Sichuan-style Clay Oven Chinese Restaurant
川菜 · ⭐ 3.7
Nos. 623–631, Tang'an East Road
Dishes
Glacier EggplantGlacier eggplant is a dish featuring eggplant as the main ingredient. The eggplant is sliced, blanched or steamed, then topped with a sauce made from soy sauce, vinegar, sugar, garlic, and sesame oil, finished with green onions or sesame seeds.
Braised Abalone with PumpkinA refined Chinese dish featuring fresh abalone and sweet pumpkin, steamed and then baked with cheese or cream for a rich, savory flavor.
Home-style EelA classic Chinese home-cooked dish made with fresh eel, stir-fried with ginger, garlic, and chili for a savory, tender flavor.
Home-style Tofu FishHome-style Tofu Fish is a dish made with fish and ingredients such as bean paste, green onions, ginger, and garlic. The fish is tender, and the sauce is rich and slightly spicy.
MaoxuewangMaoxuewang 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.
Xiang Flavor Crystal Burst Arch MouthXiang Flavor Crystal Burst Arch Mouth is a Hunan-style dish made with crystal shrimp, pork, and chili peppers, using frying and stir-frying methods. It has a crispy texture and a fresh spicy flavor.
Burned Pepper Wild MushroomA Sichuan dish featuring wild mushrooms and roasted green peppers, offering a rich, spicy flavor.
Stewed Chicken Feet in Stone PotA spicy Sichuan dish featuring tender chicken feet simmered in a stone pot with aromatic spices and served hot.
Shu Li Huajiao RabbitShu Li Huajiao Rabbit is a Sichuan dish made with rabbit meat and spices such as Sichuan pepper and chili. It has a fresh, spicy, and numbing flavor, highlighting the unique taste of Sichuan pepper.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.