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Xiangmanlou (Chatan New District Guangfu Avenue Branch)

川菜 · ⭐ 4.2

Annex No. 10, No. 13, Guangfu Avenue

Dishes

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  Fried Chicken with Pickled Chili and Offal

  Pieces of free-range chicken and offal stir-fried with pickled chili, garlic, and ginger, delivering a savory and slightly spicy taste with a prominent sour-spicy flavor.
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  Stewed Pork Shank Slices

  A traditional Chinese dish made by stewing pork shank and slicing it for serving, featuring tender meat and rich flavor.
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  Black Truffle Water-Soaked Roll

  Made with black truffle, thinly sliced and soaked in water, then wrapped in thin pancakes or rice paper. Fresh taste with rich truffle aroma and a subtle moist texture. Simple preparation highlights the natural flavor of the ingredient.
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  Pickled Chili Squidlets

  Fresh squidlets stir-fried with pickled chili and aromatics, delivering a tangy and spicy flavor.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Fermented Chili Powder Steamed Spare Ribs

  Spare ribs are marinated with fermented chili powder and rice flour, then steamed. The dish features tender, slightly sticky texture with rich spicy aroma and a distinctive fermented flavor.
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  Spicy Hot Pot Platter

  Hot boiled mixed platter features various ingredients like tofu skin, eggs, bean curd, luncheon meat, seaweed knots, chicken wings, and pig trotters, all simmered slowly in a specially prepared spice-infused broth.
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  Raw Stir-Fried Wild Eel Strips

  Fresh wild eel is cut into segments and quickly stir-fried. The tender, crisp texture of the eel is enhanced by ginger, scallions, and garlic, highlighting its natural freshness and aroma.
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  Tomato Beef Tail Soup

  A hearty soup made with beef tail and tomatoes, slow-cooked until tender and flavorful.
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  Clam and Vermicelli Pot

  Stewed shrimp with vermicelli using fresh shrimp and vermicelli, simmered in a clay pot with broth or water, enhanced with ginger and scallions for a tender texture and flavorful absorption.
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  Spicy Chicken Slices in Red Oil

  A spicy Sichuan dish made with tender chicken slices tossed in a fiery red oil sauce, seasoned with chili, garlic, and Sichuan peppercorns.
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  Preserved Salted Vegetable with Pork Belly

  Old salted vegetable braised pork is a dish made primarily with pork belly and old salted vegetables. Pork slices are steamed together with the vegetables, resulting in tender, savory meat and a unique flavor from the vegetables. Seasonings like soy sauce and cooking wine are typically added to enhance the overall taste.
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  Fatty Intestine Blood Stew

  A Sichuan specialty dish made with pork intestines and fresh pig blood, simmered together with spices for a rich, spicy flavor.
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  Braised Clam Fish with Fermented Black Beans

  A dish of fresh clam fish steamed with fermented black beans, ginger, and scallions, resulting in tender fish with a savory, slightly spicy flavor.
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  Black Pepper Abalone Mushroom Pork Chop

  Tender pork chop stir-fried with black pepper sauce and fresh abalone mushrooms, delivering a rich and savory flavor.

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