Close

Red City Sichuan Cuisine · 26-Year-Old Famous Brand (Xihua Road Branch)

川菜 · ⭐ 3.8

No. 475 Xihua Road, Liurong Subdistrict (near Jinping Building)

Dishes

• 

  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
• 

  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
• 

  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
• 

  Pounded Cucumber Salad

  A refreshing cold dish made by pounding fresh cucumbers and mixing with garlic, vinegar, salt, sugar, and sesame oil for a crisp, tangy flavor.
• 

  Candied Sweet Potato

  Sweet potato in syrup is a traditional dessert made primarily with sweet potatoes. The preparation involves cutting the sweet potatoes into pieces, frying them until golden brown, and then making a sugar syrup. Finally, the fried sweet potato pieces are coated with the syrup and pulled to create delicate threads of sugar.
• 

  Spicy Sour Fish without Bones

  A signature dish featuring boneless fish simmered in a tangy sour and spicy broth with fermented vegetables, popular in Sichuan cuisine.
• 

  Signature Sour Cabbage Perch

  Signature sour cabbage perch features fresh perch fillets cooked with sour cabbage, ginger slices, and garlic. The fish is blanched to remove odor, then stir-fried with sour cabbage and simmered in broth until flavorful, finally reduced to a glossy finish.
• 

  Boneless Boiling Sichuan Fish

  A spicy Sichuan-style dish made with boneless fish fillets, vegetables, and a fiery broth of chili and Sichuan peppercorns.
• 

  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
• 

  Sichuan-Style Boiled Beef

  A classic Sichuan dish featuring tender beef slices cooked in a spicy, numbing broth with vegetables and finished with hot oil for aroma.

Reviews