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Tianfu Mama (Xiazhuang Road Branch)

川菜 · ⭐ 3.8

No. 146, Xiazhuang Road, Li Village

Dishes

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  Sichuan Spicy Shrimp

  Spicy shrimp dish made with fresh prawns and Sichuan peppercorns, garlic, ginger, and chili peppers for a bold, numbing heat.
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  Home-style Twice-Cooked Pork

  Home-style stir-fried pork belly is made by boiling and slicing the pork belly, then stir-frying with fermented broad bean paste, garlic chives, and green peppers. The key step is to sauté the pork until its fat renders out, making the slices slightly curled and fragrant, then season and mix well.
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  Signature Seafood Mǎo Wàng

  Signature seafood Mao Xue Wang features duck blood, bean sprouts, and rice noodles, paired with shrimp, squid, crab sticks, and seasoned with chili, Sichuan pepper, and doubanjiang, then simmered in broth for rich flavor.
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  Bigan Fish Stewed with Tofu

  A savory dish of bigan fish and tofu simmered together in a fragrant broth, resulting in tender fish and flavorful tofu.
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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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  Boiling Fish

  A dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
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  Boiling Fish with Carp

  A classic Sichuan dish featuring fresh carp fillets, stir-fried with vegetables and aromatic spices, then served hot with a spicy, numbing sauce.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Sour Cabbage with Grass Carp

  Sour cabbage carp is a dish made primarily with grass carp and sour cabbage. The cleaned carp is cut into pieces and stewed with prepared sour cabbage, allowing the fish to absorb the sour aroma and create a unique flavor.
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  Golden Boiling Sichuan Fish

  A classic Sichuan dish featuring tender carp, vegetables, and a spicy chili-pepper broth, finished with hot oil for intense flavor.
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  Spicy Shrimp

  Spicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.

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