Chef Descends from Mountain · Back Pork (Global Center Branch)
川菜 · ⭐ 4.5
Shop B07, 4th Floor, Zone E5, New Century Global Shopping Center, No. 1700 North Tianfu Avenue
Dishes
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
Small Pot Wuchang Fresh RiceMade with premium Wuchang rice cooked in a small pot, this dish offers fluffy, fragrant grains and a naturally sweet taste—perfect as a traditional Chinese staple.
Sichuan Tibetan Black Pig Back PorkA Sichuan dish featuring tender pork from Tibetan black pigs, stir-fried with green peppers and scallions for a rich, spicy flavor.
Spicy Twice-Cooked Pork with Charred FlavorA spicy stir-fried pork dish made by cooking pork twice and adding vegetables like green peppers and scallions, known for its rich aroma and strong flavor that pairs perfectly with rice.
Sizzling Pork Stir-fryA flavorful stir-fried pork dish made with fatty pork belly, garlic, ginger, and fermented bean paste, known for its rich taste and ability to pair perfectly with rice.
Lamp Bowl Stewed PorkA Sichuan dish where pork is stir-fried with fermented bean paste and vegetables, then served in a traditional lamp bowl for enhanced aroma and texture.
Litsea Cubeba Pickled Chicken OffalA spicy Sichuan dish featuring chicken offal stir-fried with litsea cubeba and pickled chili, delivering a bold, aromatic flavor.
Pickled Pepper FrogA Sichuan dish made with frog legs stir-fried in pickled chili, garlic, and ginger, offering a spicy and tangy flavor.
Spicy Fat RabbitSpicy Fat Rabbit is a Sichuan dish made with fat rabbit meat stir-fried with chili peppers and Sichuan peppercorns. It has a rich, spicy, and numbing flavor.
Stone-ground Corn CakeA traditional snack made from fresh cornmeal ground by stone mill, shaped into cakes and pan-fried until crispy outside and soft inside, with a rich corn aroma.
Red Oil Dipping Sauce for Tofu and VegetablesRed oil dipping sauce for tofu and vegetables is a Sichuan dish made with tofu and vegetables, served with a special red oil seasoning. Main ingredients include tofu and green vegetables, which are blanched and dipped in the spicy red oil sauce.
Steamed Earth Egg with Shaozi SauceA traditional Chinese dish made by steaming earth eggs with a savory Shaozi sauce, resulting in a tender and aromatic flavor.
Fatty Intestine with Blood CurdFatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
Qinghai Pepper Stir-fried EggplantA classic Chinese home-style dish featuring eggplant and Qinghai pepper, stir-fried with seasonings for a savory, slightly spicy flavor.
Spicy Sichuan Boiled Oxtail BeefMain ingredient is oxtail beef, paired with bean sprouts and leafy greens, cooked in a spicy and numbing broth. The soup is bright red, fragrant, tender in texture, with a distinctive spicy and numbing flavor.