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Secret Sense (Tonghe Branch)

川菜 · ⭐ 3.8

Room 102, No. 6-1 West Heng'er Road, Baishuitang

Dishes

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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Secret Tender Beef

  Tender beef slices marinated in a secret sauce and stir-fried quickly for a rich, savory flavor.
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  Secret Flavor Signature Grilled Fish

  Fresh fish grilled with a secret spice blend and vegetables, served hot and flavorful.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Tengjiao Tender Frog Legs

  Tender frog legs stir-fried with Sichuan pepper, garlic, and ginger, delivering a fragrant, numbing, and savory flavor.
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  Tengjiao Snakehead Fish

  Fresh snakehead fish steamed with Sichuan pepper, resulting in tender meat and a fragrant numbing flavor.
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  Tengjiao Cod and Shrimp Balls

  Fresh cod and shrimp are shaped into balls, lightly fried and tossed in a fragrant sauce made with Sichuan pepper, garlic, and ginger for a numbingly spicy flavor.
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  Sour Soup Tender Bullfrog with Pork Belly

  Tender bullfrog cooked in a sour broth with pork belly, offering a rich and tangy flavor.
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  Sour Beef and Crispy Shrimp Balls

  A fusion dish featuring tender beef slices and crispy shrimp balls in a tangy tomato-based sour broth, offering a rich and refreshing taste.
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  Premium Maoxuewang

  Golden Grade Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then simmered in a specially prepared spicy and numbing broth, and finally garnished with chopped green onions and cilantro.

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