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Auntie's Tripe Chicken

川菜 · ⭐ 3.8

No. 37-3 Hongjin Road, Shop 1-16

Dishes

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  Spam

  Spam is a canned food product made primarily from pork, processed through grinding, seasoning, and steaming. It has a fine texture and delicious taste, commonly used as an ingredient in hot pot, barbecue dishes, or eaten directly sliced.
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  Mountain City Beer in Can

  A beer from Chongqing, brewed with quality malt, hops, and water using traditional methods. It has a refreshing, slightly bitter taste with hints of malt and fruit aroma, ideal for pairing with Sichuan cuisine or as a post-meal drink.
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  Handmade Konjac

  A dish made from konjac root, hand-cut and stir-fried with aromatics like garlic, ginger, and chili for a fresh, healthy meal.
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  Kelp

  Kelp is a dish primarily made with kelp as the main ingredient, typically prepared by mixing it cold, boiling it into soup, or stir-frying. Kelp is rich in iodine and various minerals, with a smooth and tender texture, making it one of the most common seafood products.
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  Taro Dish

  A Chinese dish made with taro, often stir-fried with minced meat and seasonings, offering a soft and savory flavor.
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  Bitter Melon Stem

  Bitter Melon Stem is a vegetable dish made by stir-frying the tender stems of bitter melon with garlic and chili, offering a crisp and fresh taste.
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  Mustard greens

  Gongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
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  Fresh White Fungus from Changbaishan

  Fresh white fungus from Changbaishan is mainly made from wild white fungus in the Changbaishan area, which is cleaned and dried for direct consumption or cooking. It has a crisp texture and a mild flavor with a unique mountain taste.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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