Suihe Home Banquet · Sichuan Cuisine Restaurant (Qingyang Palace Branch)
川菜 · ⭐ 4.3
No. 166 West Section of 1st Ring Road (near Minsheng Bank)
Dishes
Cold-Mixed Pig TrotterA cold dish made from boiled and sliced pig trotters, seasoned with garlic, cilantro, chili oil, soy sauce, and vinegar for a savory and refreshing taste.
Chicken Soup with Matsutake MushroomSongong Chicken Soup is a nourishing soup made with fresh matsutake mushrooms and free-range chicken. The preparation is simple: simmer the chicken until tender, then add matsutake to enhance the flavor, and finally season to taste. The broth is golden yellow, the chicken is tender and juicy, and the aroma of matsutake fills the air.
Peach Gum Coconut JellyA dessert made from peach gum and coconut milk, simmered and chilled to form a smooth, sweet jelly rich in collagen.
Braised Yam in Clay PotA Chinese dish featuring yam cooked slowly in a clay pot with savory ingredients like cured meat or chicken, resulting in a tender and flavorful side or main course.
Special Pan-Fried Dough RollsA traditional snack made by baking thin dough rolls along the edge of a pan, served with a secret sauce and fresh vegetables, crispy on the outside and tender inside.
Ecological Black Pork with Thin PancakesFresh ecological black pork slices, pan-seared and served with handmade thin pancakes for a delicate, savory experience.
Fresh Pork with Thin PancakesA Chinese snack featuring tender pork stir-fried with a secret sauce, served wrapped in thin pancakes for a savory and satisfying bite.
Tofu and Eggplant CubesA Chinese home-style dish made with tender eggplant cubes and smooth bean puree, gently simmered to blend flavors.
Suihe Boiling FishA spicy and numbing fish dish made with fresh carp, stir-fried with vegetables and chili, then poured with hot oil for a bold flavor.
Huo Xiang Big River ClamA dish featuring big river clam steamed with ho xiang herb, highlighting fresh fish and aromatic herbal flavor.
Abalone RiceAbalone rice is a dish made with fresh abalone and rice. After cleaning, the abalone is typically simmered in broth or clear soup until tender, then served over hot rice, allowing the rice to absorb the rich flavor of the abalone.