Tiantian Sichuan Cuisine (Tangjia Dun Road Branch)
川菜 · ⭐ 3.7
No. 28–4 Tangjiadun Road
Dishes
Braised Lotus Root Stir-Fried with Spicy BeefBraised lotus root stir-fried with spicy beef, combining tender lotus slices and savory, spicy beef for a rich, aromatic dish.
Braised Lotus Root Stir-fried with Spicy PorkBraised lotus root stir-fried with spicy pork, a flavorful Sichuan dish combining tender vegetables and savory meat.
Spicy Small Fish and ShrimpA Sichuan dish made with small fish and shrimp stir-fried in spicy chili and Sichuan peppercorns, delivering a bold, numbingly hot flavor.
Sichuan-Hunan Spicy ChickenSichuan-Hunan spicy chicken is made with chicken, dried chili peppers, and Sichuan peppercorns. Chicken pieces are marinated, then stir-fried with plenty of dried chilies and peppercorns to absorb the spicy flavor, resulting in a crispy and tender texture with rich heat.
Spicy Braised Duck Heads in Dry PotSpicy braised duck heads stir-fried in a dry pot with chili and Sichuan pepper, delivering rich aroma and bold flavor.
Salted Pepper Pork TenderloinA Chinese dish made with pork tenderloin, marinated and deep-fried until crispy, then stir-fried with salt, pepper, and aromatics for a savory, crunchy texture.
Braised Pig Trotter with EdamameA dish made by slow-cooking pig trotters and edamame until tender, resulting in a rich, savory flavor.
Tomato Egg SoupTomato egg soup is a home-style soup made primarily with fresh tomatoes and eggs. The preparation is simple: after cutting the tomatoes into pieces, they are cooked together with eggs. The egg mixture quickly solidifies in the hot broth, forming delicate egg flowers that blend perfectly with the sweet and sour flavor of the tomatoes. The soup has a bright red color and a smooth, refreshing texture.
红烧凤爪红烧凤爪是一道以鸡爪为主要食材的菜肴，经过焯水处理后与酱油、糖、料酒等调料一同炖煮，使鸡爪入味且软糯。制作过程中通常加入八角、姜片等香料提升风味。
Spicy Clam DelightFresh clams stir-fried with a secret spicy sauce, garlic, and chili for a bold, aromatic flavor.