Nanshan Lao Difang Spring Chicken (Nanshan Branch)
川菜 · ⭐ 3.9
No. 224 Chongwen Road
Dishes
Three Ways ChickenA classic Chinese dish featuring a whole chicken prepared in three distinct ways: poached, braised, and stewed, offering varied textures and flavors from the same ingredient.
Dry-Braised Mud CarpA Sichuan dish featuring fresh mud carp braised in a savory sauce until the broth thickens, resulting in tender, flavorful fish.
Salted Pepper Eggplant PattiesA Chinese home-style dish made by frying eggplant slices coated in starch, then stir-frying with salt, pepper, and aromatics for a crispy, savory flavor.
Spring Water ChickenSpring chicken is a dish made by stewing chicken with local spring water. Main ingredients include chicken, ginger slices, green onions, and various spices. The chicken is slowly cooked in a pot with spring water until tender and flavorful, with a clear broth.
Sichuan-style Pepper RabbitSpicy pickled pepper rabbit is a dish featuring rabbit meat as the main ingredient. The meat is blanched to remove odor, then stir-fried with pickled chili, ginger, garlic, and green onion. Proper heat control ensures tender, flavorful meat infused with the spicy-sour taste of the pickled peppers.
Stir-Fried Chicken OffalStir-fried chicken offal is a Chinese dish using chicken organs like heart, liver, and gizzard as main ingredients, stir-fried with green pepper, onion, garlic, and ginger. Chicken offal is cleaned, blanched to remove odor, then quickly stir-fried with seasonings.
Mutton Offal Hot PotA hearty hot pot made with mutton offal, simmered with vegetables and seasonings for a rich, savory flavor.