Close

Chef Descends from Mountain · Back Pork (Global Center Branch)

Sichuan cuisine · ⭐ 4.5

Shop B07, 4th Floor, Zone E5, New Century Global Shopping Center, No. 1700 North Tianfu Avenue

Dishes

• 

  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
• 

  Small Pot Wuchang Fresh Rice

  Made with premium Wuchang rice cooked in a small pot, this dish offers fluffy, fragrant grains and a naturally sweet taste—perfect as a traditional Chinese staple.
• 

  Sichuan Tibetan Black Pig Back Pork

  A Sichuan dish featuring tender pork from Tibetan black pigs, stir-fried with green peppers and scallions for a rich, spicy flavor.
• 

  Spicy Twice-Cooked Pork with Charred Flavor

  A spicy stir-fried pork dish made by cooking pork twice and adding vegetables like green peppers and scallions, known for its rich aroma and strong flavor that pairs perfectly with rice.
• 

  Sizzling Pork Stir-fry

  A flavorful stir-fried pork dish made with fatty pork belly, garlic, ginger, and fermented bean paste, known for its rich taste and ability to pair perfectly with rice.
• 

  Lamp Bowl Stewed Pork

  A Sichuan dish where pork is stir-fried with fermented bean paste and vegetables, then served in a traditional lamp bowl for enhanced aroma and texture.
• 

  Litsea Cubeba Pickled Chicken Offal

  A spicy Sichuan dish featuring chicken offal stir-fried with litsea cubeba and pickled chili, delivering a bold, aromatic flavor.
• 

  Pickled Pepper Frog

  A Sichuan dish made with frog legs stir-fried in pickled chili, garlic, and ginger, offering a spicy and tangy flavor.
• 

  Spicy Fat Rabbit

  Spicy Fat Rabbit is a Sichuan dish made with fat rabbit meat stir-fried with chili peppers and Sichuan peppercorns. It has a rich, spicy, and numbing flavor.
• 

  Stone-ground Corn Cake

  A traditional snack made from fresh cornmeal ground by stone mill, shaped into cakes and pan-fried until crispy outside and soft inside, with a rich corn aroma.
• 

  Red Oil Dipping Sauce for Tofu and Vegetables

  Red oil dipping sauce for tofu and vegetables is a Sichuan dish made with tofu and vegetables, served with a special red oil seasoning. Main ingredients include tofu and green vegetables, which are blanched and dipped in the spicy red oil sauce.
• 

  Steamed Earth Egg with Shaozi Sauce

  A traditional Chinese dish made by steaming earth eggs with a savory Shaozi sauce, resulting in a tender and aromatic flavor.
• 

  Fatty Intestine with Blood Curd

  Fatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
• 

  Qinghai Pepper Stir-fried Eggplant

  A classic Chinese home-style dish featuring eggplant and Qinghai pepper, stir-fried with seasonings for a savory, slightly spicy flavor.
• 

  Spicy Sichuan Boiled Oxtail Beef

  Main ingredient is oxtail beef, paired with bean sprouts and leafy greens, cooked in a spicy and numbing broth. The soup is bright red, fragrant, tender in texture, with a distinctive spicy and numbing flavor.

Reviews