Tan Zhu · Spicy Pickled Fish Hot Pot (Xiyuan Branch)
川菜 · ⭐ 4.7
No. 10, Xiyuan Road
Dishes
Glutinous Rice Chicken FeetA Chinese dish combining tender chicken feet and glutinous rice, slow-cooked to absorb rich flavors.
手打糍粑手打糍粑是以糯米为主要食材，经过浸泡、蒸熟后手工捶打而成的食品。制作时将熟糯米放入石臼中反复捶打至黏稠成团，再分割成小剂子并搓圆或压扁，可直接食用或煎炸、烤制。口感软糯有弹性，常搭配糖、花生粉或红糖汁食用。
Fruit Beverage Dessert Rice BuffetServed as a buffet featuring fresh fruits, fruit juices, desserts, and rice. Main ingredients include fruits and rice, paired with various drinks and sweets. Prepared through on-site preparation or display, with no special cooking techniques.
Pickled Pepper Live FrogA Sichuan dish made with live frog cooked in pickled chili, garlic, and ginger, known for its spicy and sour flavor.
Tanzhu Sour Cabbage FishA classic Sichuan dish featuring fresh carp simmered with sour cabbage and seasonings, delivering a tangy and spicy flavor profile.
Secret-Recipe Crispy DuckSpecial recipe crispy duck made from duck, marinated, air-dried, then deep-fried until the skin is golden and crunchy while the meat stays tender inside.
Eggplant Stir-Fried with Green BeansEggplant stir-fried with green beans is a home-style dish, primarily made with eggplant and green beans. The preparation typically involves cutting the eggplant and green beans into segments, stir-frying them separately until half-cooked, then adding seasonings and stir-frying together until fully cooked, resulting in tender eggplant and crisp green beans.
Litchi Meat with LitchiLitchi Meat with Litchi is a creative fusion dish. Main ingredients include pork tenderloin, fresh litchi or canned litchi, and green/red peppers. The basic method involves cutting the pork into cubes, marinating, then stir-frying or deep-frying until cooked. Fresh litchi is pitted and quickly stir-fried with the cooked meat. Finally, a sweet and sour sauce made from sugar, vinegar, and salt is added to thicken. The dish features tender meat and juicy, sweet litchi, creating a unique savory-sweet flavor.
豆花酸菜鱼豆花酸菜鱼以鲜嫩的鱼片和豆腐花为主要食材，搭配酸菜、姜片、蒜末等辅料，用热油爆香后加入高汤煮沸，再放入鱼片和豆腐花炖煮至熟。最后撒上葱花或香菜点缀。