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Red Chili Restaurant (Nanhuayuan Branch)

Sichuan cuisine · ⭐ 4.7

4th Floor, Block B, Nanhuayuan Pedestrian Street, Nanxiao Street

Dishes

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  Eight Treasures Tofu

  Eight Treasures Tofu is a dish made with soft tofu and premium ingredients like mushrooms, shrimp, ham, chicken, bamboo shoots, sea cucumber, abalone, and egg. Tofu is blanched and stir-fried or stewed with other ingredients to absorb their essence, creating a rich flavor.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Spicy Stir-Fried Shrimp

  Spicy stir-fried shrimp in a dry pot is made with fresh large shrimp as the main ingredient, combined with辅料 such as onion, green pepper, red pepper, garlic, ginger, and dried chili peppers. It is cooked using high-heat quick stir-frying. The shrimp are deveined and blanched before being stir-fried together with seasonings, then heated in a dry pot to fully blend the flavors.
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  Salt-and-Pepper Boiled Fish

  Sichuan-style salt-and-pepper boiled fish is a dish made primarily with fresh fish and vegetables such as bean sprouts and greens. The fish slices, after marinating, are cooked together with the vegetables in boiling water, then seasoned with salt and pepper to enhance the tender texture of the fish and crispiness of the vegetables, creating a rich and layered taste experience.
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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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  Sweet and Sour Chicken Fillet

  A Chinese dish made with chicken fillet, deep-fried and stir-fried in a sweet and sour sauce, resulting in a crispy exterior and tender interior with a balanced tangy-sweet flavor.
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  Spicy Chicken with Red Chili

  A spicy Sichuan dish made with chicken and red chili peppers, stir-fried to a fragrant, fiery finish.
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  Zigong Chicken Stir-Fry

  A classic Sichuan dish made by stir-frying chicken with chili, Sichuan pepper, and aromatics, resulting in a spicy, fragrant, and flavorful meal.
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  Bawang Pig Trotter

  A dish featuring pork trotters braised or stewed with spices like star anise and cinnamon, resulting in tender, flavorful meat.

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