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Chen Ti Hua (New Town Branch, Dazu)

川菜 · ⭐ 4.5

No. 1123, Erhuan South Road

Dishes

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  Mixed Tofu Pudding

  A delicate dish made with soft tofu and assorted vegetables, seasoned with broth for a mild and savory flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Spicy Pepper Crispy Intestine

  Spicy pickled pork intestines is a dish made primarily from pig intestines, cleaned, blanched to remove odor, then stir-fried with pickled chili peppers, garlic, and ginger. The result is crisp, flavorful, and rich in taste.
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  Stir-Fried Beef with Roasted Peppers

  A Sichuan dish featuring tender beef stir-fried with roasted green peppers, delivering a spicy and aromatic flavor.
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  Clam and Vermicelli Pot

  Stewed shrimp with vermicelli using fresh shrimp and vermicelli, simmered in a clay pot with broth or water, enhanced with ginger and scallions for a tender texture and flavorful absorption.
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  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
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  Bok Choy with Mushrooms

  A light and healthy dish made with fresh bok choy and mushrooms, stir-fried to preserve their natural flavors.
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  Chen Cold Noodles

  A refreshing Sichuan-style cold dish made from starch noodles, served with a spicy and sour dressing.
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  Braised Pig's Trotter

  A traditional dish made by slow-cooking pig's trotters with soy sauce, ginger, and rice wine until tender and rich in gelatin.
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  Flavorful Pork Cutlet

  Fengwei Dapai is a dish made primarily from pork tenderloin. The meat slices are pounded flat, coated with starch or batter, then deep-fried until golden and crispy. A sauce made of soy sauce, sugar, vinegar, and garlic is poured over the fried cutlet to enhance its flavor.
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  Fresh Chili Crucian Carp

  A Sichuan dish featuring fresh green chili and crucian carp, pan-fried and stir-fried together with seasonings for a spicy, aromatic flavor.

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