Cao Mao Ge Private Kitchen · Sichuan Cuisine · Hot Pot on the Side
特色菜 · ⭐ 4.2
Yuancheng Hengsheng Apartment
Dishes
Stir-Fried Crisp Bamboo ShootsA rustic stir-fry featuring fresh bamboo shoots with pork or腊 meat and vegetables, known for its crisp texture and savory flavor.
Spicy Fish Slices in Ma Xiang Wang StyleA spicy Sichuan dish featuring fresh fish slices cooked in a bold, numbing broth with blood pudding, vegetables, and noodles.
Soybean TemptationA dish made with fresh soybeans stir-fried with garlic, chili, and a touch of soy sauce, offering a savory and satisfying flavor.
Pork Tripe and Chicken Hot PotA nourishing hot pot dish made with pork tripe and chicken, simmered slowly in a flavorful broth with herbs and vegetables.
Chongqing Mao Xue WangCiqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
Scallion Fragrant Crystal NoodlesA dish made with transparent crystal noodles stir-fried with scallions and garlic, offering a fresh and savory taste.
Spicy Sesame Duck BloodA dish made with duck blood stir-fried with sesame oil, Sichuan pepper, and garlic, offering a rich, numbingly spicy flavor.
Yellow throatYellow throat is made from the large blood vessels of livestock such as pigs and cattle, processed by cleaning and slicing to reveal a golden-yellow appearance. It is commonly used in hot pot or stir-frying, offering a tender texture and rich nutritional value.