Zhao Gong Shan Stone Mill Tofu Brain Home-style Cuisine (Yufu Community Branch)
家常菜 · ⭐ 3.5
Upper Section, Yufu Residential Community, Wuhaoqiao Road
Dishes
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
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.
Onion Shredded PorkA classic Chinese home-style dish made with tender pork strips and sweet onions, stir-fried with seasonings for a savory flavor.
Baked Tofu PuddingA traditional Chinese snack made by baking soft tofu and serving it with a savory sauce, offering a delicate and smooth texture.
Steamed Beef with Rice FlourSteamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
Bok Choy and Vermicelli Stir-fryA Chinese home-style dish made with bok choy and vermicelli, stir-fried with garlic and soy sauce for a fresh, savory flavor.
Tofu BrainTofu brain with flower vegetables like broccoli or cauliflower, blanched or stir-fried and mixed. Main ingredients: tofu brain and flower vegetables. Cut tofu into pieces and cook together, season and serve.
Running Mountain Boiled Chicken in PotA Sichuan-style cold dish featuring marinated chicken or chicken thighs served in a special pot with chili oil, peanuts, and vegetables, offering a spicy and numbing flavor.
Sour Cabbage Blood CurdA Sichuan dish made with pig's blood and sour cabbage, simmered in broth for a tangy, spicy flavor.
Sour Cabbage TofuA Sichuan-style dish made with soft tofu and fermented cabbage, simmered in broth for a tangy and savory flavor.