Mangzi Ge Jianghu Cuisine (Huaxi Branch)
川菜 · ⭐ 3.6
No. 122 Chunxi Road, Dianya Huaxi Peninsula
Dishes
Spicy Sichuan Pepper Chicken SaladSpicy Sichuan Pepper Chicken Salad is a cold dish made with chicken as the main ingredient, combined with Sichuan pepper, green onion, ginger, garlic and other seasonings. The chicken is boiled and sliced, then mixed with Sichuan pepper oil, soy sauce, vinegar, etc., resulting in a fresh and spicy flavor.
Potato Shredded Pork Rice BowlPotato and pork shreds rice bowl features pork tenderloin and potatoes sliced into thin strips, stir-fried together and served over steamed rice. The pork and potato shreds are cooked in a wok until tender, seasoned with flavorful sauces to blend the tastes, then piled on top of hot rice.
Spicy Pepper and Century EggSpicy pepper and century egg salad made by mixing diced century eggs with sliced chili peppers and seasoning. Simple to prepare, refreshing in taste.
Mao Ge Old Duck SoupA nourishing soup made from old duck and medicinal herbs, slowly simmered to perfection.
Crisp Black Wood EarCrisp wood ear salad is a cold dish primarily made with black fungus. After soaking and blanching the black fungus, it is drained and mixed with minced garlic, scallions, soy sauce, vinegar, sugar, and sesame oil. The result is a refreshing, crisp, and tender dish.
Sour Spicy Taro NoodlesSour and spicy fern root noodles are a dish made primarily from fern root noodles, seasoned with vinegar, chili oil, Sichuan pepper, and other condiments. First, the fern root noodles are boiled in water until cooked, then mixed evenly with a prepared sour and spicy sauce.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.