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Chuan Feizi Mama's Home Cooking (Donghu Middle Road Branch)

Sichuan cuisine · ⭐ 4.5

Nos. 74–76, Donghu Middle Road

Dishes

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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Stewed Chicken with Cornbread in Clay Pot

  A hearty dish combining stewed chicken and vegetables with cornbread cooked on the pot's edge, popular in Northeast China.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
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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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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Fried Pork Crumbs with Baby Bok Choy

  Oil渣 baby bok choy is a dish made primarily with baby bok choy and pork lard. Wash and cut the baby bok choy, and set aside the pork lard. Heat oil in a pan, stir-fry the pork lard until crispy, then add the baby bok choy and cook until tender. Season lightly to highlight the aroma of the lard and the natural sweetness of the greens.
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  Sour Cabbage Black Fish

  Sour cabbage black fish is a dish made primarily with black fish and sour cabbage. Black fish slices are marinated with rice wine and salt, while sour cabbage is cut into pieces. Heat oil in a pan, stir-fry the sour cabbage first, then add broth or water to boil. Add the black fish slices and cook until done, then season.
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  Premium Pork Knuckle

  Golden Pig Trotter is made from pig trotters, blanched and slow-cooked. Seasoned with soy sauce, cooking wine, ginger, and scallions, it becomes tender and rich in collagen.
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  Pressure Cooked Pork Ribs

  A dish made by pressure-cooking pork ribs with seasonings until tender and flavorful.
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  Duck Blood and Intestines

  Duck blood and pork intestine stew is a dish made by cleaning and boiling pork intestines, then stir-frying or simmering them with diced duck blood and seasonings.
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  Spicy Pork Shank

  A spicy Sichuan dish made with pork shank, simmered and stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.

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