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Sichuan Restaurant

川菜 · ⭐ 3.8

Xianyang Nanli, Jialing Road Subdistrict

Dishes

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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Dan Dan Noodles

  Dan Dan Noodles is a noodle dish primarily made with noodles, mung bean sprouts, and minced pork. After boiling the noodles, they are mixed with stir-fried mung bean sprouts and seasoned minced pork, then topped with specially prepared chili oil and Sichuan pepper powder, and finally garnished with chopped green onions and crushed peanuts.
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  Wood Ear Mushroom with Pork

  Wood Ear Pork is a traditional Chinese dish primarily made with pork, eggs, wood ear mushrooms, and yellow flower vegetables. The preparation involves marinating sliced pork, scrambling and cooking the eggs, then stir-frying them together with rehydrated wood ear mushrooms and yellow flower vegetables. Finally, seasonings are added to enhance aroma and flavor, resulting in a colorful and nutritionally balanced dish.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  酸菜笋子炒鸡蛋

  酸菜笋子炒鸡蛋是一道以酸菜、鲜笋和鸡蛋为主要食材的家常炒菜。先将酸菜切段、鲜笋切片焯水备用，鸡蛋打散后炒熟盛出。热锅凉油，爆香蒜末，加入酸菜和笋片翻炒，再倒入炒好的鸡蛋，混合均匀即可出锅。
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  Chongqing Noodles

  Chongqing Xiaomian is a traditional noodle dish primarily made with noodles, chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other ingredients. The cooked noodles are served with specially prepared chili oil and seasonings, then topped with chopped green onions and crushed peanuts.
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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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