Xilu Sichuan Cuisine · Old Chengdu Jiang Sichuan Cuisine (Hongxing Road Branch)
川菜 · ⭐ 3.8
No. 18, Section 1, Fuqing Road, Annex No. 314, 2nd Floor
Dishes
Traditional Twice-Cooked PorkTraditional Sichuan-style twice-cooked pork uses pork belly, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. The key is to render the fat until the slices curl slightly and develop a slight char, then season and mix well.
Traditional Mao Xue WangTraditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Huo Xiang FishHome-style fish dish made with fresh carp and fragrant ho xiang herb, steamed to perfection for a delicate, aromatic flavor.
Spicy Pepper ChickenSpicy pepper chicken is a dish made primarily with chicken and chili peppers. Chicken pieces are blanched or pan-fried, then stir-fried with sliced peppers and seasoned to perfection. The dish has a bright color and rich flavor.
Crystal Rice NoodlesCrystal noodles are transparent, vermicelli-like foods made primarily from mung bean or sweet potato starch. They are steamed or boiled after mixing with water and become clear, firm strands when cooled. Soak in warm water before eating; suitable for salads, stir-fries, or soups. Enjoy a smooth, chewy texture.
Stir-Fried Eggplant with Chili and Century EggA classic Sichuan-style dish featuring tender eggplant stir-fried with chili peppers and served alongside chopped century egg for a savory, umami-rich flavor.
Sweet Skin Oil-Scalded DuckA dish featuring duck marinated and deep-fried until crispy skin, then glazed with a sweet sauce—deliciously tender inside with a fragrant, sweet crust.
Sweet Skin DuckSweet-skinned duck is made primarily from duck, which is marinated, air-dried, and then fried or roasted. The duck skin has a reddish-brown color and is coated with a syrup to form a sweet crust, while the inner meat remains tender and flavorful.
Steamed Garlic Vermicelli ShrimpSteamed garlic and vermicelli shrimp is made with fresh shrimp as the main ingredient, paired with soaked vermicelli and garlic. Cleaned shrimp are arranged on a plate, topped with vermicelli, and then covered with a sauce made from garlic, soy sauce, and oyster sauce. It is then steamed or baked until fully cooked.- Lotus Leaf Sticky Rice DuckA traditional Chinese dish featuring a tender duck stuffed with seasoned sticky rice, wrapped in lotus leaves and steamed until fragrant and flavorful.
Jiang's Fresh Pepper RabbitJiang's Fresh Pepper Rabbit is a Sichuan dish made with fresh peppers and rabbit, stir-fried. It has a fresh spicy taste, tender meat, and a strong Sichuan flavor.
Pea and Intestine Stir-fryPea and pork intestine dish made with pork intestines and peas. After cleaning and blanching to remove odor, they are stewed or stir-fried together until the intestines are tender and the peas fresh and crisp. Scallions, ginger, and garlic are commonly added for aroma.
Intangible Cultural Heritage Douban FishA traditional Sichuan dish featuring fresh carp cooked with authentic fermented broad bean paste, highlighting the rich flavors of regional heritage.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.