Chen Family Temple Old Sichuan Cuisine (Huizhi Huizhong Restaurant)
川菜 · ⭐ 4.2
No. 135 West Street, Chengxiang Town
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.
Braised Beef with Cold Jelly NoodlesA Chinese dish featuring beef braised with cold jelly noodles, resulting in a rich and savory flavor.
Spicy Potato Stir-fryA spicy stir-fried dish made with potatoes, green peppers, and scallions, typical of Sichuan cuisine.
Cherry PorkSweet and sour pork is a Chinese dish primarily made with pork, typically using pork tenderloin cut into cubes. After marinating, the meat is deep-fried until golden brown and then stir-fried with a sauce made from sugar, vinegar, soy sauce, and other seasonings. The finished dish has a bright red color, tender meat, and a balanced sweet-and-sour flavor, resembling cherries in shape—hence its name.
Slippery Meat and Wheat Gluten StewA Chinese home-style dish made with pork slices and wheat gluten, boiled briefly then simmered in broth. The pork is tender and slippery, the gluten chewy, with a rich, savory broth.
Tomato Beef Tail SoupA hearty soup made with beef tail and tomatoes, slow-cooked until tender and flavorful.
Tomato Beef Bone SoupA hearty soup made by slow-cooking beef bones and tomatoes, resulting in a rich, tangy flavor.
Fatty Intestine with Rice Flour ResidueA Chinese dish made with pork intestines and rice flour residue, stir-fried and seasoned to a rich, spicy flavor.
Steamed Pork Intestines with Rice FlourSteamed pork intestine with rice flour is a dish made by cleaning pork intestines, marinating them with seasonings, coating them in rice flour, and then steaming them in a steamer. Main ingredients include pork intestine, rice, scallions, ginger, garlic, and doubanjiang (fermented broad bean paste). The preparation method involves marinating, coating with flour, and steaming.
Vegetable King in a Large BowlA hearty vegetarian dish featuring a mix of seasonal vegetables, tofu, and mushrooms, stir-fried to perfection in vegetable oil. Served in a large bowl for a satisfying meal.
Crispy EggplantCrispy eggplant is a dish made primarily with eggplant, sliced or cut into strips, then fried or pan-fried to create a crispy outer layer while keeping the inside soft and tender. It's typically seasoned with soy sauce, garlic, and green onions, and sometimes coated in starch or batter for extra crunch.
Huo Xiang Pickled FishA dish featuring fresh fish cooked with huo xiang and pickled vegetables, offering a spicy and tangy flavor typical of Sichuan cuisine.
Tofu Soup with GreensA light and nutritious dish made by simmering fresh greens in soybean soup.
Deep-Fried Pork Kidney SlicesA Chinese dish made by quickly frying sliced pork kidneys in hot oil until tender and crisp, often seasoned with garlic, ginger, and scallions for a savory flavor.
Sichuan-style Pork with Green Pepper and Salted VegetableA classic Sichuan dish featuring stir-fried pork belly, green peppers, and salted vegetables, seasoned with garlic, chili, and fermented bean paste.