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Hei Douhua Sichuan Cuisine

Sichuan cuisine · ⭐ 3.6

No. 83 Guanghe 1st Street, 1st Floor

Dishes

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  Village Maoxuewang

  A Sichuan-style hot pot dish made with duck blood, bean sprouts, luncheon meat, and beef tripe, simmered in a spicy oil base with aromatic spices.
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  Young Ginger Stir-Fried Frog

  Stir-fried田鸡 with young ginger is a dish featuring frog meat and fresh young ginger. The frog is cut into pieces and stir-fried with ginger slices, seasoned to blend flavors. It's typically cooked with hot oil to sauté the ginger first, then combined with the frog to preserve its tender texture.
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  Cold-mixed crucian carp

  Cold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Signature Tofu Braised Beef

  Signature Tofu Braised Beef is a Chinese dish made with tender beef and tofu, cooked slowly with special sauce. The texture is fresh and tender, with the tofu absorbing rich meat juices.
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  Signature Fish Offal

  Signature fish offal dish featuring fish stomach, intestines, and head, cleaned and stir-fried or stewed with scallions, ginger, and garlic for a rich, tender texture.
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  Hot Recruitment Eel

  Hot Recruitment Eel is a dish made with eel as the main ingredient, stir-fried quickly with chili, ginger, garlic and other seasonings. The texture is tender, the flavor is fragrant and spicy, and it has a strong local characteristic.
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  Special Meat Tofu

  A Sichuan-style dish made with soft tofu and seasoned with minced pork, mushrooms, and wood ear fungus, offering a rich, savory flavor.
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  Stir-Fried Pork Intestines

  A Sichuan dish made by quickly stir-frying pork intestines with chili, garlic, and ginger for a spicy, aromatic flavor.
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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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