Mom's Hoof Flowers · Old-School Sichuan Cuisine (Kuanzhai Alley Branch)
小吃快餐 · ⭐ 4.2
No. 9 Yongling Road, Annex 11
Dishes
Cold Pot Spicy SkewersCold pot skewers are various ingredients threaded on bamboo sticks, marinated in special seasoning, then heated and eaten in a cold pot. Main ingredients include beef, chicken, tripe, beef intestine, and vegetables, seasoned with chili, Sichuan pepper, broad bean paste, ginger, and garlic, slowly cooked at low temperature to infuse flavor.
Grandma's Pickled Pepper Pork LiverA Sichuan dish made with tender pork liver marinated in pickled peppers and stir-fried quickly, offering a spicy and tangy flavor.
Sichuan-style Twice-Cooked PorkChuan香回锅肉 is a traditional Sichuan dish made primarily with pork belly, and seasoned with green peppers, red peppers, onions, and other ingredients. First, the pork belly is boiled and sliced, then the vegetables and seasonings are stir-fried, and finally the pork slices are added to be evenly mixed, allowing them to fully absorb the flavors of the seasonings.
Spicy Pickled Pepper ChickenChicken pieces stir-fried with pickled chili peppers, garlic, and ginger, resulting in a spicy and flavorful dish typical of Sichuan cuisine.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Fried Pork Rind with Shredded CabbageOil渣手撕包菜 is a home-style dish primarily made with cabbage and pork lard. The preparation involves tearing the cabbage into small pieces and stir-frying it with crispy fried pork lard, allowing the cabbage to fully absorb the rich aroma of the pork lard.
Oil渣 Stir-fried CabbageA home-style dish made by stir-frying cabbage with pork cracklings, resulting in a savory and crunchy side dish.
Braised Tiger Skin Chicken FeetBraised chicken feet with wrinkled skin is a dish made by blanching and frying chicken feet until the skin wrinkles, then stewing them in a clay pot with soy sauce, sugar, star anise, and ginger.
Eggplant Pork Trotter StewBamboo shoot and pig trotter stew is a dish made primarily with pig trotters and broad beans. After blanching, the trotters are simmered with beans until tender and the broth becomes rich.
Steamed Fresh Shrimp with Garlic and VermicelliFresh shrimp steamed with garlic and vermicelli, resulting in a savory and aromatic dish.
Spicy Braised Vegetables PlatterSpicy braised vegetarian platter with tofu skin, seaweed, wood ear mushrooms, carrots, potatoes, etc., blanched and slowly simmered in a special spicy braising sauce to absorb rich flavors.
Spicy Braised Duck Heads and NeckA spicy Sichuan-style dish made by braising duck heads and necks in a rich, aromatic chili sauce until tender and flavorful.- Sour Radish Stewed Duck FeetA Sichuan-style cold dish featuring tender duck feet simmered with sour radish, offering a tangy and spicy flavor.
Sour Spicy Chicken Offal Stir-fryA spicy and sour stir-fry dish made with chicken offal and fermented chili peppers, popular in Sichuan cuisine.