Close

Chuanpu (Fruit Garden Branch)

Sichuan cuisine · ⭐ 4.4

No. 67 Cuiping West Road

Dishes

• 

  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
• 

  Chuan-style Mao Xue Wang

  Chuanpu Maoxuewang is a hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and luncheon meat. Ingredients are blanched or cooked first, then simmered in a special spicy麻 (numbing) broth, finished with Sichuan pepper and chili.
• 

  Spicy Sichuan-style腊肉 with Fresh Bamboo Shoots

  A dish featuring fresh bamboo shoots and cured pork. Blanch the bamboo shoots, fry the pork slices to render fat, then stir-fry together with seasonings until well blended. Garnish with green onions or cilantro. Proper heat control ensures the pork is fragrant yet not greasy, and the bamboo shoots remain crisp and flavorful.
• 

  Pine Nut Spinach

  Cashew Spinach is a dish made primarily with fresh spinach, enhanced with fried nuts such as peanuts or pine nuts. After washing the spinach thoroughly, blanch it to remove bitterness, then drain and cut into segments. The nuts are deep-fried until golden and crispy. Finally, mix both ingredients together and season with dressing to serve.
• 

  Stir-fried Potato Shreds

  Stir-fried potato shreds is a home-style dish primarily made with potatoes. The preparation involves slicing potatoes into thin strips, then quickly stir-frying them with chili and garlic flakes over high heat until cooked, preserving the crisp texture of the potato shreds.
• 

  Grilled Clear Spring Fish

  Grilled clear spring fish made with fresh fish, scored and marinated with salt and cooking wine, then grilled until tender and flavorful.
• 

  Crispy Pork Elbow

  Crispy Pork Elbow is a dish primarily made with pork knuckles. After blanching and marinating, the meat is steamed until tender, then coated with syrup and deep-fried until the skin becomes crispy. The finished dish has a bright red color, soft and succulent meat, and a fragrant, crunchy skin.
• 

  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
• 

  Chongqing Spicy Chicken with Chili

  Chongqing-style Spicy Chicken is made with chicken pieces stir-fried with dried chilies and Sichuan peppercorns. The marinated chicken is cooked with plenty of chilies and peppercorns to achieve a crispy exterior and tender interior with rich spicy aroma.
• 

  Garlic-flavored Crispy Beef Tripe

  Sliced tripe is quickly blanched or stir-fried with green onion segments, retaining its crisp texture. Seasoned with scallions, ginger, garlic, and chili to enhance the tripe's crunch and the green onion's freshness.

Reviews