Close

Suan Po Nang Chongqing Cuisine (Lucheng Road Store)

川菜 · ⭐ 3.8

No. 821 Lucheng Road

Dishes

• 

  18-Second Liver

  18-second liver is a quick-cooked dish using pork liver as the main ingredient. The liver slices are blanched in boiling water for about 18 seconds, then quickly removed to maintain a tender texture. It's typically seasoned simply with scallions, ginger, garlic, soy sauce, and cooking wine, and may include a small amount of starch for extra smoothness.
• 

  Double Pepper Frog Legs

  Double Pepper Frog Legs is a dish featuring frog legs stir-fried with green and red peppers. After preparation, the frog legs are blanched or briefly fried, then sautéed with sliced peppers and seasonings to blend flavors.
• 

  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
• 

  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
• 

  Signature Sour Fish

  Signature sour cabbage fish is made with fresh grass carp as the main ingredient, combined with pickled sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. The fish slices are stewed together with the sour cabbage, resulting in tender fish meat and a rich, flavorful broth.
• 

  Spicy Pepper Chicken Offal

  Stir-fried chicken offal with pickled chili, garlic, and ginger. Chicken organs like heart, liver, and gizzard are blanched and stir-fried with spices to blend flavors.
• 

  Hunan-style Stir-fried Beef with Green Peppers

  Hunan-style stir-fried beef with peppers is made from fresh yellow beef, quickly stir-fried with green and red peppers, onions, and other vegetables. The beef slices are marinated and then stir-fried with the vegetables to keep the meat tender and the veggies crisp.
• 

  Braised Pig's Feet in Clay Pot

  A dish made by slow-cooking pig's feet with soybeans and spices in a clay pot, resulting in tender meat and rich broth.
• 

  Braised Pork Belly in Clay Pot

  Braised pork belly in a clay pot is a dish primarily made with pork belly. The pork belly is cut into pieces and placed in a clay pot with seasonings such as soy sauce, sugar, cooking wine, and ginger slices, then slowly stewed over low heat until the meat becomes tender and develops a glossy red color.
• 

  Old Mother's Pig Trotter in Clay Pot

  A traditional Sichuan dish made with pig trotters, yellow beans, peanuts, and ginger, slow-cooked in a clay pot for rich flavor and tender texture.
• 

  Minced Pork Steamed with Earth Eggs

  A traditional Chinese dish made by steaming minced pork over beaten earth eggs, resulting in a tender and savory flavor.
• 

  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
• 

  Chongqing Twice-Cooked Pork

  A classic Sichuan dish made with pork belly, boiled and sliced, then stir-fried with fermented bean paste, green onions, and chili peppers for a rich, spicy flavor.
• 

  Chongqing Intestine and Chicken

  A spicy Sichuan dish made with pork intestines and chicken, simmered in a rich, numbingly hot sauce.

Reviews