Tanhua Shujiu Sichuan Cuisine Restaurant (Botanical Garden Branch)
川菜 · ⭐ 3.5
Shop No. 28, 1st Floor, Building No. 13, Miaojiazhai Village, Xiangyue Road
Dishes
Stir-fried Bullfrog with Young GingerStir-fried Bullfrog with Young Ginger is a dish featuring bullfrog and young ginger. After preparing the bullfrog, slice it and set aside young ginger. Heat oil in a pan, stir-fry the ginger first, then add the bullfrog and season. Cook quickly until tender and flavorful, with a unique spicy aroma from the young ginger.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Stewed Pork Ribs with PotatoesA hearty dish made by slow-cooking pork ribs and potatoes together until tender, resulting in a rich, savory flavor.
Stir-Fried LuHua ChickenA dish made by stir-frying LuHua chicken with vegetables like green and red peppers, resulting in a spicy and tender flavor.
Dry-Fried Spicy ChickenA spicy stir-fried chicken dish made with dried chilies and tender chicken pieces, popular in Sichuan cuisine.
Spicy Chicken Offal Dry PotA spicy Sichuan-style dish made with chicken offal and pickled chili peppers, stir-fried in a dry pot for intense flavor.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Jiangyou Tofu and Pork IntestineA Sichuan dish featuring soft tofu and flavorful pork intestines stewed in a spicy sauce with fermented bean paste, chili, and Sichuan peppercorns.
Jianghu Lai Feng FishJianghu Laifeng Fish is a dish made from fresh carp, marinated with wine and ginger, then deep-fried until crispy, and stir-fried with fermented bean paste, chili, and Sichuan peppercorns. The dish has a bright red color, tender fish meat, and rich flavor.
Spicy Frog and Fish HeadA dish featuring bullfrog and bighead carp head, stir-fried then simmered with fermented broad bean paste, ginger, garlic, and chili for a rich, flavorful broth.
Shujiu Blood Sausage and Tripe Hot PotA classic Sichuan dish made with duck blood, tripe, beef intestine, and other ingredients, simmered in a spicy broth with chili and Sichuan peppercorns.
Chongqing Roast Chicken with Spicy SauceChongqing Roast Chicken is made with young chicken and seasoned with chili, Sichuan pepper, ginger, garlic, and fermented broad bean paste. The chicken is blanched, stir-fried with seasonings, then simmered in broth until flavorful, and finally reduced to a rich sauce.
Chang'an Gourd ChickenChang'an葫芦 Chicken is a traditional Shaanxi dish made with a whole chicken and a gourd. The chicken is marinated, stuffed into the gourd, deep-fried until golden and crispy, then steamed to absorb flavor. The skin is crunchy and fragrant, while the meat remains tender and juicy.