Xian Chu Hotel (Tongliang Branch)
川菜 · ⭐ 4.3
No. 48 Fengping Road, Ground Floor of Xuwēi Baolixingcheng
Dishes
Childhood Stir-Fried PorkA classic Sichuan dish made with pork belly, stir-fried with fermented bean paste, green peppers, and scallions for a rich, savory flavor.
Dry-Braised Wuchang FishA Chinese dish featuring Wuchang fish simmered with aromatics and seasonings until tender and flavorful.
Signature Bo Bo ChickenA signature Sichuan cold dish featuring chicken and vegetables marinated in a spicy, numbing red oil sauce.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Spicy Rabbit with Green ChiliA Sichuan dish featuring tender rabbit meat stir-fried with green chili peppers, delivering a spicy and aromatic flavor.
Braised BeefBraised beef is a dish made primarily with beef, blanched and then simmered with aromatics like scallions, ginger, garlic, and star anise. Seasoned with soy sauce, sugar, and cooking wine, it's slowly cooked until the beef is tender and flavorful.
Crystal Shrimp with Egg WhiteA delicate dish featuring tender shrimp cooked in a translucent egg white and starch mixture, often enhanced with ham and mushrooms for a refined taste.