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Chuan Fu Lao Ma (TEDA MSD Store)

川菜 · ⭐ 4.6

No. 56 Erda Jie, TEDA MSD Area A, Building B1, Taishi Hui Food Court, Unit 15

Dishes

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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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  Sichuan-style Steamed Pork with Rice Flour

  A traditional Sichuan dish made by steaming marinated pork belly coated in rice flour and spices until tender.
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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
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  Crispy Duck from Chengdu

  A Chengdu-style crispy duck made by marinating, drying, and deep-frying the duck to achieve a crunchy skin and tender meat, served with sweet bean sauce and scallions.
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  Handmade Cold Noodles

  Handmade cold noodles is a cold dish made mainly from mung bean starch, water, and seasonings. The starch is mixed with water, cooked, cooled, cut into strips, and then mixed with seasoning.
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  Signature Mao Xue Wang

  Spicy Sichuan-style Mao Xue Wang is a hot pot dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. The ingredients are blanched or boiled together and then finished with a drizzle of hot oil and seasonings such as chili peppers and Sichuan peppercorns.
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  Fruit-flavored Sweet and Sour Pork

  A dish of pork tenderloin coated in batter, deep-fried and tossed in a sweet and sour sauce with fruit, offering a crispy exterior and tender interior with a balanced fruity tang.
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  Sichuan-Style Fish and Beef in Boiling Sauce

  A spicy Sichuan-style dish featuring tender fish and beef simmered in a fiery chili and Sichuan pepper broth, served with vegetables.
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  Shredded Cabbage with Meat

  Shredded Cabbage with Meat is a Chinese home-style dish made primarily with shredded cabbage and pork, stir-fried in hot oil. It has a fresh and tender texture with a light flavor.
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  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
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  Crab Roe Tofu

  Crab roe tofu is a dish featuring soft tofu and crab roe. Tofu cubes are blanched, then simmered with sautéed crab roe to absorb its rich flavor. Finish with broth or water, thicken with cornstarch for a smooth, velvety sauce.
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  Chongqing Spicy Chicken

  Chongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.
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  Golden Craving Rice Fragrant Frog

  Delicious rice fragrant frog dish made with fresh frogs, rice, chili, and Sichuan peppercorns, offering a rich, spicy, and aromatic flavor.
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  Fragrant Boiled Fish

  Fragrant boiled fish features fresh grass carp, paired with bean sprouts and cabbage. Fish slices and ingredients are layered in a pot and cooked in a special spicy麻汤底 made from doubanjiang, Sichuan peppercorns, chili, ginger, and garlic. Garnished with green onions and cilantro.
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  Spicy Yellow Catfish

  A spicy Sichuan dish made with yellow catfish, stir-fried with chili, Sichuan pepper, and aromatics for a bold, numbing flavor.
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  Fish-Flavored Shredded Pork

  Fish-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.

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