Shi Heng Restaurant (Chengdu Taikoo Li Branch)
川菜 · ⭐ 4.3
B1 Middle Li, Floor B1, Yuanyang Taigu Li, Jingguanyi Subdistrict
Dishes
Cold-Mixed Free-Range ChickenA cold dish made with boiled free-range chicken slices mixed with garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh and savory taste.
Stewed Pork Ribs with PotatoesA classic Chinese home-style dish made by stewing pork ribs with potatoes in a savory sauce until tender and flavorful.
Sichuan Western Bacon Fried RiceA traditional dish featuring smoked and cured pork from western Sichuan, mixed with steamed rice and vegetables for a savory, aromatic meal.
Hot-Mixed Sea BassA cold dish made by steaming sea bass, then mixing with seasonings like ginger, garlic, and chili for a fresh and savory taste.
Sugar Oil Dumpling Ice CreamA fusion dessert combining traditional Sichuan snack sugar oil dumplings with ice cream, featuring a caramelized glutinous rice exterior and creamy ice cream filling.
Lotus Leaf Braised PorkA traditional Sichuan dish made by steaming pork belly wrapped in lotus leaves, resulting in tender, flavorful meat with a subtle herbal aroma.
Fried Rice with EggsFried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
Tofu Soup with Fresh VegetablesA light dish made by boiling fresh seasonal vegetables in soybean soup, known for its delicate flavor and nutritional value.
Pear and Tremella SoupA nourishing dessert made with pear and tremella fungus, simmered with rock sugar for a sweet, soothing flavor.
Chicken Blood and Pig Intestine Stir-fryA spicy stir-fry dish made with pig intestines and chicken blood, seasoned with chili and Sichuan peppercorns for a bold, aromatic flavor.