Pork Boiling Soup from the 1970s
川菜 · ⭐ 3.9
Annex No. 19, No. 2 Tenglong Avenue
Dishes
Pork Bone SoupA traditional Chinese soup made by slow-cooking pork bones and meat to create a rich, savory broth.
Double Pepper Eel with SoilA Sichuan dish featuring fresh eel stir-fried with green and red peppers, seasoned with garlic and ginger for a spicy, aromatic flavor.
Boned Sichuan Twice-Cooked PorkBoned Sichuan Twice-Cooked Pork is a traditional Sichuan dish made with pork ribs, first boiled then stir-fried. Main ingredients include pork, doubanjiang, green peppers, and garlic. It has a salty and spicy flavor with a strong Sichuan taste.
Hot-Mixed LettuceA refreshing cold dish made with fresh lettuce, blanched and tossed with garlic, chili oil, and vinegar for a crisp, tangy flavor.
White-Cut ChickenA cold dish made by boiling a whole chicken and slicing it chilled, served with ginger-garlic sauce for a fresh and tender taste.
Coiled Long BeansA Chinese home-style dish made by rolling blanched long beans into a coiled shape and stir-frying with minced meat and seasonings, resulting in a savory and slightly spicy flavor.
Wofeng CornWofeng corn is a traditional Chinese snack made primarily from fresh corn, steamed or boiled. Its outer layer is crispy, and the inside is soft and chewy, with a unique texture.
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.
Crispy EggplantCrispy eggplant is a dish made primarily with eggplant, sliced or cut into strips, then fried or pan-fried to create a crispy outer layer while keeping the inside soft and tender. It's typically seasoned with soy sauce, garlic, and green onions, and sometimes coated in starch or batter for extra crunch.
Spicy Pig IntestinesSpicy tripe is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with dried chilies and Sichuan peppercorns. It has a bright red color, tender yet chewy tripe, and rich spiciness.