Close

Mao Caofang (Nanxin Zhuang Street Branch)

川菜 · ⭐ 4.3

No. 99, Nanxinzhuang Street (Near Gas Station)

Dishes

• 

  One品 Spicy Blood Duck

  One品 Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef intestine, bean sprouts, and luncheon meat, boiled and stir-fried then simmered in broth, finished with chili and Sichuan pepper. Combines blanching and stewing for tender ingredients and rich flavor.
• 

  Seven-Ingredient Maoxuewang

  A spicy Sichuan-style hot pot dish made with seven ingredients including duck blood, beef tripe, fish balls, luncheon meat, bean sprouts, tofu skin, and greens, simmered in a rich, numbing chili oil broth.
• 

  Frog Legs with Skin

  Skin-on frog legs dish features frogs cleaned but with skin intact, marinated, then fried or pan-fried until crispy, and stir-fried with chili, ginger, and garlic.
• 

  Gele Mountain Chili Chicken

  A spicy Sichuan dish made with chicken and dried chilies, known for its bold flavor and numbing heat.
• 

  Sichuan-style boiled catfish

  Sichuan-style boiled catfish is a dish primarily made with catfish. The fish is cut into pieces, blanched in boiling water, then cooked together with vegetables such as bean sprouts and Chinese cabbage in a pot, using seasonings like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns.
• 

  Boiling Fish with Black Bass

  A spicy Sichuan dish featuring black bass fish, stir-fried with vegetables and aromatic spices, served hot with a fiery sauce.
• 

  Sichuan-style Pickled Pepper Beef Tripe

  Spicy pickled pepper and pig's trotter is a cold dish made with pig's trotter, pickled chili, garlic slices, ginger slices, and seasonings. The trotter is cleaned, sliced, blanched, then mixed with the ingredients for a crisp, tender texture and rich flavor.
• 

  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
• 

  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
• 

  Fragrant Sesame Eel

  A dish made with fresh eel stir-fried with sesame, chili, and spices, offering a rich, aromatic flavor with a spicy kick.
• 

  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.
• 

  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

Reviews