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百年神厨·地道川菜(天府三街店)

川菜 · ⭐ 4.6

2nd Floor, Building B1, Dayuan International, Tianfu 3rd Street

Dishes

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  Fresh Shrimp Tofu Delight

  A dish featuring fresh shrimp and soft tofu, cooked in broth, thickened with starch, and garnished with green onions or cilantro.
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  Twice-Cooked Pork

  A classic Sichuan dish made by stir-frying boiled pork slices with green peppers and scallions, seasoned with fermented broad bean paste and chili.
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  Eighteen-Second Liver Slices

  A Sichuan dish featuring quick-fried pig liver slices with vegetables, known for its tender texture and spicy-savory flavor.
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  Handmade Stretchy Glutinous Rice Cake

  A traditional Chinese snack made from glutinous rice, pounded and stretched by hand to create a chewy, stringy texture with a sweet flavor.
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  Signature River Fish

  A signature dish featuring fresh river fish, steamed or braised with ginger, scallions, and garlic to preserve its tender texture and rich flavor.
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  Spicy Sichuan Boiled Beef and Blood Duck

  Spicy Sichuan Boiled Beef and Blood Duck is a Sichuan dish made with ingredients such as beef tripe, duck blood, and yellow throat, cooked in a spicy broth. It has a rich flavor and is known for its spicy and fragrant taste.
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  Salted Vegetable Stir-fried Pork

  Salted vegetable stir-fried pork belly is a Chinese dish primarily made with pork belly and salted vegetables. The pork belly is sliced and first boiled until cooked, then stir-fried together with the salted vegetables. Seasonings such as doubanjiang (fermented broad bean paste), garlic, and ginger are added to make the pork slices tender and flavorful, while the salted vegetables absorb the savory taste.
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  Chef's Signature Sea Bass

  Fresh sea bass steamed with ginger, scallions, and garlic, finished with a savory sauce for a delicate flavor.
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  Steamed Beef with Rice Flour

  Steamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
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  Braised Pork Rib with Lotus Root in Clay Pot

  A traditional Chinese dish featuring pork ribs and lotus root simmered slowly in a clay pot, resulting in tender meat and soft, flavorful vegetables.
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  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  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.

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