Hometown Memories (Dayanhe Community Store)
川菜 · ⭐ 3.9
Annex No. 15, No. 1, Shiyan North Road, Changjiang Normal University, Ma'an Subdistrict (Ground Floor of Xumei Kindergarten)
Dishes
Homestyle Salted Pork with Pickled Mustard GreensA traditional Sichuan dish made with pork belly and pickled mustard greens, steamed to perfection for a rich, savory flavor.
Spicy Signature ChickenA flavorful chicken dish marinated in a secret sauce and steamed to perfection, known for its savory taste and mild spiciness.
Tujia Burned KonjacA dish made with konjac stewed with pork belly, chili, garlic, and ginger, offering a rich, spicy flavor and soft texture.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan Boiled FishA classic Sichuan dish featuring fresh carp or catfish simmered in a spicy, numbing broth with vegetables and chili oil.
Honghu Lotus King SoupA nourishing soup made from large lotus roots grown in Honghu Lake, combined with pork ribs or chicken and slowly simmered for a delicate, fresh flavor.
Fermented Vegetables with Stir-Fried PorkOld pickled vegetable stir-fried pork belly is a dish made primarily with fatty pork and aged pickles. The pork slices are first boiled, then stir-fried to render fat, followed by adding the pickles and seasoning. Proper heat control ensures tender, non-greasy meat and flavorful, tangy pickles.
Lotus Pond Jumping FrogA Sichuan dish featuring frog legs stir-fried with lotus root, snow peas, and wood ear mushrooms, delivering a spicy and numbing flavor.
Scallion Potato MashA creamy mashed potato dish seasoned with scallions, butter, and milk for a rich, aromatic flavor.