Mr. Da's Small Bowl Dishes (Kaizhou Store)
川菜 · ⭐ 3.6
No. 1211, Kaizhou Pedestrian Street, Yingbin Community, Hankeng Subdistrict
Dishes
Beef Stewed with PotatoesA classic Chinese home-style dish made by slow-cooking beef and potatoes together until tender, resulting in a rich and savory flavor.
Refreshing Mung Bean PorridgeA light and refreshing porridge made from mung beans and rice, perfect for cooling down in summer.
Stir-fried Shanghai GreensA simple and healthy dish made by quickly stir-frying fresh Shanghai greens with garlic, resulting in a crisp and savory side dish.
Spicy and Sour Potato ShredsA classic Chinese cold dish made with shredded potatoes, vinegar, garlic, and chili oil for a crisp, tangy, and spicy flavor.
Secret-Recipe Double Pepper ChickenChicken stir-fried with green and red peppers using a secret sauce, resulting in a flavorful, slightly spicy dish with tender meat and crisp vegetables.
Braised TilapiaRed-braised tilapia is a Chinese dish featuring tilapia as the main ingredient. After cleaning, the fish is pan-fried until golden on both sides, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine to infuse flavor and reduce the sauce, resulting in tender, richly flavored fish.
Trendy Bursting Sesame TwistA popular sweet snack made from flour, shaped by kneading, rolling, and twisting before frying. Filled with flowing centers like red bean paste, custard, or chocolate, it becomes crispy outside and tender inside. Topped with powdered sugar or drizzle for extra flavor.
Steamed PumpkinSteamed pumpkin is a healthy and simple dish made by steaming fresh pumpkin slices until tender, preserving its natural sweetness and soft texture.
Fried Tofu Skin with Pork StripsA classic Chinese home-style dish made with tender tofu skin and pork strips, stir-fried with aromatics and seasonings for a savory, satisfying flavor.
Spicy Boiled Pork SlicesSichuan-style boiled pork slices feature tender pork loin, paired with bean sprouts and cabbage. Thinly sliced meat is marinated with starch and egg white, then stir-fried with chili, Sichuan peppercorns, and doubanjiang before boiling. The dish is finished by simmering the meat and vegetables in broth and drizzling with hot oil for aroma.