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One Bone (Kuanzhai Alley Main Branch)

川菜 · ⭐ 4.3

No. 26 Xi'an North Road, Xi'an Road Subdistrict (opposite Chuanyu Building)

Dishes

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  卤骨头

  卤骨头是一道以猪骨为主要食材，经过焯水处理后，与多种香料和调味料一同放入锅中慢火炖煮而成的菜肴。主要配料包括八角、桂皮、生姜、葱段、酱油、料酒等，使骨头充分吸收汤汁的味道。
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  Dry Pot Spare Ribs

  A Sichuan dish made with pork ribs stir-fried in a dry pot with vegetables and spices, delivering rich, spicy flavor.
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  Stir-fried Clams with Aromatics

  A flavorful dish made by stir-frying clams with garlic, ginger, and scallions for a savory, aromatic taste.
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  Charcoal-Grilled Sticky Pork Trotter

  Charcoal-grilled pork trotter stuffed with glutinous rice, offering a crispy exterior and tender, sticky interior.
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  Tomato and Pork Rib Stew

  A comforting dish of pork ribs braised with tomatoes, resulting in a tangy and savory flavor.
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  Coarse Grain Pork Ribs

  A hearty dish featuring pork ribs slow-cooked with coarse grains like corn and millet, resulting in tender meat and flavorful grains.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Mushroom Bone Soup Pot

  A hearty soup made with pork bones and various wild mushrooms, slow-cooked to create a rich, savory broth.
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  Braised Bone with Sauce

  Stewed bones is a traditional dish made primarily with pork bones. The preparation involves first simmering the pork bones until tender, then adding a special sauce and slow-cooking them until the bones are fully infused with the rich aroma of the sauce.
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  Pot-edge Cake

  A thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
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  Spicy Chicken with Green Peppers

  A spicy Sichuan dish made with chicken and green peppers, stir-fried with dried chilies and Sichuan peppercorns for a bold, numbing heat.

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