Mimi Sichuan Cuisine (China Resources Century City Branch)
川菜 · ⭐ 4.0
Shop No. 435, Level 4, China Resources MixC Wanxiang City, Sanqiao Xinhui Street, Sanqiao Subdistrict
Dishes
Double Pepper Chicken NoodlesDouble Pepper Chicken Noodles features chicken and green/red peppers. Chicken is diced, stir-fried with peppers, seasoned, then mixed with cooked noodles. Balanced ingredients and precise heat create tender chicken and crisp peppers.
Sichuan-style Twice-Cooked PorkSichuan-style stir-fried pork belly is made by boiling pork belly, slicing it, then stir-frying with fermented bean paste, garlic chives, and green peppers. The key is to render the fat until the slices curl and glisten, then season and mix well.
Chuanjiang Mamma FishA Sichuan dish featuring fresh fish cooked with Sichuan peppercorns, chili, and fermented bean paste. Known for its numbing spiciness and rich flavor.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
Hand-Pounded Shrimp PasteHand-Pounded Shrimp Paste is a traditional handmade dish primarily made from fresh shrimp meat. Fresh shrimp are shelled, deveined, and repeatedly pounded with the back of a knife or a wooden mallet until the meat becomes a fine, sticky, gelatinous paste. No starch is added during the process; only a small amount of salt, egg white, and ginger juice are used for seasoning to preserve the shrimp's original flavor and springy texture. The resulting paste is smooth and highly malleable, commonly used for poaching in soup, hot pot cooking, or steaming. When cooked, it turns a natural pinkish-white color, offering a tender, smooth texture with a rich shrimp flavor.
桂花糯米糕桂花糯米糕主要由糯米粉和糖制成，加入桂花作为调味料，通过蒸制或煎制的方式加工而成。制作时将糯米粉与水混合成糊状，加入适量糖和干桂花搅拌均匀，倒入模具中蒸熟或煎至表面微黄即可。
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Sweet and Sour Chicken StripsSweet and sour chicken strips are made from chicken breast, sliced thin, marinated, then deep-fried until crispy outside and tender inside. Tossed in a sauce of sugar, vinegar, soy sauce, and starch for a rich, tangy flavor.
Old Chengdu Twice-Cooked PorkOld Chengdu twice-cooked pork uses pork belly as the main ingredient, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. The key is to sauté the pork until its fat renders out, making the slices slightly curled and fragrant, then season with sauces.
Fragrant Spare RibsFragrant spare ribs are made with pork ribs marinated in aromatic spices and slowly stewed until tender, delivering a rich, savory flavor.
Bold MaoxuewangBàoduì Máo Xuè Wàng is a Sichuan-style dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. After blanching and stir-frying the ingredients, they are simmered in rich broth until boiling, then seasoned with chili peppers and Sichuan peppercorns. The recipe uses generous amounts of chili and Sichuan pepper to highlight its spicy and numbing flavor profile.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
Spicy Blood Duck SoupSpicy Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef intestine, bean sprouts, and luncheon meat. After blanching or boiling the ingredients, they are stir-fried with chili, Sichuan pepper, doubanjiang, ginger, and garlic, then simmered in broth and finished with hot oil for aroma.