Chuán Yǔ Yī Jiā Qīn Dòuhuā Fàn (Lufu Branch)
川菜 · ⭐ 4.1
Melbourne · Xiangshu Lakeview Garden, Linhu Avenue
Dishes
Spicy Cold RabbitCold Rabbit is a chilled dish made primarily with rabbit meat, cut into pieces, boiled, then mixed and marinated or stir-fried with chili, Sichuan pepper, garlic, ginger, and other seasonings before being served cold.
Cold Stir-Fried Fish MintCold stir-fried fish mint is a Guizhou specialty snack made primarily from fish mint, blanched and then chilled with a mix of chili oil, garlic, and vinegar. Crisp texture with a tangy, spicy flavor.
Double Pepper Fresh Pot RabbitA Sichuan dish featuring rabbit meat stir-fried with green and red peppers, known for its spicy and fragrant flavor.
Sichuan-style Pig Trotter with SanshoA Sichuan dish featuring tender pig trotters simmered with sansho pepper, delivering a rich, numbingly spicy flavor.
Stir-Fried Duck with ChiliStir-fried duck with chili features duck meat stir-fried quickly with dried chilies and garlic. The dish has a bright red color, rich spiciness, tender duck meat, and an aromatic, fiery flavor.
Frog LegsFrogs legs, known for their tender texture and delicious flavor, are the main ingredient in this dish. Typically stir-fried with chili peppers, scallions, ginger, and garlic, the frogs' legs are carefully cooked to achieve a tender and richly flavored result—making it a nutritious and delightful delicacy.
Stir-fried Liver and KidneyLiver 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.
Garlic Shoots with Pork BellyGarlic chives with pork belly is a Chinese home-style dish using pork belly and garlic chives as main ingredients. Pork belly slices are stir-fried to release oil, then garlic chive pieces are added and stir-fried evenly, seasoned and ready to serve.
Blood皮菜 stir-fried with猪 liverBlood皮菜炒猪肝 is a Chinese stir-fry dish primarily made with pig liver and blood皮菜 (a type of leafy green). The pig liver is sliced and blanched to remove any odor, while the blood皮菜 is washed and cut into segments. In a hot wok with cold oil, minced garlic is sautéed until fragrant, then the pig liver is added and stir-fried until it changes color. Next, the blood皮菜 is added and stir-fried together. Seasonings are added and the dish is quickly tossed before serving.- Pork Tripe Soup with SoybeansA traditional Chinese soup made with pork tripe and soybeans, simmered slowly to create a rich, savory flavor.
Tofu Pudding with Dipping SauceSoft tofu pudding served with a savory dipping sauce made from soy sauce, garlic, chili oil, and green onions.
Spicy Pan-Fried ChickenA spicy stir-fried chicken dish made with chicken, chili, and Sichuan peppercorns, known for its bold, numbing heat and savory flavor.