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Xia Fan Cai (Wansheng Branch)

其他美食 · ⭐ 3.6

No. 3, Jianshe Section

Dishes

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  Five-Color Lotus Egg

  Five-color lotus egg is a Chinese dish made with eggs as the main ingredient, combined with carrots, wood ear mushrooms, and green beans. The eggs are beaten and mixed with the ingredients, then fried or steamed, resulting in a tender texture and colorful appearance.
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  Spicy Pepper Salted Vegetable and Preserved Pork Mince

  Spicy pepper salted vegetable preserved pork mince is a dish made with spicy peppers, salted vegetables, and preserved pork, which are stir-fried together after the pork is minced.
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  Wood Ear Mushroom and Chinese Yam

  Black fungus and yam is a dish made primarily from dried black fungus and yam. Soak the fungus beforehand, peel and slice or cube the yam, then blanch or stir-fry both together with minimal seasoning like salt, scallions, and ginger to preserve their natural flavors.
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  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.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  White Oil Tripe Strips

  A Sichuan dish made with pork tripe sliced and stir-fried in clear oil with seasonings, resulting in a tender, savory flavor.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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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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  Sizzling Intestines

  Sizzling pork intestines dish made with cleaned and blanched large intestine, stir-fried on a hot plate with onions and green peppers. Seasoned with soy sauce, cooking wine, garlic, and ginger for rich flavor and tender texture.
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  Bawang Stewed Pork

  A classic Sichuan dish made by stir-frying boiled pork belly with fermented bean paste, green peppers, and scallions for a rich, spicy flavor.

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