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Little Fragrant Sichuan Fusion Cuisine (Renmin Avenue West Street Store)

川菜 · ⭐ 4.2

Police Officers' Apartment, No. 1231, Renmin Street West Section

Dishes

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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Braised Tofu in Small Pot

  A classic Chinese home-style dish featuring soft tofu slowly braised in a small pot with soy sauce, garlic, and ginger until richly flavored and tender.
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  Sichuan-style Dipping Beef

  Sichuan-style dipping beef features tender beef slices marinated in a spicy, aromatic sauce and served with a fiery red oil dressing.
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  Signature Pork Sauce Rice

  A savory dish of tender pork and secret sauce mixed with steamed rice, topped with greens and a fried egg.
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  Osmanthus Braised Pork

  A traditional Chinese dish made by slow-cooking pork belly with osmanthus, rock sugar, and soy sauce, resulting in a rich, fragrant, and tender dish.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  蒜蓉粉丝焗虾球

  蒜蓉粉丝焗虾球以鲜虾球为主料，搭配泡发好的粉丝和蒜蓉，将虾球与粉丝铺在容器中，撒上蒜蓉，放入烤箱或蒸锅加热至熟透，使蒜香与虾鲜融合。
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  Sour Radish Stir-Fried Beef Tripe

  Sour radish stir-fried with beef tripe is a dish primarily made with beef tripe and sour radish. After cleaning and blanching the beef tripe to remove any odor, it is stir-fried together with sliced sour radish. Appropriate seasonings are added to allow the beef tripe to absorb the tangy aroma of the sour radish, resulting in a crisp texture and rich flavor layers.
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  Chongqing Premium Mao Xue Wang

  Chongqing Premium Mao Xue Wang features duck blood, eel, beef tripe, tofu skin, and bean sprouts, cooked in a spicy and numbing red oil broth. Rich in texture, boldly spicy yet not greasy, with a lingering numbing sweetness, it is a representative dish of Sichuan cuisine.
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  Spicy Sour Fish in Golden Soup

  Golden sour cabbage fish features tender fish meat and tangy pickled mustard greens, served in a rich golden broth. The fish is sliced thinly, the pickled mustard greens chopped, and both are simmered with spices and seasonings until the broth becomes deeply flavorful and the fish is perfectly cooked, showcasing an enticing golden hue.
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  Green Pepper Blood Duck Hot Pot

  A classic Sichuan dish made with duck blood, bean sprouts, luncheon meat, and tripe, simmered in a spicy broth of beef fat base and green peppercorns.

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