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Grandma Chen's Traditional Sichuan Cuisine

川菜 · ⭐ 3.7

No. 1480 Tianfu Avenue (North Section)

Dishes

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  Chuandong Cold Noodles

  A refreshing cold dish made from starch noodles, seasoned with spicy oil, vinegar, soy sauce, and garlic—popular in eastern Sichuan during summer.
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  Spicy Pig Face Meat

  A Sichuan dish made by stir-frying pig face meat with chili and Sichuan peppercorns, resulting in a spicy and numbing flavor.
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  Sweet Steamed Pork Rolls

  Sweet烧白 is a traditional dish made primarily from glutinous rice, red bean paste, and pork belly. The pork belly is boiled until just cooked, then sliced and layered with stir-fried red bean paste, before being steamed until tender and soft. Finally, sugar is sprinkled on the surface, creating an appealing red-and-white color pattern.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Sour Spicy Liver and Kidney

  A Sichuan dish made with pork liver and kidneys, stir-fried with chili and vinegar for a tangy, spicy flavor.
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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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