Close

Guizhou Bamboo Shoot Chicken with Taro

火锅 · ⭐ 3.8

No. 19 Yifu Road, Annex No. 11

Dishes

• 

  Potato

  Potatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
• 

  Signature Bamboo Shoot and Taro Chicken

  A flavorful dish made with bamboo shoots, taro, and chicken, slowly simmered to create a rich, savory broth with tender meat and soft vegetables.
• 

  Oil Dip

  Sichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
• 

  Spicy Intestine and Taro Chicken

  A spicy Sichuan dish made with pork intestines, chicken, and taro, simmered in a rich, aromatic sauce.
• 

  Bowl Soup

  A hearty soup served in a bowl, typically made with bone broth and various ingredients like meat, vegetables, and noodles.
• 

  Fatty Intestine Bamboo Shoot Fresh Taro Chicken

  Fatty Intestine Bamboo Shoot Fresh Taro Chicken is a Chinese dish made with fatty intestines, bamboo shoots, and fresh taro, usually cooked by stewing or braising, offering a rich flavor.
• 

  Lotus Root Slices

  Lotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
• 

  Blood pudding

  Blood pudding is a dish made primarily from duck or pig blood, usually cooked with tofu, vegetables, and meat. The blood is boiled, sliced, then stewed with ingredients and seasonings.
• 

  Bean sprouts

  Bean sprouts are vegetables grown from sprouted legume seeds, commonly including mung bean sprouts and soybean sprouts. Typically, they are cleaned and then cooked by stir-frying, boiling, or making cold dishes. They have a crisp texture and are a common ingredient in home-cooked meals.
• 

  Crispy Pork Meatballs

  Sour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
• 

  Braised Chicken with Sticky Rice and Potatoes

  Braised chicken with sticky rice and potatoes, made with chicken, sticky potatoes, and seasonings, cooked by stewing, with a delicious and fragrant taste.

Reviews