Small Sichuan Home-style Restaurant (Huangxiao North Road Branch)
川菜 · ⭐
No. 11, Huangxiao North River Road (270 meters on foot from Exit H of Qushuilou Metro Station)
Dishes
MaoxuewangMaoxuewang 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.
Sichuan-Style Cod in Boiling SauceSichuan-style boiled cod is a dish featuring cod slices marinated and cooked with bean sprouts and greens in a spicy麻-辣 broth, finished with hot oil for aroma.
Caramelized Braised Pork BellyA classic Chinese dish featuring pork belly braised in a sweet and savory sauce with caramelized sugar, resulting in tender meat and glossy finish.
Spicy Pig IntestinesSpicy tripe is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with dried chilies and Sichuan peppercorns. It has a bright red color, tender yet chewy tripe, and rich spiciness.
Spicy Chicken with ChiliSpicy 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.
Stir-fried Pork Liver with SauceStir-fried liver with sauce is a dish made by quickly stir-frying pig liver with a special sauce. After slicing and marinating, the liver is stir-fried at high heat with the sauce, resulting in a bright red color and a tender texture.
Sizzling Pork KidneyPan-fried pig kidneys is a dish primarily made with pig kidneys. The kidney slices are marinated with cooking wine and ginger slices, then quickly stir-fried on a hot iron plate together with vegetables such as green peppers and onions. The cooking process emphasizes precise heat control to ensure the kidneys remain tender and flavorful, while the vegetables stay crisp and fresh.
Tangy Pear and Lotus Seed Soup with Goji BerriesA nourishing dessert made from silver ear fungus, red dates, pear, and lotus seeds, simmered slowly for a smooth, sweet taste.
Yinmi Pig Stomach SoupA nourishing soup made with pork stomach and fermented glutinous rice, slow-cooked to perfection for a rich, savory flavor.
Pickled Mustard Greens with Small Yellow CroakerA traditional Chinese dish featuring small yellow croaker fish braised with pickled mustard greens, offering a savory and slightly tangy flavor.