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Meat Bean Curd Burn Chili

川菜 · ⭐ 3.8

No. 88 Yongkang East Road, Chongyang Subdistrict

Dishes

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  Braised Pork

  Braised pork is mainly made from pork belly and other pork parts, seasoned with soy sauce, sugar, cooking wine, star anise, cinnamon, and bay leaves, then slowly stewed or braised. The finished dish has a bright red color, tender meat, and rich flavor.
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  Dry Pot Chicken Tips

  A spicy Sichuan dish made with chicken tips stir-fried in a dry pot with vegetables and spices, known for its rich aroma and bold flavor.
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  Pickled Chili Crucian Carp

  A Sichuan dish featuring crucian carp cooked with pickled chili, garlic, and ginger, delivering a tangy and spicy flavor.
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  Roasted Chili

  A Sichuan dish made by roasting fresh chilies until charred, then seasoning with garlic, ginger, and soy sauce for a spicy, aromatic flavor.
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  Meat Tofu Flower

  A Chinese dish made with minced pork and tofu, stir-fried and simmered to create a smooth, flavorful texture.
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  Crispy Tofu

  A dish made by frying soft tofu coated in a thin crispy batter, resulting in a crunchy exterior and tender interior, often served with sweet chili or garlic soy sauce.
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  Eggplant and Broad Beans Pan-Fried

  Eggplant and broad beans are pan-fried together, resulting in a savory dish with tender eggplant and flavorful beans.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Wild Black Mushroom and Pork Slices

  A dish of wild black mushrooms stir-fried with pork slices, featuring a savory and tender texture with aromatic seasonings.
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  Green Pepper Pork Shank

  A Chinese dish made with pork shank and green peppers, slow-cooked then stir-fried for a rich, savory flavor.

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