Pa Laoge · Stir-fried Three Tender Parts (Jiedaokou Branch)
川菜 · ⭐ 4.0
Fu Hua Building (100 meters south of Luoshi Road), No. 2–3 Luoyu Road, Hongshan District
Dishes
Nine-Second TripeNine-second kidney is a dish primarily made with pig kidneys. The kidney slices are marinated with cooking wine, starch, and other seasonings, then quickly blanched in boiling water for about nine seconds until cooked through. They are then stir-fried with ingredients such as scallions, ginger, garlic, and chili peppers. The finished dish features tender, smooth kidney slices with a rich and satisfying texture.
Qiankun Spicy ChickenA Sichuan-style dish made with chicken stir-fried with dried chilies and Sichuan peppercorns, delivering a spicy and numbing flavor.
Dry-Fried Shredded Carrots and PotatoesA classic Sichuan dish made by stir-frying shredded carrots and potatoes until crispy, seasoned with chili and garlic for a bold, spicy flavor.
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.
Oil-Braised Tofu Chicken FeetOil-braised tofu chicken feet is a dish made with chicken feet as the main ingredient, cooked with soy sauce, sugar, and cooking wine. The chicken feet become tender and flavorful after long stewing.
Spicy Pepper Potato ShredsThai chili potato shreds is a dish made with fresh potatoes as the main ingredient, carefully stir-fried with Thai chilies. The potatoes are sliced into thin strands and quickly cooked together with Thai chilies, preserving the crisp texture of the potatoes while infusing them with the unique spicy aroma of the chilies, creating a distinctive and flavorful dish.
Stir-Fried Wagyu Beef TenderloinA dish made by quickly stir-frying tender beef from the sirloin with vegetables, resulting in a flavorful and tender texture.
Milk Egg Glutinous Rice WineMilk egg glutinous rice wine is a dessert made primarily from milk, eggs, and glutinous rice wine. The preparation is simple: first heat the milk to just below boiling point, then beat in the eggs and mix well, finally add the glutinous rice wine and cook until thickened.
Pot Brain TofuPot brain tofu is a Chinese dish made with tofu and brain, cooked in a clay pot. It has a smooth texture and a delicious taste, commonly found in Sichuan cuisine.
Pot Sour Cabbage with Yellow CroakerPot sour cabbage with yellow croaker is a dish made mainly with sour cabbage and yellow croaker, cooked with seasonings. The sourness of the cabbage blends with the freshness of the fish, creating a rich flavor.
Pot Wild Fruit Pickled Vegetables FishPot wild fruit pickled vegetables fish is a dish made with fresh fish, wild fruits, and pickled vegetables, cooked in a clay pot. The main ingredients include fish, wild fruits, and pickled vegetables, with an acidic and refreshing taste.
Zigong Fresh Pot RabbitZigong Fresh Pot Rabbit is a Sichuan dish featuring fresh rabbit meat, stewed with various seasonings like doubanjiang,花椒, and chili, along with辅料 such as potatoes and bean sprouts, cooked in a hot pot style for tender, flavorful meat.
Sour Pork with PineappleSucculent pork cubes are coated in a starch batter and deep-fried until golden, then stir-fried with pineapple chunks. The sauce is typically made from tomato ketchup, sugar, vinegar, and a pinch of salt, creating a sweet-and-sour flavor profile.
Extra Large Heartless Flower Clam ChickenExtra Large Heartless Flower Clam Chicken is a dish made with large flower clams and chicken, stir-fried with chili, ginger, garlic, and other seasonings. It has a fresh and slightly spicy flavor.
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.