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You Li Mao Lao Chengdu Mau Kao Ya (Dongfanghui Store)

川菜 · ⭐ 4.3

Lao Chengdu Mao Kao Ya (Dongfanghui Branch), Shop No. 3327, Level 1, Dongfanghui Plaza

Dishes

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  Traditional Spicy Boiled Dish

  A spicy Sichuan-style dish featuring a variety of ingredients simmered in a rich, numbingly hot broth.
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  Spicy Blood Duck Soup

  A spicy Sichuan-style dish made with duck blood, tripe, and beef tendons, simmered in a fiery broth of chili, Sichuan pepper, and fermented bean paste.
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  Spicy Beef Noodle Hot Pot

  A spicy Sichuan-style dish featuring beef slices cooked in a fiery broth with vegetables, known for its bold flavors and numbing heat.
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  Signature Spicy Duck Hot Pot

  Signature Spicy Roasted Duck is made with duck meat that is marinated and then roasted, then simmered together with a secret sauce and side ingredients in a pot, allowing the duck to fully absorb the rich broth flavor. Main ingredients include duck, chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean paste), and various spices.
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  Osmanthus Ice Tofu Pudding

  Guihua Bing Dofu Hua is a cold dessert made from soft tofu chilled and cut into cubes, served with sugar osmanthus and ice water. Tofu is pressed to remove excess moisture, set in molds, then mixed with sugar osmanthus and chilled water for a refreshing, smooth texture.
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  Crispy Fried Pork Strips

  Fried pork slices, known as 'Xiaosu Rou', is a traditional dish made primarily from pork. The pork is sliced thinly, marinated, then coated in a batter and deep-fried until golden and crispy. The finished dish has an appealing color, tender and juicy meat, and a crisp outer layer.
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  Spicy Tripe

  Spicy tripe is a dish made from beef or pork stomach, sliced after cleaning and stir-fried with chili, Sichuan pepper, garlic, ginger, and fermented bean paste, offering a crisp texture and rich flavor.
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  Black Tripe Layered Dish

  Black thousand-layer tripe is a dish primarily made with fresh beef tripe. After careful processing, the tripe exhibits a unique black color with distinct layered textures. During cooking, it is typically marinated with spices and seasonings, then quickly stir-fried at high heat to preserve the tender texture of each tripe slice.

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