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Shu Mei Jiang Hu Xiao Jiu Guan (Xin Gong Dian)

Sichuan cuisine · ⭐ 3.9

No. 316 Huafang West Road Courtyard, Building 2, 1st Floor, West Side (next to Tian Laoshi Braised Pork)

Dishes

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  Second-Generation Boiled Fish

  Second-generation boiled fish features fresh grass carp, paired with bean sprouts and lettuce. Fish slices are marinated in rice wine and starch, then gently cooked and mixed with a spicy sauce made from chili, Sichuan pepper, and doubanjiang. Topped with minced scallion, ginger, garlic, and dried chilies, then drizzled with hot oil for aroma. The dish is bright red, with tender fish and a numbing, spicy, savory flavor.
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  Spicy Chicken You Can't Handle

  Spicy chicken is a dish made primarily with chicken, usually thigh or breast meat cut into pieces, marinated and deep-fried until crispy outside and tender inside, then stir-fried with dried chilies and Sichuan peppercorns. Scallions, ginger, and garlic are added for aroma, allowing the chicken to absorb the spicy and numbing flavors.
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  Stir-Fried Glutinous Rice Balls

  Stir-fried glutinous rice balls is a dish primarily made with glutinous rice balls, paired with辅料 such as greens, minced meat, or ham, and cooked through quick stir-frying. The rice balls are first boiled until cooked, drained, then stir-fried together with the ingredients to achieve a slightly crispy outer skin and soft, chewy filling, resulting in a rich and satisfying texture.
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  Stir-fried Meat Balls in Hot Soup

  Stir-fried meat balls are made with lean pork sliced into rounds, marinated with starch and egg white, then quickly stir-fried with vegetables like green and red peppers. The meat is first blanched, then combined with prepared vegetables and seasoned before serving.
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  Wanted to Eat Your Fried Rice

  This dish is made by stir-frying rice with eggs, ham, green peas, and carrots. First, break up the rice, then add ingredients and seasonings, stir-fry over medium heat until evenly flavored.
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  Boss's Spicy Chicken

  Master's口水 Chicken is a cold dish made with chicken thighs or whole chicken, boiled, cooled, sliced, and drizzled with a sauce of Sichuan pepper, chili oil, garlic, ginger, soy sauce, vinegar, sugar, and sesame oil. Bright red in color, tender chicken, rich sauce.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Spicy Pepper Potato Shreds

  Thai chili potato shreds is a dish made with fresh potatoes as the main ingredient, carefully stir-fried with Thai chilies. The potatoes are sliced into thin strands and quickly cooked together with Thai chilies, preserving the crisp texture of the potatoes while infusing them with the unique spicy aroma of the chilies, creating a distinctive and flavorful dish.
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  Chongqing Noodles

  Chongqing Xiaomian is a traditional noodle dish primarily made with noodles, chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other ingredients. The cooked noodles are served with specially prepared chili oil and seasonings, then topped with chopped green onions and crushed peanuts.
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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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