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Miu's Sichuan Cuisine (Qianhai Zhuoyue Store)

川菜 · ⭐ 4.4

No. 5033 Menghai Avenue

Dishes

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  Young Ginger Temptation Frog Legs

  Fresh frog legs stir-fried with young ginger, offering a tender texture and aromatic flavor that blends the spiciness of chili with the freshness of ginger.
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  New-style Spicy Pork Slices

  A modern take on the classic Sichuan dish, featuring stir-fried pork belly with vegetables and spicy seasoning.
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  Old Jar Sichuan-Style Fish with Pickled Vegetables

  Old jar sour cabbage black fish features black fish as the main ingredient, paired with old jar sour cabbage, ginger slices, garlic cloves, and chili. The fish is sliced and stewed with the sour cabbage, allowing the fish to absorb the sour aroma for a unique flavor.
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  Braised Beef Brisket with Tofu Skin

  Fried tofu skin braised beef brisket is a dish featuring beef brisket and fried tofu skin. After blanching the beef to remove odor, it's cooked with tofu skin and seasonings like soy sauce, sugar, cooking wine, star anise, and ginger until tender.
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  Pickled Garlic Greens Stir-fried with Yellow Beef

  A savory dish featuring tender yellow beef and crisp pickled garlic greens, stir-fried to perfection.
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  Snail Chicken

  A fusion dish combining chicken and snail flavor, featuring tender chicken cooked with fermented bamboo shoots, peanuts, and spicy sauce for a bold, tangy taste.
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  Crispy Sesame Duck

  Crispy Sesame Duck is a dish made by marinating duck meat and deep-frying it with sesame seeds, resulting in a crispy exterior and tender interior with rich sesame aroma.
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  Famous Spicy Chicken

  A famous Sichuan cold dish made with boiled chicken seasoned in a spicy, numbing sauce of chili oil, garlic, and sesame.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.
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  Ding锅 Maoxuewang

  A spicy Sichuan-style hot pot dish made with duck blood, beef tripe, and vegetables, simmered in a fiery chili broth.

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