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Dingdingxian Hotel (Zhongchuan Street Branch)

地方菜 · ⭐ 3.6

No. 52 Zhongchuan Street, 20 meters east of Experimental Primary School, south side of the road

Dishes

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  Chuan-style Mao Xue Wang

  Chuanfu Maoxuewang is a hot pot dish featuring duck blood, tripe, beef tendons, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth and garnished with green onions and cilantro.
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  Wood Bucket Beef

  A dish featuring fresh beef slices cooked with vegetables in a wooden bucket, resulting in tender meat and rich broth.
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  Refreshing Organic Cauliflower

  Fresh organic cauliflower is blanched and tossed with garlic, sesame oil, and a touch of salt for a crisp, refreshing taste.
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  Clay Pot Chicken Feet

  A traditional Chinese dish made by slow-cooking chicken feet in a clay pot with spices and seasonings, resulting in tender, flavorful meat.
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  Braised Pork Belly

  Home-style braised pork belly is a classic Chinese dish, primarily made with pork belly. The preparation involves cutting the pork into pieces, stir-frying until slightly golden, then adding caramel color, cooking wine, soy sauce, and other seasonings to slowly braise until the meat is tender and the sauce is rich.
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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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  Braised Cutlass Fish

  Braised ribbon fish is made primarily with ribbon fish, which is marinated, then pan-fried until golden brown. Seasonings and适量 of water are added to braise the dish until flavorful, and finally reduced to a glossy glaze.
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  Classic Maoxuewang

  Classic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
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  Spicy Vinegar Black Fungus with Peanuts

  A cold dish made with black fungus and roasted peanuts. Soak the fungus, blanch it, roast and peel the peanuts, then mix with aged vinegar, soy sauce, sugar, garlic, and sesame oil. Crisp texture, unique flavor.
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  Sauce-Braised Chili

  A stir-fried dish made with fresh chilies and savory sauce, popular in Sichuan cuisine.
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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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