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Mingmen Cai Gen Xiang

川菜 · ⭐ 4.4

No. 1, Fuqian Avenue

Dishes

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  Cloud Pepper Australian Beef Cubes

  Cloud Pepper Australian Beef Cubes feature tender Australian beef tenderloin, marinated and stir-fried with cloud pepper—a mildly spicy chili—resulting in a fragrant, slightly spicy dish. Perfectly cooked for tenderness and flavor.
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  Curry Spider Crab

  Fresh spider crab cooked in a rich curry sauce with coconut milk and spices, resulting in a flavorful and aromatic dish.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Fancy Shrimp Balls

  富贵虾球 features fresh shrimp peeled and deveined, marinated with egg white and starch, then deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender, typically served with a sauce sautéed with scallions, ginger, garlic, or sweet chili sauce.
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  Stir-Fried String Beans

  Stir-fried green bean threads is a home-style dish primarily made with green beans. The beans are sliced into细丝, then quickly stir-fried with garlic, chili, and other seasonings to retain their fresh and tender texture. The dish features a vibrant green color and is simple to prepare, making it perfect for everyday family meals.
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  Premium Maoxuewang

  Premium Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat (pig's intestine), luncheon meat, bean sprouts, and tofu skin. It is prepared by boiling these ingredients in water and then simmering them with a specially crafted spicy and numbing seasoning and aromatic spices.
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  Boiling Sichuan Fish

  Boiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
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  Boiling Frog with Spicy Sauce

  Frothing Frog is a dish primarily made with frog legs. Typically, the frogs are cleaned and cut into pieces, then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings. After adding doubanjiang (fermented broad bean paste) and broth, it is simmered to make the frog meat flavorful and tender.
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  Chongqing Mao Xue Wang

  Ciqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
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  Spicy Chicken with Chili

  Spicy 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.
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  Flavorful Eggplant

  Fragrant eggplant is a home-style dish primarily made with eggplant. The eggplant is cut into pieces, deep-fried until crispy on the outside and tender on the inside, then stir-fried with a specially prepared seasoning to create a unique flavor.

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