Spring, Summer, Autumn, Winter Four Seasons Kitchen
川菜 · ⭐ 4.3
No. 18-8, Linbo Road, Hunhe Station East Subdistrict
Dishes
Mustard ShrimpMustard shrimp features fresh shrimp marinated in mustard sauce and pan-seared for a savory, slightly spicy flavor.
Pocket BreadA pocket饼 is a flatbread made from flour, typically filled with cooked meat, vegetables, and seasonings, then rolled or folded into a pouch shape for eating.
Taiwanese Three-Cup ChickenTaiwanese Three-Cup Chicken is a traditional Taiwanese dish primarily made with chicken thighs or breast meat. The preparation involves cutting the chicken into pieces and using equal parts of sesame oil, rice wine, and light soy sauce as the main seasonings, along with适量 of ginger, garlic, and scallions for flavor. It is then slowly simmered over low heat until the chicken is fully infused with flavor and the sauce thickens.
Slow-Cooked Angus BeefSlow-cooked premium Angus beef, tender and juicy. Main ingredient: Angus beef; seasonings include salt, black pepper, and vegetables like onion and carrot.
Four Seasons Flavor PlateA creative dish featuring four seasonal flavors: spring shoots (fragrant tofu with Chinese toon), summer fruit (cucumber salad), autumn vegetables (stir-fried pumpkin seeds), and winter meat (braised pork bits), served in colorful small plates.
Camphor Tea Spare RibsA traditional Chinese dish made by smoking pork ribs with camphor leaves and tea, resulting in a tender and aromatic flavor.
Sichuan-style Boiled River CatfishSichuan-style boiled江团鱼 is a dish featuring江团鱼 as the main ingredient, accompanied by side vegetables such as bean sprouts and greens. The江团鱼 is cut into pieces after preparation and cooked together with the vegetables in a specially prepared spicy and numbing broth. Finally, Sichuan peppercorns and chili powder are sprinkled on top, and hot oil is poured to enhance the aroma.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.- Strawberry Oat YogurtA healthy and delicious breakfast or dessert made with fresh strawberries, oats, and plain yogurt. Mix the mashed strawberries with oats and yogurt, then chill before serving for a refreshing taste.
蝶鱼头蝶鱼头以新鲜蝶鱼的头部为主要食材，经过清洗处理后，通常采用清蒸、红烧或炖煮的方式烹饪。制作时可加入姜片、葱段等辅料去腥增香，部分做法会加入少许酱油、料酒和清水调味。
Sour Cabbage River CatfishA dish made with river catfish and sour cabbage, simmered to create a rich, tangy flavor.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.- Sichuan Green Pepper Boiled ShrimpA Sichuan-style dish featuring fresh shrimp boiled with green peppercorns, delivering a numbingly aromatic and tender flavor.
Fresh Shrimp Boiled with Green Sichuan PepperFresh shrimp boiled with green Sichuan pepper, ginger slices, and scallions. The dish has a fresh and tender texture with the unique numbing flavor of green Sichuan pepper.