Huishuizhen Jianghu Sichuan Cuisine (British Town Store)
川菜 · ⭐ 4.3
No. 80 Wenguang Road, Yingguo Xiaozhen (UK Town), 1st Floor
Dishes
Chopped PotatoA Chinese home-style dish made by stir-frying diced potatoes with garlic, ginger, and green peppers for a savory, soft texture.
Young Ginger Pig's TrottersYoung Ginger Pig's Trotters is a Chinese dish made with pig's trotters and tender ginger. The trotters are usually stewed until tender, then cooked together with sliced ginger, offering a delicious and fragrant taste.
Double Pepper TripeA Sichuan dish made with pork stomach and green and red peppers, stir-fried to a spicy, crisp texture.
Kung Pao Shrimp BallsPeking-style shrimp balls made from fresh shrimp, stir-fried with peanuts, scallions, ginger, garlic, and dried chilies, then tossed in a savory Peking sauce. Main ingredients: shrimp, starch, egg white, peanuts, and seasonings.
Spicy Pepper ChickenA Xinjiang dish featuring chicken and green peppers stir-fried with spices, offering a rich, spicy flavor.
Spicy Pepper RabbitA spicy Sichuan dish made with rabbit meat stir-fried in fermented chili peppers, garlic, and ginger, delivering a bold, numbingly hot flavor.
Pao Ge's KimchiA traditional Korean fermented vegetable dish made with cabbage and radish, seasoned with chili, garlic, ginger, and fish sauce, known for its tangy and spicy flavor.
Love Cherry TomatoesA refreshing dish made from cherry tomatoes marinated in a sweet and sour dressing, perfect as a light appetizer or side.
Love Cherry TomatoesA dish made with fresh cherry tomatoes stir-fried with garlic, green pepper, and a touch of sweet and sour sauce, offering a bright, tangy flavor.
Braised Chicken with Ginkgo in Clay PotA traditional Chinese dish made by slow-cooking chicken and ginkgo nuts in a clay pot, resulting in a rich and savory flavor.
Pot-edge CakeA thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
Black Soybean Flower Sichuan-Style Boiled FishA Sichuan-style boiled fish dish featuring fresh carp and traditional black soybean flower, seasoned with spicy chili and Sichuan peppercorns for a bold, numbing flavor.