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He Da Chuan Cuisine - Golden Fried Eel (Fangzhuang Branch)

川菜 · ⭐ 4.8

Building 5, No. 18 Courtyard, Fangzhuang South Road, Chengshousi

Dishes

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  He Da's Signature Soft Tofu

  He Da's signature soft tofu dish features tender tofu simmered with minced meat, mushrooms, and greens, resulting in a rich, smooth texture that absorbs the flavorful broth.
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  He Damao Blood Duck

  He Damao's blood pudding is a Sichuan dish featuring duck blood, tripe, bean sprouts, and luncheon meat, boiled in water and seasoned with a special spicy chili sauce, then topped with Sichuan peppercorns and chili oil.
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  Steamed Shrimp with Garlic

  Steamed shrimp with garlic is a dish made by steaming fresh shrimp with minced garlic. Cleaned shrimp are arranged on a plate, sprinkled with chopped garlic, drizzled with oil and seasonings, then steamed until cooked.
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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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  Spicy Pepper and Century Egg Mix

  Lai Jiao Pidan is a dish primarily made with preserved eggs and green peppers. The preparation involves roasting the green peppers until their skins turn blackened, peeling them, then placing them together with the preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are thoroughly blended, resulting in a unique texture and flavor.
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  Secret-Recipe Plum Lemonade

  The secret recipe hibiscus tea is primarily made with black plums, hawthorn, and dried tangerine peel, supplemented with licorice root and osmanthus. After soaking, boiling, filtering, and cooling, it results in a refreshing beverage. The cooking process requires precise control of heat and time to ensure the flavors are well blended.
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  Homemade Sichuan North Cold Jelly

  Self-made Northern Sichuan cold jelly is a chilled dish made from pea starch. The starch is mixed with water, steamed until cooked, then cooled and sliced. Tossed with garlic, chili oil, soy sauce, vinegar, Sichuan pepper powder, and cilantro, it offers a smooth, refreshing taste that cools you down.
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  Premium Boiled Fish in Spicy Sauce

  Golden Grade Boiled Fish features fresh fish meat as the main ingredient, paired with bean sprouts and green vegetables, cooked using the boiling method. The fish meat is tender, with a spicy and fragrant broth that has a bright red color.
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  Bull's Fresh Tripe Slices

  Bàwáng Xiānyāopiàn is a dish primarily made with pig kidneys. The kidney slices are marinated with cooking wine and ginger slices to remove fishy odor, then quickly blanched or briefly fried, before being stir-fried with scallions, garlic, ginger, and chili peppers. The finished kidney slices are tender and refreshing, offering a rich and satisfying texture.
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  Spicy Beauty Pig Trotter

  Spicy Beauty Pig's Trotter, made primarily from pig's trotters and carefully prepared. The trotters are first stewed until soft and flavorful, then stir-fried with spicy seasonings to create a slightly charred surface and an aromatic spicy scent. The finished dish has a bright red color and a soft yet elastic texture.

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