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Da Kou Ba Fei Chang Xue Wang (Changchun West Road Branch)

川菜 · ⭐ 4.3

No. 60 Changchun West Road

Dishes

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  Cold-Blanched Pork Salad

  A traditional Chinese dish made with boiled pork belly, seasoned with garlic, cilantro, chili oil, and other condiments for a refreshing, savory flavor.
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  Spicy Chicken Salad

  A cold dish made of diced boiled chicken mixed with spicy dressing, garlic, chili oil, and herbs for a refreshing and flavorful bite.
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  Braised Pork

  Braised pork is mainly made from pork belly and other pork parts, seasoned with soy sauce, sugar, cooking wine, star anise, cinnamon, and bay leaves, then slowly stewed or braised. The finished dish has a bright red color, tender meat, and rich flavor.
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  Earth Ear

  A wild fungus commonly used in salads or stir-fries, known for its crisp texture and mild flavor.
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  Pickled Vegetables

  Side dishes usually consist of seasonal vegetables, pickled foods, or cooked meats, simply seasoned and arranged on the plate for serving. Fresh ingredients and a refreshing taste make them an excellent appetizer for the table.
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  Pork Rib and Lotus Root Stew

  A traditional Chinese dish featuring pork ribs and lotus root simmered together until tender, resulting in a rich, savory flavor.
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  Tomato and Egg Soup

  A classic Chinese home-style soup made with tomatoes and eggs, featuring a savory, slightly sweet flavor and soft egg strands in a rich tomato broth.
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  Steamed Pork Ribs with Rice Flour

  Steamed pork ribs with rice flour is a dish made by marinating pork ribs in seasonings, coating them with ground rice flour, and steaming them until tender. The main ingredients include pork ribs, rice, and seasonings such as soy sauce, dark soy sauce, cooking wine, ginger slices, and green onion segments. The preparation involves marinating the ribs first, then mixing them with fried rice flour, and finally steaming until they are soft and tender.
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  Tender Offal Dish

  A Sichuan dish made with pork stomach and intestines, slow-cooked until tender and flavorful.
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  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
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  Fatty Intestine with Blood Curd

  Fatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
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  Tofu Dipping Plate

  Tofu Dipping Plate is a dish made with soft tofu and a special dipping sauce. The tofu is simply cooked and served with various flavored sauces, offering a delicate texture and unique flavor.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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