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Chunxi Bistro (Maduan Street Branch)

特色菜 · ⭐ 4.5

Adjacent to Lao Chu Jia Restaurant at the intersection of Mauduan Street and Shizi Street

Dishes

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  Songcheng Double Flavor Lotus Root Stuffed with Meat

  Lotus root slices stuffed with minced meat, deep-fried until crispy, served with sweet-spicy and garlic sauce for a rich flavor experience.
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  Stewed Bighead Carp

  A traditional Chinese home-style dish made by stewing bighead carp with tofu and seasonings, resulting in a rich, savory flavor.
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  Shengjian Bao

  A pan-fried dumpling with a savory pork filling, crispy bottom, and soft wrapper—popular in Chinese street food culture.
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  Signature Immortal Chicken

  Signature Immortal Chicken features a whole chicken with mushrooms, carrots, and green peppers, slow-cooked to blend flavors perfectly after marinating.
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  Xiangyu Baked Crispy Pork Knuckle

  Premium pork knuckles marinated and baked to achieve a crispy exterior and tender interior, infused with Xiangyu flavor profile.
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  Meizhou Dongpo Pork

  A classic Sichuan dish made with pork belly slowly braised in soy sauce, sugar, and rice wine until tender and flavorful.
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  Clay Pot Fish Head

  砂锅碟鱼头 is a dish made with fresh fish head, tofu, ginger slices, green onions, and other ingredients, slowly stewed in a clay pot. The fish head is marinated and cooked with the ingredients in broth or water until tender and flavorful.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Preserved Pork with Fresh Bamboo Shoots

  Preserved pork stir-fried with fresh bamboo shoots is a Chinese home-style dish. Sliced preserved pork and peeled, cut bamboo shoots are stir-fried together in hot oil until the pork's savory aroma blends with the sweet freshness of the shoots.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Sweet and Sour Pork (Large)

  A Northeast Chinese dish made with marinated pork belly, deep-fried and tossed in a sweet and sour sauce for a crispy exterior and tender interior.
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  Fresh Shrimp Spinach Pudding

  Fresh shrimp and spinach are mixed and steamed to create a tender, nutritious dish.
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  Sturgeon and Golden Mushrooms Stew

  Main ingredients are sturgeon and golden dried mushrooms, blanched and slowly stewed in clear broth. The fish meat is tender, the mushroom aroma rich, and the broth flavorful and smooth.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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