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Huang Yin Chef Chengdu Lao Ma Tihua Tang

川菜 · ⭐ 4.4

No. 55 Gulou South Street, 2nd Floor, China Gold (200 meters on foot from Exit A Northwest of Changping Metro Station)

Dishes

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  Time-Honored Fushun Tofu Flower

  A centuries-old specialty, Fushun tofu is made from yellow beans soaked, ground, boiled, filtered, and coagulated with gypsum or brine. The tofu is smooth and delicate, served with a special dipping sauce of chili oil, Sichuan pepper powder, garlic paste, green onions, soy sauce, and vinegar.
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  Chengdu 18-Second Liver

  Chengdu 18-Second Liver is a Sichuan dish featuring pig liver as the main ingredient. The liver slices are quickly blanched or briefly fried to maintain tenderness, then stir-fried with scallions, ginger, garlic, chili, and other seasonings.
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  Chengdu Old-Mom's Pig Trotter Soup

  Chengdu Old Mother's Pig Trotter Soup uses pig trotters as the main ingredient, combined with soybeans, ginger slices, and green onions. After prolonged stewing, the trotters become tender and the broth turns milky white.
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  Signature Cumin Sesame Lamb Ribs

  Lamb chunks marinated with cumin, sesame and other spices, then grilled to perfection—tender and aromatic.
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  Yongchuan Douchi Back-Cooked Pork

  Yongchuan douchi stir-fried pork belly features boiled pork belly sliced and stir-fried with Yongchuan douchi, green peppers, and garlic chives. The douchi adds a unique aroma, while the meat is rich yet not greasy.
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  Fried Pork Rind Stir-Fried Cabbage

  Oil渣手撕卷心菜 is a dish primarily made with cabbage and oil渣 (residue from rendered pork fat). The cabbage is torn by hand into small pieces, and the oil渣 is stir-fried together with it, allowing the cabbage to absorb the rich aroma of the oil渣 while maintaining a crisp texture.
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  Stir-fried Pea Shoots

  Clear stir-fried pea shoots is a dish primarily made with fresh pea shoots. The preparation method is simple: wash the pea shoots, add适量 of minced garlic, and lightly stir-fry in oil until cooked, preserving their natural flavor and showcasing the fresh, tender green color of the pea shoots.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Fired-up Pan-Fried Chicken

  Pan-fried chicken with bell peppers and onions, marinated then stir-fried for a crispy exterior and tender interior, while vegetables stay fresh and crunchy.
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  Sichuan Boiled Pork Slices

  A Sichuan dish featuring tender pork slices cooked in a spicy chili oil sauce with vegetables like bean sprouts and cabbage, known for its numbing and spicy flavor.
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  Sour Cabbage Stir-Fried Pork Intestines

  Suancai stir-fried pork intestines is a dish made primarily from pork intestines and pickled cabbage. After cleaning and blanching to remove odor, the intestines are stir-fried with sliced pickled cabbage and seasoned appropriately until flavorful. The dish has a bright color and rich texture.
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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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