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Xianting · Sichuan Cuisine (Chongqing MixC Town Branch)

川菜 · ⭐ 4.7

No. 45 Xiejia Wan Zheng Street, Xiejia Wan Subdistrict, 3rd Floor NL350, Chongqing OCT Harbour City

Dishes

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  Gingered Asparagus

  A refreshing dish featuring fresh asparagus tossed with ginger sauce, offering a crisp texture and aromatic flavor.
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  Clear Soup with Chinese Cabbage

  Hot water cabbage is a dish made from the heart of Chinese cabbage, simmered in premium broth with various ingredients. The cabbage hearts are blanched and slowly stewed in clear soup to absorb its essence, resulting in a crystal-clear broth and tender texture. High-quality broth is prepared by long-simmering old hen, ham, and pork bones, then filtered for purity.
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  Spicy Intestine and Duck Blood Stir-fry

  A spicy Sichuan dish featuring pork intestines and duck blood, stir-fried with chili and fermented bean paste for a rich, aromatic flavor.
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  Clear Soup Chicken Bean Flower

  Clear chicken bean flower soup is a dish made primarily with chicken. Chicken breast is minced, mixed with egg white and starch, then cooked in boiling water to form a delicate, tofu-like texture. It's seasoned with clear broth and garnished with ham and dried mushrooms for a smooth, tender taste and clear soup color.
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  Crispy Steamed Bamboo Fish

  Crispy steamed bamboo fish is a dish made with bamboo fish, which is marinated and then steamed. The fish meat is tender, and the skin is crispy, offering a rich texture.
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  Mustard Lobster

  Mustard lobster shrimp features fresh lobsters, blanched, drained, and mixed with a mustard sauce made from mustard powder, soy sauce, vinegar, sugar, and sesame oil for rich flavor and strong mustard aroma.
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  Mustard-Flavored Prawn

  Fresh river prawns stir-fried with mustard and chili, served in a spicy mustard sauce for a bold, aromatic flavor.
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  Spicy Sizzling Pigeon with Peppercorns

  A spicy dish featuring tender pigeon meat marinated in Sichuan peppercorns, delivering a numbing and fiery flavor with juicy texture.
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  Braised Pork Belly with Wine

  Braised pork belly with wine flavor is primarily made from fatty pork belly. After blanching, it is simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices, resulting in tender meat with a glossy red color and the aroma of wine infused into the meat.
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  Sour Cabbage with Treasure Crab

  Fresh treasure crab is simmered with sour cabbage, creating a rich and tangy dish that highlights the delicate flavor of the crab and the bold taste of fermented vegetables.
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  Chongqing Emperor Crab

  Fresh emperor crab stir-fried with Sichuan spices like doubanjiang, Sichuan peppercorns, and dried chili peppers, delivering a rich, numbingly spicy flavor.
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  Chicken Bean Flower

  Chicken tofu is a dish made primarily from chicken and eggs. Chicken breast is minced and mixed with egg whites, then blended with broth and steamed. The finished product has a silky texture like tofu and a tender taste, typically served with clear soup or broth.

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