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Four Seasons Private Kitchen (Xingdu Building Branch)

特色菜 · ⭐ 3.8

No. 73 Beiqu Road, Xingdu Building (430 meters on foot from Exit 1 of Daxigou Metro Station)

Dishes

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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Spicy Sichuan Pork with Fermented Chili

  A classic Sichuan dish featuring pork belly stir-fried with fermented chili and doubanjiang, delivering rich aroma and spicy flavor.
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  Spicy Chopped Chili Potato Slices

  A spicy Sichuan-style dish made with sliced potatoes stir-fried with chopped fermented chili for a bold, aromatic flavor.
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  Pork Liver Fried Rice

  A Chinese home-style dish made with pork liver and rice, stir-fried with eggs and scallions for a savory and tender flavor.
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  Sichuan-style stir-fried pork with yam skin

  Shao Pi Hui Guo Rou is a dish primarily made with pork belly and sweet potato skin. The pork belly is sliced, boiled first, then stir-fried to render out the fat. It is then sautéed with fermented broad bean paste, garlic, ginger, and other seasonings until fragrant, before adding rehydrated sweet potato skin to stir-fry together, allowing the skin to absorb the rich meat aroma.
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  Sichuan-style Pork with Taro Noodles

  A spicy Sichuan dish featuring stir-fried pork belly and taro noodles, seasoned with fermented bean paste and vegetables.
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  Sauce-Braised Pork

  A Chinese home-style dish made by stir-frying pork with sweet bean sauce and aromatics, resulting in tender meat with rich savory flavor.
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  Leek and Tofu Skin Stir-fry

  A classic Chinese home-style dish featuring fresh leeks and seasoned tofu skin, stir-fried to perfection for a savory and aromatic meal.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Cucumber and Century Egg Soup

  A refreshing Chinese soup made with cucumber and century egg, known for its light flavor and cooling properties.

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