Cui Lan Fusion Sichuan Cuisine (Tianfu Art Park Branch)
川菜 · ⭐ 4.0
No. 111-201, Section 1, North Third Ring Road, Building 20
Dishes
Home-style Jiange Free-range ChickenA traditional Sichuan dish made with free-range chicken from Jiange, slowly stewed with ginger, scallions, and chili for a rich, savory flavor.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Signature Sichuan Pepper Crispy PigeonFresh pigeon marinated and deep-fried to crispy perfection, seasoned with special Sichuan pepper for a fragrant, spicy kick.
Water Bean Curd Stir-fried with Cangxi Duck EggsA traditional Sichuan dish featuring fermented soybeans and local duck eggs, stir-fried to bring out a rich, savory flavor.
Steamed GrouperSteamed grouper is a dish made with fresh grouper, seasoned with ginger slices and scallions, then steamed to preserve its natural flavor and tender texture.
Steamed Garlic ShrimpA dish featuring fresh shrimp steamed with garlic and seasonings, resulting in tender, flavorful meat with rich garlic aroma.
Spicy Oil ChickenA Sichuan dish made with free-range chicken stir-fried in a spicy red oil sauce, featuring rich flavor and aromatic spices.
Garlic-Flavored Pork SaladA classic Sichuan cold dish made with boiled pork belly slices served with garlic, soy sauce, and vinegar for a savory, aromatic flavor.
Stir-fried Pig's Kidney with CeleryPig's kidney stir-fried with celery, tender and fragrant, a classic Chinese home-style dish.
Xianglan Walnut BunA sweet pastry made with pandan juice dough and filled with roasted walnuts and sugar, offering a fragrant and delicate flavor.