Tilang Chinese Restaurant (Tivoli Hotel)
特色菜 · ⭐ 4.3
No. 601, Section 2, Guanghua Avenue, Building 1, Chengdu Intangible Cultural Heritage Expo Park Tivoli Hotel, 3rd Floor
Dishes
Kung Pao Shrimp BallsFresh large shrimp balls stir-fried with peanuts, dried chilies, and aromatics, delivering a sweet and tangy flavor with a hint of spice.
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Cantonese Roast DuckA Cantonese roast duck made from premium Peking duck, marinated and roasted in a hanging oven, resulting in crispy skin and tender meat with a rich aroma.
Dan Dan NoodlesA classic Sichuan street food featuring thin noodles tossed in a spicy peanut sauce with minced meat, garlic, and chili oil.
New-style Husband and Wife Beef Tripe SlicesA modern take on Husband and Wife Lung Slices features beef offal (like heart, tongue, and tripe) and beef shank, braised, sliced, and tossed with peanuts, cilantro, and a spicy sauce made from chili oil, Sichuan pepper powder, soy sauce, garlic, ginger, and sesame paste.
New-style Crab Meat Mapo TofuA modern twist on classic mapo tofu, featuring crab meat for a rich, savory flavor in a spicy and numbing sauce.
Beef Tallow Crispy Qingyuan ChickenA specialty dish featuring crispy-skinned Qingyuan chicken fried in beef tallow, offering a rich aroma and tender meat.
Crispy Young Pigeon with TiqiangFresh young pigeon marinated in secret spices, air-dried, then deep-fried to golden crispness, served with a special sauce for a rich, savory experience.
Tixiang Yangzhi GanluA classic Hong Kong dessert made with mango, coconut milk, sago pearls, and pomelo, offering a refreshing and sweet taste.
Traditional Sichuan Boiled Beef TenderloinA classic Sichuan dish featuring tender beef strips simmered in a spicy, numbing broth with vegetables, known for its bold flavors and aromatic spices.