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One Family Sichuan Cuisine

川菜 · ⭐ 3.5

Room 104, No. 52, Dingtou Village, Xiangnan Community

Dishes

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  Spicy Pork Fried Rice

  Spicy pork stir-fried with garlic greens and served over rice, a flavorful and satisfying dish.
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  Twice-Cooked Pork

  A classic Sichuan dish made by stir-frying boiled pork belly with vegetables and spicy sauces.
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  Black Mushroom and Egg Stir-fry with Rice

  A classic Chinese home dish featuring black mushrooms and eggs stir-fried together, served with steamed rice for a satisfying meal.
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  Pickled Chili Pork Liver with Rice

  A spicy Sichuan dish featuring tender pork liver stir-fried with pickled chili, served with steamed rice for a flavorful meal.
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  Grilled Fish (Basa)

  Grilled fish (Basa) is a dish made by marinating basa fish and grilling it over charcoal or in an oven, served with vegetables and a special sauce.
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  Braised Pork Belly with Rice

  A classic Chinese dish featuring slow-cooked pork belly in a savory-sweet sauce, served with steamed rice.
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  Old Jar Sichuan-Style Fish with Pickled Vegetables

  A spicy and sour fish dish made with fresh carp and traditional pickled vegetables in a fermented jar, popular in Sichuan cuisine.
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  Green Pepper and Potato Rice

  A classic home-style dish made by stir-frying sliced potatoes and green peppers, then mixing with rice for a fresh and satisfying meal.
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  Egg with Green Pepper

  Green pepper stir-fried with eggs is a home-style dish made primarily from fresh green peppers and eggs. The preparation is simple: first, wash and slice the green peppers into strips, and beat the eggs separately. Next, stir-fry the eggs in hot oil until cooked, then set aside. Then, add the green pepper strips to the same pan and stir-fry until just tender. Finally, add the cooked egg pieces back into the pan, season with适量 salt and monosodium glutamate (MSG), and stir well to combine.
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  Spicy Boiled Fish

  Spicy boiled fish is a dish featuring fresh fish with vegetables like bean sprouts and cabbage, cooked in a broth made from大量 chili and Sichuan peppercorns. Fish slices are marinated first, then simmered with vegetables in the spicy broth, finished with a sprinkle of chili powder and Sichuan pepper.

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