Cao's Duck Restaurant
川菜 · ⭐ 3.8
Approx. 250 meters east of Heming Primary School, Pingyang Road
Dishes
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Cao's Braised DuckCao's Braised Duck features tender duck meat simmered in a rich blend of spices and secret sauce, resulting in a deeply flavorful dish.
Cao's MaoxuewangA spicy Sichuan-style hot pot dish made with duck blood, beef tripe, yellow throat, and vegetables, simmered in a rich, numbing chili broth.
Cao's Salt-fried PorkA classic Sichuan dish made by stir-frying pork belly with fermented bean paste and green onions, resulting in a savory and aromatic flavor.
Cao's Shaozi Steamed EggA dish made with eggs and Xiangcheng sausage, steamed to a smooth, savory texture with a rich umami flavor.
Bear Paw TofuA Chinese dish made with soft tofu shaped like bear paws, cooked with mushrooms and ham for a savory flavor.
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.
Sichuan Peppercorn FishGreen Sichuan pepper fish uses fresh grass carp as the main ingredient, paired with green Sichuan peppercorns, ginger, garlic, dried chilies, and other seasonings. The fish slices are marinated with wine and salt, then stir-fried or stewed with green Sichuan pepper and other spices to ensure tender, flavorful meat.
Mapo Tofu in Clay PotA classic Sichuan dish featuring soft tofu simmered with minced meat, fermented black beans, chili, and Sichuan peppercorns in a clay pot for a rich, spicy flavor.