San Zhu Tofu Flower · Sichuan Cuisine · Clay Pot (Xueshi Street Branch)
川菜 · ⭐
No. 416 Xueshi Street
Dishes
Salted Plum Honey Glazed Roasted Perilla ChickenChicken thighs marinated in salted plum sauce and honey, then roasted and served with fresh perilla leaves, offering a tangy-sweet and slightly salty flavor with rich aroma.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Sichuan-Chongqing Soft TofuA delicate tofu dish from Sichuan and Chongqing, made with fresh soybeans and seasoned with spicy oil, Sichuan pepper, garlic, and cilantro for a smooth, numbingly spicy flavor.
Clear Soup Lamb Pot with SkinClear soup lamb pot with skin is made primarily from lamb with skin, combined with ginger slices and green onions, slowly stewed. The broth is clear, the meat tender and flavorful, preserving the natural aroma of lamb and the richness of the soup.
Chaozhou Raw-marinated OystersFresh oysters are marinated with salt, ginger, garlic, and coriander without cooking, preserving their natural sweetness and freshness.
Stir-Fried Pork LiverSpicy pig liver is a Chinese stir-fry dish featuring pig liver as the main ingredient, often paired with green peppers and onions. The liver is marinated and quickly stir-fried to retain tenderness, then seasoned and served promptly to highlight the natural flavors.- Sizzling Beef and Tofu Hot PotFresh beef slices and soft tofu are quickly cooked in hot broth with vegetables and seasoning, creating a flavorful and nutritious dish.
Fresh Chaozhou Shrimp Sashimi with JoyFresh live shrimp is peeled, deveined, and sliced, served with crisp cucumber and carrot strips, cilantro, and a tangy spicy dressing. Delicate, refreshing, and zesty, highlighting the natural freshness of ingredients.
Fresh Chao-Shan Fish Sashimi with JoyFresh sea fish sliced and served raw with Chao-Shan special sauce. Highlights the tender texture of fish and the aromatic flavor of the sauce, reflecting Chao-Shan's emphasis on natural ingredients.
Steamed Pork Ribs with Rice FlourSteamed pork ribs with rice flour is a dish made by marinating pork ribs in seasonings, coating them with ground rice flour, and steaming them until tender. The main ingredients include pork ribs, rice, and seasonings such as soy sauce, dark soy sauce, cooking wine, ginger slices, and green onion segments. The preparation involves marinating the ribs first, then mixing them with fried rice flour, and finally steaming until they are soft and tender.
Fatty Intestine and Chicken Feet Hot PotFatty intestine and chicken claw hot pot features pig intestines and chicken claws, cleaned and blanched, then stewed with ginger slices, green onions, and seasonings like doubanjiang, chili, and star anise for rich flavor. The broth is thick and the ingredients are tender and flavorful.
脑花豆腐脑花豆腐是一道以猪脑花和嫩豆腐为主要食材的菜肴，将猪脑花清洗处理后与豆腐一同炖煮或炒制，通常加入适量的调料提升风味。
Cheese Baked Abalone with MushroomsAbalone mixed with mushrooms, topped with cheese and baked. Main ingredients are abalone, mushrooms, and cheese, prepared using baking method.
Huaiao Plum-Flavored Steamed Drunken ShrimpFresh large shrimp are marinated with Huaiao wine and plum juice, then steamed. The shrimp is tender, with rich wine aroma and a sweet-sour flavor from plums, offering a layered taste experience.- Stewed Pork Knuckle and Kidney Beans PotA hearty dish featuring pork knuckle and kidney beans simmered together in a clay pot, resulting in tender meat and rich broth.
- Stewed Pig Trotter and Kidney Beans in Clay PotA hearty dish of pig trotters and kidney beans slowly simmered in a clay pot, resulting in tender meat and creamy beans in a rich broth.
Fermented Black Beans with Pork BellyDoubi Hui Guo Rou is a dish made with pork belly, fermented black beans, green peppers, and scallions. Cooked pork belly is sliced and stir-fried until oil is released, then seasoned with fermented black beans and doubanjiang, followed by green peppers and scallions, and finally seasoned to taste.
Pan-Seared Foie Gras with Porcini Mushroom RicePan-seared foie gras paired with porcini mushroom fried rice, combining the rich flavor of foie gras and the savory aroma of porcini mushrooms. Main ingredients: foie gras, porcini mushrooms, and rice, prepared by pan-frying and stir-frying.