Heyue Private Kitchen
特色菜 · ⭐ 3.6
No. 2, Caijia Nian Lane
Dishes
Nine-Scent Pig Trotter TendonsA Sichuan dish made with pig trotter tendons slowly stewed in a blend of nine aromatic spices, resulting in a rich, spicy flavor and tender texture.
Young Ginger RabbitZi Jiang Rabbit is a dish made primarily with rabbit meat and young ginger. The rabbit meat is cut into pieces and stir-fried with slices of young ginger, then seasoned with appropriate spices.
Homestyle Radish StripsA simple dish made from shredded radish, stir-fried or dressed with garlic and sesame oil, offering a fresh and crisp taste.
Stewed Frog and Chicken in Hanging PotA spicy Sichuan dish combining frog and chicken, slow-cooked in a hanging pot with chili, Sichuan pepper, and fermented bean paste for rich, numbing flavor.
Corn CakeCorn cakes are a traditional snack made from cornmeal mixed with water and salt to form a paste, then pan-fried. They can be shaped into circles in a flat pan and fried until golden and crispy, or steamed for a soft, chewy texture.
Braised Eel with Rice TofuA dish made by braising eel and rice tofu together with ginger, garlic, and chili, resulting in a rich, savory flavor.
Pork Ribs with Mung BeansA Chinese home-style dish featuring pork ribs and mung beans, slow-cooked until tender and flavorful.
Sautéed Squid with Pork SauceA Sichuan dish featuring squid stir-fried with minced pork, chili, and fermented bean paste, delivering a rich, spicy flavor.
Huoxiang Snow CarpA dish featuring fresh carp steamed with ho xiang and ginger, resulting in tender fish and a refreshing aroma.
Bawang RabbitA spicy Sichuan dish made with rabbit meat stir-fried with chili and Sichuan peppercorns, known for its numbing and fiery flavor.