Sichuan-Chongqing Kitchen (Chengjia Village East Lane Branch)

Name: Sichuan-Chongqing Kitchen (Chengjia Village East Lane Branch)
Rating: 3.3

川菜 · ⭐ 3.3

Approximately 50 meters northeast of Rongtian Residential Community, East Alley of Chengjia Village

Dishes

Maoxuewang
Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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.