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Xinwen Old Canteen

Sichuan cuisine · ⭐ 4.1

No. 1, Section 2, Hongxing Road

Dishes

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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Tofu and Vegetable Soup

  A light soup made with soft tofu and seasonal vegetables, simmered in broth for a fresh and nourishing dish.
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  Chinese Yam and Wood Ear Mushroom

  Stir-fried yam and black fungus is a dish made primarily from yam and black木耳. Peel and slice the yam, soak and clean the black fungus, then stir-fry or blanch together with light seasonings like salt and soy sauce to preserve natural flavors.
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  Sichuan North Cold Jelly Noodles

  Chuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
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  Sichuan Double Crisp

  Sichuan Double Crisp is a Sichuan dish made with pig stomach and chicken gizzard. After being cleaned and sliced, they are fried until crispy and then quickly stir-fried with chili, Sichuan pepper and other seasonings. The texture is fresh, crispy and has a strong spicy and numbing flavor.
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  Sichuan Stir-fried Double Crisp

  A classic Sichuan dish made with pork stomach and duck intestine, stir-fried quickly to retain crisp texture and seasoned with spicy, numbing flavors.
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  Dry-burned Sea Bass

  Dry-burned sea bass is a dish made with fresh sea bass as the main ingredient, seasoned with scallions, ginger, garlic, doubanjiang (fermented broad bean paste), and other condiments. After preparation, the sea bass is pan-fried until golden brown on both sides, then simmered in a flavorful sauce to allow the fish to absorb the taste while maintaining a tender texture.
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  Intelligence Fish Head and Hopping Rabbit

  A creative fusion dish featuring fresh fish head and tender rabbit meat, slow-cooked in a secret sauce for rich, savory flavor.
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  Fried Pork Rind with Cabbage

  Oil渣 cabbage is a home-style dish made with cabbage and fried pork fat. Shredded cabbage is stir-fried with fragrant oil渣, seasoned, and ready to serve. A touch of garlic or ginger is often added for aroma, keeping the flavors simple to highlight the ingredients' natural taste.
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  Special Garlic Shoots Braised Pork

  Special garlic shoots braised pork is a Sichuan dish made with pork belly, garlic shoots, doubanjiang, and chili. The pork is first boiled and then stir-fried with garlic shoots, offering a fresh and slightly spicy flavor.
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  Braised Beef with White Radish

  Braised beef with white radish is a Chinese dish made with beef and white radish. The beef is first fried and then stewed with soy sauce and cooking wine, making the meat tender and flavorful. The white radish absorbs the broth and has a delicious taste.
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  Salted Vegetable Chief Boiled Pork

  Salted Vegetable Chief Boiled Pork is a Sichuan dish made with pork belly and salted vegetables, along with soy sauce and other seasonings. The pork is first boiled and sliced, then stir-fried with salted vegetables and seasonings, resulting in a deliciously savory and spicy flavor.
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  Sweet and Sour Fried Pork Ribs

  Sweet and sour fried pork ribs is a Chinese dish made with pork ribs, sugar, vinegar, and other seasonings, deep-fried and cooked in a sweet and sour sauce. It has a crispy exterior and tender interior with a sweet and sour taste.
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  Rongcheng Yacai Salted Braised Pork

  Rongcheng Yacai Salted Braised Pork is a traditional Sichuan dish made with pork belly and yacai. The pork is first boiled, then sliced and steamed with yacai, offering a fresh and savory flavor with moderate saltiness.
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  Pea Puree

  A smooth puree made from fresh peas, known for its mild flavor and creamy texture.
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  Sour Cabbage Fish Slices with Vermicelli

  A dish featuring tender fish slices cooked with sour cabbage and vermicelli, offering a tangy and savory flavor.
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  Green Pepper Braised Tofu with Soy Sauce Stir-fried Pork

  Green Pepper Braised Tofu with Soy Sauce Stir-fried Pork is a Sichuan dish made with green peppers, braised tofu, and pork. The pork is first blanched, then stir-fried with green peppers and braised tofu in soy sauce, resulting in a fragrant and slightly spicy flavor.
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  Chief's Twice-Cooked Pork

  A classic Sichuan dish featuring pork belly stir-fried with fermented bean paste, garlic greens, and chili peppers for a rich, spicy 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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  Yellow Pepper Pickled Cabbage Tripe

  Yellow Pepper Pickled Cabbage Tripe is a Sichuan dish made with tripe, yellow pepper, and pickled cabbage. The tripe is blanched and then stir-fried with yellow pepper and pickled cabbage, offering a crisp texture and a spicy, refreshing flavor.

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