Dong Chunqiu Home-style Cuisine (Wudu Plaza Store)
川菜 · ⭐ 4.0
China Railway Wanguo City Wudu Square, No. 209, Tianwen Avenue
Dishes
Chu Xiang Mama FrogChu Xiang Mama Frog features tender frog legs stir-fried with Sichuan peppercorns, dried chilies, ginger, and garlic. The dish delivers a spicy, numbing, and aromatic flavor profile with juicy, tender meat.
Hanging Pot Ginger Stir-Fried RabbitFresh rabbit meat is stir-fried with ginger slices and green/red peppers in high heat. The dish features a bright red color, strong ginger aroma, tender rabbit meat, and a spicy, savory flavor typical of Sichuan cuisine.
Stir-fried Pork with Green OnionsStewed pork belly with skin is sliced, boiled then stir-fried with fermented bean paste, garlic chives, and green peppers. Cooked with precise heat control for tender, non-greasy meat.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Pickled Chili Beef StripsA Sichuan dish made by stir-frying thin slices of beef with pickled chili, garlic, and seasonings, offering a spicy and tangy flavor.
Steamed Garlic ShrimpFresh shrimp steamed with garlic and seasonings, resulting in tender, flavorful meat with rich garlic aroma.
Chongqing Mao Xue WangCiqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
Spicy Sichuan Duck with PeppercornsA flavorful duck dish marinated in a secret spice blend and cooked with abundant Sichuan peppercorns, delivering a numbingly spicy and aromatic experience.
Brown Sugar Glutinous Rice CakeRed 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.
Red Kaoliang Zha Wine FishFresh fish is marinated in red sorghum wine and then cooked. The fish is tender with rich wine aroma and a distinctive zha flavor, slightly spicy and full-bodied.
Classic Vegetarian Three FreshA traditional Chinese vegetarian dish made with mushrooms, tofu, and fresh vegetables, gently stir-fried or simmered for a light and savory taste.
Old Pickled Mustard Greens with Free-Range Pork Twice-Cooked MeatMade with old pickled mustard greens and free-range pork. The pork is first stir-fried until half-cooked, then combined with the pickled greens for a second stir-fry. Features a rich, savory flavor and layered texture.
Old Pickled Vegetable Water-Slipped PorkA Sichuan dish featuring tender pork slices cooked with aged pickled vegetables, offering a savory and slightly tangy flavor.
Old Jar Fermented Chili Stir-fried Rabbit StomachFresh rabbit stomach stir-fried with traditional fermented chili peppers, garlic, ginger, and other seasonings in high heat. Crisp and tender texture, spicy with a tangy note, rich flavor highlighting Sichuan cuisine's bold, numbing, and aromatic characteristics.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Mushroom Chicken SoupMushroom chicken soup is a nutritious soup made primarily with chicken and various mushrooms. The preparation is simple: first, cook the chicken until tender, then add washed mushrooms and continue cooking until the mushrooms are fully cooked. Finally, season to taste.
Elegant Bamboo Shoots with Delicate Cured MeatsFresh bamboo shoots are paired with traditional cured meats like cured pork and sausage, then steamed to perfection. The tender bamboo shoots offer a crisp texture, while the cured meats deliver rich savory flavor, creating a harmonious and distinctive taste.
Spicy Sichuan Clam Chicken with Fresh PeppercornsFresh clams and chicken stir-fried with fresh peppercorns and chili peppers, delivering a bold spicy flavor.
Spicy Eel SlicesFresh eel is sliced and stir-fried or deep-fried, then seasoned with Sichuan peppercorns, dried chili peppers, ginger, and garlic. The dish features tender texture and bold spicy-numbing flavor with rich aroma.