Black Bamboo Shoots and Taro Chicken (Shuangfu Branch)
火锅 · ⭐ 4.0
No. 226 Shuangqing Road, Shuangfu Subdistrict
Dishes
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Spicy Green Pepper Pork SnoutA spicy stir-fry dish featuring pork snout and green peppers, known for its rich aroma and mild heat.
Hot Pot FishHot pot fish is a dish made with fresh fish, vegetables, tofu, and seasonings. Main ingredients include grass carp or common carp, paired with bean sprouts, cabbage, tofu, potatoes, and seasoned with beef tallow, chili, Sichuan pepper, ginger, and garlic.
Mutton and Offal StewA hearty stew made with mutton and offal, slow-cooked with aromatic spices for a rich, savory flavor.
Taro and Bamboo Shoot ChickenA Sichuan-style home-cooked dish made with chicken, taro, and bamboo shoots, simmered together for a rich, savory flavor.
Spicy Water SnailA spicy Sichuan dish made with snails stir-fried in chili and pepper, offering a bold, numbing flavor.
Sour Cabbage and Taro ChickenA Sichuan-style dish made with chicken, sour cabbage, and taro, stir-fried and simmered until tender and flavorful.
Sour Cabbage ChickenSuancai Chicken is a dish made primarily with chicken and pickled cabbage. Chicken pieces are stewed with pickled cabbage, often with ginger and garlic, resulting in tender chicken and richly flavored broth.
Sour Spicy Pickled Pepper Sheep BloodA Sichuan-style dish made with fresh sheep blood and pickled chili peppers, offering a smooth texture and tangy-spicy flavor.
Fresh Taro Chicken PotA hearty dish made with fresh taro and chicken, slowly simmered to create a rich, savory flavor.
Egg Fried Rice NoodlesEgg fried rice noodles is a Chinese stir-fry dish primarily made with rice noodles and eggs. The rice noodles are cut into segments and stir-fried together with beaten eggs, typically seasoned with scallions and soy sauce until the noodles turn slightly golden and the eggs are fully cooked. The preparation is simple and quick, resulting in a soft, smooth texture combined with a delicate, savory aroma.