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Mountain Stream Quiet Sipping

特色菜 · ⭐ 3.5

No. 43, Renfang Road, Huangjia Subdistrict

Dishes

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  Dry Pot Squid Tentacles

  A Sichuan-style dish made with squid tentacles stir-fried in a dry pot with vegetables and spices, offering a spicy and aromatic flavor.
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  Torn Chicken

  Shredded chicken is a traditional Chinese dish with chicken as the main ingredient. The chicken is first boiled until cooked, then torn by hand into strips. Finally, it is mixed with a specially prepared seasoning to allow the chicken to fully absorb the aroma of the调料.
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  Braised Lamb

  Braised lamb is a dish made with lamb, seasoned with spices and broth, and slowly cooked over low heat. Main ingredients include lamb, ginger, scallions, and cooking wine, with a delicious and tender texture.
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  Snakehead Fish

  Before cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
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  Braised Chicken with Taro

  Yu'er Shao Ji is a dish made primarily with chicken and taro. Chicken pieces are blanched to remove odor, then cooked with taro in a pot with seasonings until flavorful. Common seasonings include soy sauce, ginger slices, and green onions.
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  Taro and Chinese Cabbage Stir-fry

  A traditional dish made with taro and Chinese cabbage, stir-fried together to create a savory and comforting flavor.
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  Fresh Spicy Rabbit in Pot

  Fresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.
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  Eel

  Eel is a dish featuring eel as the main ingredient. After cleaning and deboning, the eel is cut into segments, pan-fried until slightly golden, then simmered with seasonings like ginger, scallion, garlic, soy sauce, and cooking wine to absorb flavor. Some recipes add chili or doubanjiang for extra taste.

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