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Xin Kuanhe · Business · Gathering · Family Banquet (Chengfei Avenue Branch)

川菜 · ⭐ 4.5

No. 5 Jingyi Road, Huangtianba

Dishes

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  Low-Temperature Maoxuewang

  Low-temperature Maoxuewang features duck blood, yellow throat, beef tripe, and luncheon meat, cooked using low-temperature slow-cooking to preserve original flavor and tender texture. The broth is based on Sichuan-style spicy and numbing flavors, enriched with various spices.
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  Thousand-Year Braised Pork

  A slow-cooked pork dish made with fatty pork belly, sweetened with rock sugar and seasoned with soy sauce and spices, resulting in a rich, tender texture.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Handmade Dumpling Soup

  Handmade meatballs made from pork or beef, mixed with scallions, ginger, egg white, and starch, shaped by hand and boiled in water. Then add water or broth, season after boiling, and optionally include vegetables like spinach or carrots. Garnish with cilantro or green onions.
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  Osmanthus Yam

  Guìhuā Shānyào is a dish featuring yam as the main ingredient, enhanced with osmanthus. The peeled and sliced or julienned yam is blanched or steamed, then mixed with sautéed osmanthus or cooked in sugar syrup with osmanthus flavoring. It has a delicate color, soft texture, and a fragrant osmanthus aroma.
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  Zhangshu Pepper Stir-fried Black Pork

  A dish featuring stir-fried black pork with fragrant Zhangshu peppers, delivering a spicy and aromatic flavor.
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  Boiling Fish

  A dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
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  Clear-Braised Wild Mushrooms

  A dish featuring wild mushrooms gently stir-fried in clear broth, preserving their natural flavor and texture.
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  Stuffed Pork Ribs with Glutinous Rice

  Stuffed pork ribs with glutinous rice, marinated ribs are steamed with soaked rice, absorbing the rich flavor and becoming soft and sticky while the ribs stay tender and juicy.
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  Scallion Chicken from Jiange

  A traditional Sichuan dish made with local free-range chicken and scallions, simmered to perfection for a rich, savory flavor.
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  Huo Xiang Qiao Ke Fish

  Fresh snakehead fish steamed with ho香 (aromatic herb), resulting in tender meat and a fragrant, savory flavor.
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  Aromatic Braised Squab

  A dish of young squab chicken braised in a fragrant blend of spices and seasonings, resulting in tender and flavorful meat.
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  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.
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  Fish-Flavored Eggplant Patties

  A Sichuan dish featuring fried eggplant slices coated in starch and tossed in a tangy, sweet, and slightly spicy fish-flavored sauce made with vinegar, sugar, soy sauce, garlic, ginger, and chili.

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