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Cheng Cheng Home-style Carp (Nanshan Xiaozhu Branch)

家常菜 · ⭐ 4.2

No. 35, Nanshan Road, Annex 4

Dishes

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  Wild Crucian Carp

  A dish made with fresh wild crucian carp, steamed or braised with ginger, scallions, and garlic, resulting in tender fish meat and rich broth.
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  Sichuan-style Boiled Frog with Pickled Chili

  A spicy Sichuan dish featuring frog meat cooked in a fiery broth with pickled chili, garlic, and Sichuan peppercorns.
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  Qi Family Chicken

  A dish made with chicken marinated in a secret sauce and steamed, resulting in tender meat with a savory and slightly sweet flavor.
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  Stir-Fried Eel Segments

  A spicy stir-fry dish made with eel segments, garlic, chili, and vegetables, popular in Sichuan cuisine.
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  Stir-fried Broad Beans

  Stir-fried broad beans is a home-style dish made with fresh broad beans, peeled and stir-fried with garlic, chili, and seasonings to retain their tender texture and fresh aroma.
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  Sliced Pork with Fragrant Sauce

  A classic Chinese dish made with sliced pork and vegetables, stir-fried to perfection for a savory and aromatic flavor.
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  Spicy Pork Ribs with Sichuan Peppercorns

  A savory dish of pork ribs simmered with Sichuan peppercorns, ginger, and scallions, delivering a numbingly spicy flavor characteristic of Sichuan cuisine.
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  Green Pepper and Century Egg

  Green pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.
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  Green Pepper Shredded Pork

  Green pepper stir-fried with pork strips is a home-style dish made primarily from green peppers and pork. The preparation typically involves slicing the pork into thin strips, removing the seeds from the green peppers and cutting them into strips as well. First, stir-fry the pork strips until they change color, then add the green pepper strips and continue to stir-fry. Finally, add seasonings and stir until evenly mixed.
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  Yellow Croaker

  Yellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.

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