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Sister's Restaurant (Nanhu Branch)

Sichuan cuisine · ⭐ 3.7

No. 14, Yutang East Street

Dishes

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  Homestyle Clay Pot Rice Crust

  Farmhouse pot-baked rice crackers are made from rice, soaked and ground into rice paste, then pan-fried into thin, crispy sheets. Cooked until edges slightly charred for a crunchy texture, they can be eaten alone or with dishes.
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  Cabbage and Pork Vermicelli Stir-fry

  A classic Chinese dish made with cabbage, minced pork, and vermicelli noodles, stir-fried together for a savory and satisfying meal.
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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Garlic Twice-Cooked Pork

  A classic Sichuan dish made with pork belly and garlic, stir-fried with fermented bean paste for a rich, spicy flavor.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Dry Pot Duck Jaw

  A spicy Sichuan dish featuring duck jaw stir-fried in a dry pot with vegetables like bell peppers and onions, delivering rich aroma and bold flavor.
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  Braised Pig Trotters and Chicken Feet

  Pig trotters and chicken feet are slowly braised until tender, creating a rich, savory dish with deep umami flavor.
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  Fatty Intestine Stinky Tofu

  A specialty dish combining braised pork intestines with fermented stinky tofu, served with spicy sauce for a bold and aromatic flavor.
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  Taro and Pork Rib Stew

  A savory dish made with pork ribs and taro, slow-cooked until tender, with the taro absorbing the rich flavors of the broth.
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  Wasabi Salad with Prawn

  Wasabi Salad with Prawn is a dish made with prawns, wasabi sauce, and salad vegetables. Main ingredients include fresh prawns, lettuce, and cucumber, with a fresh and unique flavor.
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  Bamboo Shoot and Tofu Dry Stir-fry

  A traditional Chinese dish made by stir-frying fresh bamboo shoots with dried tofu, resulting in a savory and crunchy texture.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
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  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.
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  Pickled Mustard Greens with Small Yellow Croaker

  A traditional Chinese dish featuring small yellow croaker fish braised with pickled mustard greens, offering a savory and slightly tangy flavor.
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  Fish Roe and Fish Bladder Stir-fry

  A Sichuan dish made with fish roe and fish bladder, stir-fried with spicy seasonings for a bold, numbing flavor.

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