Chuanjie Sichuan Restaurant (Sakura Street Branch)
川菜 · ⭐ 3.9
No. 150, Yinghua Street
Dishes
凉拌皮蛋豆腐凉拌皮蛋豆腐是一道以嫩豆腐和皮蛋为主要食材的凉菜。将豆腐切块后摆盘，皮蛋去壳切丁铺在豆腐上，加入酱油、香油、蒜末、葱花等调料拌匀即可。制作简单，口感清爽。
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Mapo TofuA classic Sichuan dish made with soft tofu, minced meat, and spicy seasonings like doubanjiang and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.
Spicy Stir-Fried Organic CauliflowerDry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
Spicy Tea Tree Mushroom Hot PotDry 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.
Spicy Stir-Fried ShrimpSpicy stir-fried shrimp in a dry pot is made with fresh large shrimp as the main ingredient, combined with辅料 such as onion, green pepper, red pepper, garlic, ginger, and dried chili peppers. It is cooked using high-heat quick stir-frying. The shrimp are deveined and blanched before being stir-fried together with seasonings, then heated in a dry pot to fully blend the flavors.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Braised BreamA traditional Chinese dish made by slow-cooking bream in a savory sauce of soy sauce, sugar, and ginger.