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One Family Sichuan Cuisine

川菜 · ⭐ 3.6

Unit 302, Level 3, Taohui Plaza, No. 22, Fengxiang Road, Gujian Village, Daliang Subdistrict

Dishes

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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Sichuan-style Frog with Pickled Chili

  Sichuan-style pickled chili frog is a dish primarily made with frog meat and pickled chilies. The preparation involves cooking the prepared frog with pickled chilies, garlic, ginger, and other seasonings to achieve a spicy and sour flavor.
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  Spicy Fish in Clear Oil

  Fresh carp is stir-fried with chili, Sichuan pepper, and aromatics in clear oil, resulting in a tender, spicy dish with rich flavor.
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  Tomato Love Fish

  A home-style dish featuring tender fish fillets simmered in a rich, tangy tomato sauce, creating a harmonious blend of flavors.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Spicy Sichuan Fish with Boneless Fillet

  A spicy Sichuan-style dish featuring boneless fish fillets simmered in a tangy, spicy broth with fermented vegetables and aromatic spices.
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  Sour Cabbage and Perch

  Sour Cabbage Perch is a dish made primarily with perch and carefully prepared with sour cabbage. The perch has tender flesh, while the sour cabbage offers a refreshing and appetizing tang, creating a unique and delightful flavor when combined. The preparation typically involves slicing the perch and stewing it together with the sour cabbage, allowing the freshness of the fish to blend harmoniously with the tangy aroma of the cabbage.

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