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Mao Lang Restaurant

农家菜 · ⭐ 3.9

No. 204, Yuquan Road

Dishes

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  Fragrant Red-Braised Rice Tofu

  A traditional Sichuan dish made by braising rice tofu with pork mince, fermented black beans, and spices for a rich, savory flavor.
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  Slippery Mushroom

  A slippery-textured mushroom commonly stir-fried with garlic and ginger, prized for its tender texture and mild flavor.
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  Braised Tofu with Green Beans

  A comforting dish made by gently simmering soft tofu with green beans and vegetables, resulting in a smooth, savory flavor.
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  Spicy Pork Slices

  A spicy Sichuan dish made with tender pork slices stir-fried with vegetables and chili peppers.
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  Old Preserved Pork

  Old preserved pork is made by curing and air-drying pork, typically belly, with salt, spices, and smoke for several months to develop a rich, savory flavor.
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  Fatty Blood Curd

  A Sichuan dish made with pig and duck blood, stir-fried with chili and Sichuan pepper for a spicy and numbing flavor.
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  Fuchang Xuewang

  Fuchang Xuewang is a Sichuan dish made with pig blood, tofu, and meat. Pig blood slices are cooked together with tofu and meat slices, and seasoned with chili, Sichuan peppercorns, and other seasonings. It has a tender texture and a spicy, fragrant flavor.
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  脆皮鱼

  脆皮鱼是一道以鲜鱼为主料，经过腌制后裹上淀粉或面糊，油炸至表皮酥脆的菜肴。制作时通常将鱼切花刀或整鱼处理，用调料腌制入味，再放入热油中炸制，使外皮形成金黄酥脆的质感，内部保持鲜嫩多汁。
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  Spicy Chicken Cubes

  Spicy chicken chunks are made with chicken, usually thigh or breast meat cut into pieces, marinated, then fried or stir-fried until golden. Added chili, Sichuan pepper, ginger, and garlic for a spicy, numbing, savory flavor.

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