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Old Sichuan Restaurant (Longding Garden Community Branch)

川菜 · ⭐ 4.0

No. 1, in front of Longding Garden Village Committee, Changfeng East Street

Dishes

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  Wanzhou Grilled Fish

  Wanzhou烤鱼 is a dish made by grilling fresh fish with various vegetables and seasonings. Main ingredients include grass carp or carp, bean sprouts, potatoes, lotus root slices, and onions, seasoned with doubanjiang, chili, Sichuan peppercorns, ginger, and garlic. After marinating, it's grilled over charcoal and finished with a special sauce.
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  Spicy Pork Stir-fry Rice Bowl

  Spicy pork stir-fry with rice is made using fatty pork belly as the main ingredient. After being boiled and sliced, it is stir-fried with vegetables such as green peppers and onions, along with seasonings like doubanjiang (fermented broad bean paste), garlic, and ginger. The finished meat and vegetable dish is then served over hot steamed rice.
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  Potato and Pork Rice Bowl

  Sliced potatoes and pork are stir-fried together and served over steamed rice for a savory, satisfying meal.
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  Green Pepper Century Egg

  A cold Chinese dish made with century egg and green chili, seasoned and served chilled for a refreshing taste.
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  Bell Pepper and Pork Stir-fry Rice Bowl

  尖椒肉丝盖浇饭 is a home-style dish made with pork strips, green chili peppers, and rice. First, slice the pork into thin strips and remove the seeds from the green chili peppers before slicing them as well. Next, stir-fry the pork strips in hot oil until they change color, then add the sliced green chili peppers and continue to stir-fry. Finally, pour the cooked pork and green chili mixture over steaming hot rice for a delicious meal.
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  Spicy Pot-Braised Tofu with Leaves

  Dry Pot Thousand Leaf Tofu is a dish primarily made with thousand leaf tofu. To prepare it, the tofu is sliced and stir-fried with ingredients such as pork belly and green and red peppers, resulting in a crispy exterior and tender interior. Finally, a special dry pot seasoning is added to create a unique flavor.
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  Spicy Pot Beef Tripe

  Dry Pot Beef Tripe is a dish featuring beef tripe as the main ingredient, accompanied by vegetables like green pepper, red pepper, and onion. After cleaning and boiling, the tripe is sliced and stir-fried with seasonings such as doubanjiang, garlic, ginger, and chili, then finished over high heat to absorb the flavors.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Stir-fried Pig Intestines

  Stir-fried intestines is a Chinese dish primarily made with pork intestines. First, the intestines are boiled until cooked, then cut into segments. Next, they are stir-fried with seasonings until the surface becomes glossy and the color shines.
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  Lettuce

  Lettuce is a common vegetable known for its tender green leaves and crisp texture. It can be eaten raw as the main ingredient in salads or combined with various seasonings and sauces to enhance flavor. Additionally, lettuce is often used to wrap or decorate other foods, such as grilled meats and burgers.
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  Tomato and Egg Rice Bowl

  Tomato and egg rice bowl: rice topped with stir-fried tomatoes and eggs, seasoned for a rich sauce.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Fried Tofu Skin with Pork Over Rice

  A savory dish of stir-fried tofu skin and pork served over steamed rice, combining tender meat and chewy tofu for a satisfying meal.
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  Fish-Flavored Shredded Pork Rice Bowl

  Fish-flavored shredded pork over rice, made with pork strips, wood ear mushrooms, carrots, and green peppers, stir-fried with soy sauce, vinegar, sugar, and doubanjiang, then served over steamed rice.

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