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New Style Pot (No. 3 Section of Chuanda Road Branch)

东北菜 · ⭐ 3.7

No. 90, Section 3, Chuanda Road, Sichuan University Jiang'an Campus, Xihanggang Subdistrict, Golden Campus Square

Dishes

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  Dry-Fried Pork Intestines

  Dry-fried intestines is a Chinese dish made primarily from pig intestines. After blanching to remove odor and cutting into segments, it's stir-fried in oil until slightly charred, then mixed with chili, garlic, ginger, and other seasonings.
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  Mixed Three-Thread Salad

  Dan San Si is a cold dish primarily made with shredded carrots, cucumber, and wood ear mushrooms. To prepare it, the three ingredients are sliced into细丝, then mixed with minced garlic, cilantro, and other seasonings. Soy sauce, vinegar, and chili oil are drizzled over the mixture and tossed well to combine.
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  Sichuan Pepper Beef

  Sichuan-style pickled chili beef is a dish made primarily with beef, combined with辅料 such as pickled chili peppers, garlic, and ginger. The beef is sliced and marinated with seasonings, then stir-fried together with the pickled chilies to allow the beef to absorb the spicy and sour flavors. The result is tender, juicy meat with a rich and intense taste.
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  Braised Beef in Clay Pot

  Pot-braised beef is a dish primarily made with beef, paired with适量 vegetables such as onions and carrots, and slow-cooked in a clay pot. After long stewing, the beef becomes tender and juicy, and combined with rich seasonings, the entire dish offers a deep flavor and abundant nutrition.
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  Hot Pot Vegetables

  Hot pot vegetarian dish made with fresh vegetables like cabbage, tofu, mushrooms, and carrots, simmered in a clay pot. Ingredients are cut into pieces or slices, then cooked slowly in water over medium-low heat until tender and flavorful.
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  Minced Pork with Vegetables

  A classic Chinese home-style dish made with minced pork and vegetables, stir-fried to perfection for a savory and tender taste.
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  Sizzling Spicy Pork

  A classic Sichuan dish featuring stir-fried pork belly with vegetables and spicy sauce on a hot iron plate.
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  Fish-Flavored Eggplant Cutlets

  A Sichuan dish featuring fried eggplant slices coated in starch and stir-fried with a tangy, sweet, and spicy fish-flavor sauce made from vinegar, sugar, soy sauce, garlic, ginger, and chili.

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