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丁叮小排档·八道江湖菜·团建聚餐(车公庙店)

Sichuan cuisine · ⭐ 4.4

Building 213, Tairan Science & Technology Park, No. 31, Tairan 6th Road, Tian'an Community (Exit F of Chegongmiao Metro Station)

Dishes

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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Sichuan-style Rabbit with Young Ginger

  A spicy Sichuan dish featuring tender rabbit meat stir-fried with young ginger and chili, delivering a bold, numbingly hot flavor.
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  Spicy Chicken with Green Chili

  A spicy Sichuan dish made with chicken and fresh green chili, stir-fried with garlic, ginger, and fermented bean paste for a bold, aromatic flavor.
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  Spicy Frog with Pickled Chili

  A spicy Sichuan dish featuring frog meat stir-fried with pickled chili, garlic, and ginger, delivering a bold, tangy, and numbing flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Spicy Triple Crunch

  Stir-fried Three Crisps is a Chinese dish featuring pig's stomach, duck intestine, and beef tripe. Sliced ingredients are quickly blanched or fried, then stir-fried with garlic, ginger, chili, and other seasonings.
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  Chongqing Braised Pork

  A classic Sichuan dish made with pork belly braised in a savory sauce and steamed until tender, often served with chili oil and garlic.
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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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  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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