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Xingrong Sichuan Flavors Restaurant (Xiamen Road Branch)

川菜 · ⭐ 4.8

No. 422-9 Yaoshan Road, Jinshui Pan Plaza

Dishes

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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls is a dish made primarily with large shrimp, paired with green onions, ginger, garlic, and dried chilies, carefully prepared through a meticulous cooking process. The shrimp are deveined with tails intact, coated in starch, then deep-fried until golden and crispy. They are then quickly stir-fried with a specially crafted Kung Pao sauce, resulting in a bright red color and a spherical shape that is visually appealing.
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  Stir-Fried Organic Cauliflower

  Stir-fried organic cauliflower is a home-style dish using organic cauliflower as the main ingredient. Cut cauliflower into small florets, blanch or quickly stir-fry, then add garlic slices and ginger threads, season and serve.
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  小炒龙须笋

  小炒龙须笋是一道以龙须笋为主要食材的中式炒菜，通常搭配青椒、红椒、蒜片等辅料，用油热锅后快速翻炒而成，保持龙须笋的脆嫩口感。
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  小米鸡

  小米鸡是一道以鸡肉和小米为主要食材的菜肴。鸡肉切块后与小米一同炖煮，加入适量调料，使鸡肉鲜嫩、小米软糯，口感丰富。
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  Sichuan-style Spicy Chicken

  Sichuan-style saliva chicken uses chicken thighs or whole chicken, boiled, cooled, and sliced, then mixed with Sichuan pepper, chili oil, garlic, ginger, scallions, and sesame paste. Flavor layers are carefully balanced for a spicy, aromatic taste.
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  平锅包浆豆腐

  平锅包浆豆腐是一道以嫩豆腐为主料，经过油煎至表面微焦形成包浆，再加入调味料和配菜翻炒而成的菜肴。主要食材包括豆腐、青椒、洋葱、蒜末等，制作时先将豆腐切块煎至金黄，再与辅料一同炒制，使豆腐外层酥脆、内里软嫩。
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Preserved Meat with Cauliflower

  A Chinese home-style dish featuring preserved meats like腊肉 and腊肠, stir-fried with cauliflower for a savory, aromatic flavor.
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  超级回锅肉

  超级回锅肉以五花肉为主料，先煮熟后切片，再与豆瓣酱、蒜苗、青椒等配料一同炒制而成。制作过程中需煸炒出五花肉的油脂，使肉片微焦，再加入调味料和配菜翻炒均匀。
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  金汤老坛酸菜鱼

  金汤老坛酸菜鱼以新鲜草鱼为主料，配以老坛酸菜、姜片、蒜瓣、干辣椒等辅料。鱼肉切片后用淀粉腌制，与酸菜一同入锅炖煮，最后加入特制金汤底料调味，使鱼肉鲜嫩、酸菜爽口。
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  Chen's Mapo Tofu

  Chen's Mapo Tofu is a Sichuan dish made with soft tofu, minced beef or pork, doubanjiang, Sichuan peppercorns, and chili powder. Tofu is blanched, then stewed with seasoned meat and spices, finished with green onions and ground Sichuan pepper for rich flavor.
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  Crazy Mouth Small Mushroom

  Crazy Mouth Small Mushroom is a dish made mainly with mushrooms, stir-fried quickly with chili, garlic and other seasonings. It has a crisp texture and a fresh spicy flavor, and is a common home-style dish in Sichuan cuisine.
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  Mapo Tofu

  Mapo 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.

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