Liver and Kidney Stir-fry
川菜 · ⭐
No. 122, East Section, Erhuan North Road
Dishes
Tender Blood CurdTender blood pudding is a dish made primarily from pig or duck blood, seasoned with garlic chives, chili peppers, and doubanjiang. The blood blocks are blanched and stir-fried with vegetables to maintain a soft texture.
Pickled Chili Beef StripsA Sichuan dish made by stir-frying thin slices of beef with pickled chili, garlic, and seasonings, offering a spicy and tangy flavor.
Braised pork with glutinous riceBurned white is a Chinese dish made with pork belly, sliced after boiling and mixed with seasoned glutinous rice, doubanjiang, soy sauce, then steamed. It has a bright red color, tender meat, and rich flavor.
Special Steamed Pork with Rice FlourSpecial steamed pork with rice flour is made by slicing pork belly, mixing with seasonings, coating in steamed rice flour, then steaming. Key ingredients include pork belly, steamed rice flour, scallions, ginger, garlic, soy sauce, and cooking wine.
Braised Chicken Feet in Clay PotBraised chicken feet is a dish primarily made with chicken claws, typically blanched and simmered in a clay pot with ginger slices, green onions, and broth until tender. Some recipes add fermented bean paste, chili, and star anise for richer flavor.
Stewed Pork Intestine and Blood Curd in Clay PotA spicy Sichuan dish made with pork intestines and duck blood, slow-cooked in a clay pot with vegetables and chili.
Braised Beef with Bamboo ShootsA Chinese dish made by slow-cooking beef and bamboo shoots together, resulting in tender meat and crisp bamboo, with a rich, savory sauce.
Braised pork intestine with soybeansHuangdou Shao Feichang is a dish primarily made with pork intestines and yellow beans. After thorough cleaning, the pork intestines are simmered together with yellow beans and seasoned ingredients over low heat, allowing the intestines to become tender and flavorful, while the beans absorb the rich broth and become fragrant.