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南山翁新概念川菜(丁家庄店)

Sichuan cuisine · ⭐ 4.5

Room 303, Building 1, No. 7, Fengxia Road

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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  Nanshan First Dish

  The Nanshan first dish is made primarily with fresh vegetables, combined with tofu and mushrooms, steamed to highlight the natural flavors of the ingredients, offering a light and refreshing taste.
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  Sweet and Sour Pork

  Sweet and sour pork is a Chinese dish primarily made with pork, typically using pork tenderloin cut into pieces, coated in a starch batter and deep-fried until golden and crispy. It is then generously drizzled with a tangy sauce made from tomato ketchup, sugar, vinegar, and minced garlic, ensuring the meat is evenly coated. The finished dish has a bright red color, with a crispy exterior and tender interior, offering a perfectly balanced sweet and sour flavor.
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  Mountain Elder's Braised Pork Belly

  A classic Chinese dish featuring slow-cooked pork belly with a rich, savory flavor and glossy finish.
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  Mountain Elder Tomato Sauce Sea Bass

  Fresh sea bass cooked in a sweet and sour tomato sauce, a classic Chinese dish with tender fish and rich flavor.
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  Sichuan-style Glass Noodles

  A cold dish made from mung bean noodles tossed in a spicy, tangy sauce with chili oil, garlic, and vinegar—typical of Sichuan cuisine.
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  Fried Pork Scraps with Bok Choy

  Oil渣烧青菜 is a home-style dish made with pork cracklings and greens. Wash and chop the greens, set aside the cracklings; heat oil in a pan, stir-fry the cracklings until fragrant, then add greens and stir-fry until just cooked through. Season and serve.
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  Stoneware Boiling Shrimp

  A Sichuan-style dish featuring fresh shrimp cooked in a stone pot with chili, Sichuan pepper, garlic, and ginger, delivering a spicy and numbing flavor.
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  Sweet and Sour Pork with Pineapple

  Sizzling pork with pineapple is a dish primarily made with pork and pineapple. First, the pork is cut into pieces and marinated, then deep-fried until golden and crispy; pineapple is also cut into chunks and set aside. Finally, the fried pork and pineapple are stir-fried together and coated with a specially prepared sweet-and-sour sauce to allow the flavors to blend perfectly.
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  Mountain-raised Spicy Chicken

  A Sichuan dish made with free-range chicken stir-fried with dried chilies and Sichuan peppercorns, delivering a bold, spicy flavor.
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  Sweet Rice Ball Soup with Fermented Rice Wine

  A traditional Chinese dessert made with glutinous rice balls simmered in sweet fermented rice wine broth, offering a soft and subtly sweet flavor.
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  Chongqing Pig Intestine Fish

  A spicy Sichuan dish made with fresh carp and pork intestines, stir-fried with chili, Sichuan pepper, and fermented bean paste.
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  Silver Thread Whole Kidney Slices

  A dish made with pork kidneys sliced and stir-fried with silver-thread noodles and vegetables, offering a tender and flavorful experience.

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