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Xiao Rong Yuan · Old Sichuan Cuisine (Mingde Branch)

Sichuan cuisine · ⭐ 4.7

Mingdeshenghui, Southern Section of Zhuque Avenue

Dishes

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  Qi Xiang Pot

  A fragrant pot dish made with chicken, mushrooms, and bamboo shoots, simmered in a secret spice blend for 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 Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish made primarily with fresh organic cauliflower, stir-fried with ingredients such as pork belly and dried chilies. During preparation, the ingredients are first stir-fried until fragrant, then seasonings are added and mixed evenly. Finally, it is served in a preheated dry pot to maintain the dish's warmth and texture.
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  Signature Traditional Garlic Chives Twice-Cooked Pork

  Sliced pork belly is first blanched, then stir-fried again with garlic chives, doubanjiang, soy sauce, and other seasonings. The dish features a bright red color, rich flavor without greasiness, with crisp and fragrant garlic chives.
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  Coconut Milk Turtle Jelly

  Coconut milk turtle jelly is a dessert made primarily from turtle jelly powder, prepared through steps such as stirring, boiling, and cooling. Coconut milk is added at the end, resulting in a smooth and delicately sweet taste.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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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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  Spicy Boiling Fish with Oil Pouring

  A spicy Sichuan dish featuring tender fish slices in a fiery broth, finished with a hot oil pour for intense aroma and flavor.
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  Oil-Poured Boiling Sichuan-Style Water-Cooked Fish (Black Carp)

  Made with black fish slices blanched in boiling water, topped with hot oil and seasoned with chili, Sichuan peppercorns, and other spices. The dish is tender, spicy, and aromatic.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Stir-fried Pork with Garlic Shoots

  Spiced pork belly slices are first boiled, then stir-fried until the fat is rendered. Garlic chives, doubanjiang, ginger, and garlic are added to create a flavorful, non-greasy dish with tender, aromatic meat.
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  Spicy Potato Strips

  Spicy shredded potatoes is a dish primarily made with potatoes. The potatoes are sliced into thin strips, then blanched or stir-fried directly, and seasoned with chili peppers, garlic, and other spices.
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  Fish-Flavored Eggplant Stew

  Fish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.
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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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