Chuancai Sichuan Cuisine (Xintang Xin Huli Store)
川菜 · ⭐ 3.7
1st Floor, Xinhui Li Commercial Plaza, Xintang Avenue, Xintang Town
Dishes
CabbageCabbage is a common leafy vegetable made of tightly packed layers. It's usually sliced or shredded after washing and can be stir-fried, boiled, stewed, or served cold. Common dishes include stir-frying with meat, garlic, and chili, or using it in soups and pickles.
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Salted Pig TrotterA traditional Chinese dish made from salted pork trotters, slow-cooked and chilled before serving. It has a rich, savory flavor and tender texture.
Dry Pot Frog LegsA spicy Sichuan dish featuring fresh frog legs stir-fried with vegetables in a dry pot, known for its rich aroma and tender texture.
Spicy Sichuan Bamboo Shoots with Preserved PorkA spicy Sichuan dish featuring preserved pork and bamboo shoots stir-fried in a dry pot, known for its rich aroma and bold flavors.
Spicy Boiled Fresh FishFresh fish is simmered in a spicy sauce with vegetables, resulting in tender meat and rich, numbing flavor.
Air-Dried Pork Skin SaladA cold dish made from boiled and air-dried pork skin, sliced and dressed with garlic, soy sauce, and vinegar for a crisp, savory flavor.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Sour Cabbage FishA dish featuring fresh fish slices cooked with sour cabbage, offering a tangy and savory flavor profile.
Sour Radish and Duck SoupSuan Luobo Lao Ya Tang is made with old duck and sour radish, simmered slowly. The duck is blanched to remove odor, then cooked with sour radish, ginger, and water until tender, yielding a clear broth with rich flavor.