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Xiao Leshan Canteen (Wangshanmen Xindu Branch)

川菜 · ⭐ 3.7

No. 27, Building 1, Type A, Xindu Residential Area, Floor 1

Dishes

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  Spicy Tripe

  Spicy tripe is a dish featuring pig kidneys as the main ingredient. The kidneys are scored, blanched, then stir-fried with green pepper, red pepper, and onion, seasoned with soy sauce, cooking wine, and starch.
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  Sichuan-style Spicy Fish

  A Sichuan dish featuring fresh fish stir-fried with dried chilies and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.
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  Spicy Pot-Steamed Chicken

  Dry pot shredded chicken is a dish made with chicken thigh meat, shredded after boiling and stir-fried in a dry pot with onions, green peppers, red peppers, and seasonings like doubanjiang, garlic, ginger, and chili.
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  Spicy Tea Tree Mushroom Hot Pot

  Dry Pot Tea Tree Mushroom is a dish primarily made with tea tree mushrooms, combined with pork belly and green peppers, stir-fried to create a rich and aromatic flavor.
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  Stewed Chicken with Spices

  Stewed chicken with spicy flavor, known as 'Burnt Chicken', is a dish primarily made with chicken, typically using male chicken cut into pieces and braised together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the meat flavorful and tender. Commonly added ingredients include doubanjiang (fermented broad bean paste), cooking wine, and soy sauce, which are slowly simmered over low heat to allow the flavors to blend harmoniously.
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  Spicy Oil Beef Tripe

  Red oil beef tripe is a dish primarily made with beef tripe. The preparation involves slicing the cooked tripe and mixing it with a specially prepared red oil dressing, resulting in a vibrant red color.
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  Green Pepper Egg Stir-fry

  A classic Chinese home-style dish made by stir-frying eggs with chopped green peppers, resulting in a tender and fragrant meal.
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  Crispy Duck

  香酥鸭 is a dish primarily made with duck, typically using a plump and tender duck that is marinated and then deep-fried until the skin becomes crispy. The preparation involves cleaning the duck thoroughly, seasoning it with spices to infuse flavor, and then frying it in hot oil until golden and crisp, forming a hard crust on the outside while keeping the inner meat juicy and tender.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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