Close

Old Street Restaurant

川菜 · ⭐ 3.6

Near No. 27 Wanshou Street

Dishes

• 

  Stir-fried Pork with Green Onions

  Stewed pork belly with skin is sliced, boiled then stir-fried with fermented bean paste, garlic chives, and green peppers. Cooked with precise heat control for tender, non-greasy meat.
• 

  Pork from native pigs

  Free-range pork is raised using traditional methods, with firm meat and even fat distribution. Common cooking methods include stewing, stir-frying, or boiling. Popular dishes are braised free-range pork, free-range pork with potatoes, or stir-fried pork with green peppers, preserving the original flavor.
• 

  Diding Eel Soup

  Diding eel soup is a soup made primarily with eels and ingredients such as diding grass. The eels are blanched and then cooked together with diding grass, resulting in a fresh and delicious taste with cooling and detoxifying effects.
• 

  Home-style Sour Cabbage Fish

  A classic Sichuan dish made with fresh carp, sour cabbage, and spicy seasonings. Tender fish and tangy cabbage create a flavorful, comforting meal.
• 

  Reservoir Home-style Fish

  Reservoir home-style fish is a traditional dish made with freshwater fish, stir-fried or braised with ginger, garlic, chili and other seasonings. It has a fresh and fragrant flavor with a slight spiciness.
• 

  Pickled Pepper Eel

  A Sichuan dish made with fresh eel and pickled chili, stir-fried to create a spicy and tangy flavor.
• 

  Spicy Pepper Pork Intestines

  Spicy pickled pork intestines is a dish primarily made with pork intestines. After cleaning, the intestines are stewed or stir-fried with辅料 such as pickled chili peppers, ginger slices, and garlic cloves. The intestines must first be blanched to remove any odor, then cooked together with pickled chilies and other seasonings to fully absorb the spicy and sour flavors.
• 

  Sichuan-style Tripe with Pickled Chili

  Spicy pickled pepper with pig kidneys is a dish featuring pig kidneys sliced and blanched, then stir-fried with pickled peppers, green and red peppers, scallions, ginger, and garlic for a tender texture and tangy-spicy flavor.
• 

  Pickled Chili Eel Slices

  A spicy and tangy dish made with eel slices stir-fried in pickled chili sauce, popular in Sichuan cuisine.

Reviews