回·川菜·精致料理
川菜 · ⭐ 4.1
Room 401, China Railway Nuo De Center, No. 65 Wanbo 4th Road
Dishes
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Wulin ChickenA flavorful Sichuan-style chicken dish with tender meat and spicy sauce, perfect for adventurous palates.
Sea-Land-Air Máo Xuè WàngA spicy Sichuan-style hot pot featuring seafood, meat, and offal, simmered in a rich, numbingly spicy broth with vegetables.
Lotus and Pig Tripe Stir-fryA stir-fried dish featuring lotus root and pork tripe, seasoned with chili and garlic for a spicy, crunchy texture.
Chengdu Boiling FishA classic Sichuan dish featuring fresh carp, stir-fried with chili, Sichuan peppercorns, and vegetables in a spicy, numbing sauce.
Lying-in-Wait BeefA cold dish made from braised beef slices, served with scallions and cilantro, known for its tender texture and savory flavor.
Lianshan Twice-Cooked PorkLianshan回锅肉 is made with pork belly, boiled and sliced, then stir-fried with fermented bean paste, garlic chives, green peppers, and other ingredients. The pork belly is first pan-fried to render fat, causing the slices to curl slightly before adding seasonings and stir-frying evenly.
Pot Pot Ice JellyA Sichuan-style dessert made with red sugar syrup, chilled rice noodles, and toppings like peanuts, raisins, and red beans. Refreshing and sweet.
Lime AbaloneFresh abalone is marinated in lime juice with garlic and chili for a tangy, spicy flavor.