Baxian Chen Xue Wang Jianghu Cuisine (Banana Branch)
川菜 · ⭐ 3.8
No. 6, Longzhou Avenue
Dishes
Baxian ZhaZha BeefA Sichuan dish made with beef brisket stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a rich, numbingly spicy flavor.
Houttuin and Asparagus SaladA refreshing cold dish made with fresh houttuin (fish mint) and asparagus tips, tossed in garlic, chili oil, vinegar, salt, and sesame oil for a crisp, tangy flavor.
Pickled Pepper IntestinesA Sichuan dish made with pork intestines marinated in pickled peppers and stir-fried with garlic and ginger, offering a spicy and tangy flavor.
Kimchi Potato MashA creative dish blending Korean kimchi with mashed potatoes, offering a tangy and spicy flavor in a creamy texture.
Fatty Intestine with Blood CurdFatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
Pea and Pig Trotter SoupPea and pig trotter soup is made by simmering pig trotters and peas together after blanching the trotters, until the trotters and peas are tender and the broth is rich.
Spicy Blood CurdA Sichuan dish made with duck or pig blood, stir-fried with chili, Sichuan pepper, garlic, and ginger for a spicy and numbing flavor.
Chen's MaoxuewangA spicy Sichuan-style hot pot dish made with duck blood, beef tripe, yellow throat, and vegetables, seasoned with chili, Sichuan pepper, and fermented bean paste.
Longjing Tea-Scented PorkA Chinese dish featuring tender pork slices stir-fried with fresh Longjing tea leaves, infusing the meat with a delicate tea aroma and savory flavor.