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Chuan Ming Tang (Dongting Street Branch)

Sichuan cuisine · ⭐ 4.3

No. 15 Dongting Street (480 meters on foot from Exit C of Jianghan Road Metro Station)

Dishes

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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Sichuan-style Pig Intestine Fish

  A Sichuan dish featuring pork intestines and fish stewed with fermented bean paste, Sichuan peppercorns, and chili for a bold, numbingly spicy flavor.
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  Spicy Pot-Braised Cabbage

  Dry-braised cabbage is a Chinese dish featuring cabbage as the main ingredient, typically cooked with pork belly, garlic, ginger, and chili. The cabbage is cut into pieces, pork belly sliced, then stir-fried until the pork releases oil. Garlic, ginger, and chili are added for aroma, followed by cabbage until just cooked through, then seasoned.
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  Osmanthus Sweet and Sour Pork Ribs

  A Chinese dish featuring pork ribs braised in a sweet and sour sauce with osmanthus flavor, resulting in tender, glossy meat with a fragrant finish.
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  Spicy Pepper Beef Strips

  A Sichuan dish featuring tender beef strips stir-fried with Sichuan peppercorns and green onions, delivering a numbingly spicy flavor.
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  Glutinous Rice Fish

  Zibafish is a dish made primarily from fish meat, which is marinated, sun-dried, and then pan-fried. During preparation, the fish meat is first marinated to absorb flavor, then air-dried to a semi-dry state, and finally fried until golden and crispy.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Fiddlehead Fern and Yellow Croaker

  A Chinese dish featuring fresh yellow croaker and wild fiddlehead fern, pan-fried and simmered together for a savory, delicate flavor.
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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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  Magang Cured Meat Hot Pot

  A traditional Hubei dish featuring cured meats like pork, sausage, and fish, slow-cooked with tofu, cabbage, and bean sheets in a clay pot. Rich in smoky flavor and perfect for winter.
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  Black Pepper Eel

  A dish made with eel stir-fried in a black pepper sauce, featuring a savory and slightly spicy flavor.

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