rice cakes over an earthen stove, then stir-frying with ingredients like preserved pork and green peppers for a crispy texture and savory flavor.
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  Osmanthus and Passion Fruit Glutinous Rice Balls

  Glutinous rice balls flavored with osmanthus and passion fruit, offering a sweet and fragrant dessert experience.
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  Spicy Tofu and Pork Stir-fry

  A spicy stir-fry dish made with pork and tofu, seasoned with chili and garlic, typical of Hunan cuisine.
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  Fried Eggplant Rolls

  Fried eggplant pockets filled with seasoned pork mince, sliced eggplant stuffed with meat, coated in starch or batter, then deep-fried until golden and crispy.
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  Stone Pot Sea Urchin Tofu

  A creative dish combining fresh sea urchin and hand-torn tofu, cooked in a heated stone pot to preserve natural flavors and enhance umami richness.
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  Stinky Tofu and Intestine Stew

  Stinky tofu and pork intestine stew is primarily made with stinky tofu and pork intestines. The stinky tofu, either fried or pan-fried, is combined with tender, slow-cooked pork intestines in a clay pot, then simmered with chicken stock or water to blend the flavors. Scallions, ginger, garlic, and doubanjiang (spicy bean paste) are typically added to enhance the taste.
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  Garlic Stir-Fried Lettuce

  Wash and cut the oilseed rape, mince garlic. Heat oil in a pan, sauté garlic until fragrant, then quickly stir-fry the oilseed rape until just cooked. Season and serve.
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  Sichuan Pepper Black Fish Slices

  Spicy Sichuan pepper black fish slices are made from fresh black fish, sliced thinly and marinated with Sichuan pepper and various spices. During cooking, the fish slices are quickly stir-fried to fully absorb the aroma of the Sichuan pepper, resulting in a unique fresh and fragrant taste.
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  Tofu and Pig Intestine Fish

  A Sichuan dish combining tofu, pork intestines, and fish, simmered in a spicy and numbing sauce made with fermented bean paste, chili, and Sichuan peppercorns.
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  Sauce Pepper Fish Head Royal

  A richly flavored dish featuring a fresh fish head simmered in a spicy-sweet sauce made from fermented chili paste, garlic, and ginger.
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  Fresh Taro and Pork Intestine Chicken

  A Sichuan dish featuring pork intestines, chicken, and fresh taro, slow-cooked to perfection for a rich, spicy flavor.

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