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Happy Little Kitchen

Sichuan cuisine · ⭐ 4.3

No. 38, Taifeng Road, Pukou District (280 meters on foot from Exit 2 of Taifeng Road Metro Station)

Dishes

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  Fragrant Rabbit Delicacy

  A fragrant rabbit dish made with tender rabbit meat and aromatic spices, popular in Sichuan cuisine.
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  Young Ginger Beef

  A Sichuan dish made with tender beef slices stir-fried with fresh young ginger, offering a fragrant and spicy flavor.
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  Young Ginger Stir-Fried Frog

  Stir-fried田鸡 with young ginger is a dish featuring frog meat and fresh young ginger. The frog is cut into pieces and stir-fried with ginger slices, seasoned to blend flavors. It's typically cooked with hot oil to sauté the ginger first, then combined with the frog to preserve its tender texture.
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  Crispy Double Delicacy

  A classic Chinese dish made with pork stomach and duck intestine, quickly stir-fried in hot oil with aromatics for a crisp texture and savory flavor.
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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  Century Egg

  Century egg, also known as preserved egg or pine-pattern egg, is made by curing eggs—usually duck or chicken eggs—in a mixture of alkaline substances and clay. The egg white becomes gel-like with dark patterns, while the yolk turns deep green or gray-black and becomes thicker in texture.
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  Salt-Style Jumping Fish

  A classic Sichuan dish featuring fresh carp stir-fried with bean sprouts and scallions in a spicy salt-based sauce, delivering tender fish and bold flavors.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Cucumber and Pork Soup

  A light soup made with fresh cucumber slices and tender pork slices, offering a refreshing and savory taste.
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  Yellow Croaker

  Yellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.
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  Longcheng Fresh Pot Rabbit

  A Sichuan dish featuring fresh rabbit meat stewed with chili, Sichuan pepper, and fermented bean paste, delivering a rich, spicy, and numbing flavor.

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