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Chuan Ying Xiao Guan

川菜 · ⭐ 4.6

No. 16-1 Shangqing Road

Dishes

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  Two-Step Back Pork

  Two-blade回锅肉 is a Chinese dish featuring pork belly as the main ingredient. Sliced pork belly is first boiled then stir-fried with fermented bean paste, garlic chives, and green peppers.
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  Pork Brain in Spicy Sauce

  A Sichuan dish featuring pork brain cooked in a spicy, numbing sauce with chili and Sichuan peppercorns.
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  Potato Shreds

  A classic Chinese home-style dish made from thinly sliced potatoes, lightly blanched and tossed with garlic, vinegar, salt, and sesame oil for a crisp, tangy flavor.
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  Sichuan Spicy Blood Duck Soup

  A classic Sichuan dish made with duck blood, tripe, beef tendons, and vegetables, stir-fried with chili, Sichuan peppercorns, and fermented bean paste for a bold spicy flavor.
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  Zhang Fei Fried Rice

  A flavorful Chinese fried rice dish made with rice, eggs, ham, peas, and carrots, seasoned with soy sauce and other seasonings.
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  Stir-Fried Eel Strips

  A dish of stir-fried eel strips with vegetables, known for its tender texture and savory flavor.
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  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
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  Tofu Flower with Beef

  Tofu flower beef is a dish featuring tender tofu and beef, sliced or shredded and cooked together. Seasoned with soy sauce, cooking wine, and starch, then slowly stewed in broth for rich flavor and silky tofu.
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  Spicy and Sour Chicken Offal

  Spicy and sour chicken offal is a dish made primarily from chicken gizzards and hearts, seasoned with pickled chili peppers, scallions, ginger, and garlic. The preparation involves stir-frying the chicken offal until cooked, then adding spicy and sour seasonings to simmer and reduce the sauce before serving.
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  Yellow Croaker

  Yellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.

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