Chuan Lao Po Ting Hu (Art Park Branch)
川菜 · ⭐ 4.1
No. 111, Section 1, North Third Ring Road, Tianfu Art Park, Building 4, 2nd Floor, Rooms 201, 202, 203, and 204
Dishes
Gua Gua RabbitA Sichuan dish made with rabbit meat stir-fried with spices like Sichuan pepper and chili, known for its spicy and numbing flavor.
Baby SquidCuttlefish仔 is a dish made primarily from small cuttlefish, typically blanched or fried after cleaning, then stir-fried with葱姜蒜 and chili to retain its tender texture.
Sichuan Beauty ChiliA spicy Sichuan dish featuring fresh beauty chilies stir-fried with garlic, ginger, and doubanjiang for a bold, aromatic flavor.
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.
Signature Jar ChickenA premium chicken dish marinated with spices and slow-cooked in a clay pot, resulting in tender meat and rich aroma.
Beef Bone Soup Mapo TofuA spicy and savory dish combining beef bone broth, tofu, and minced beef, seasoned with Sichuan peppercorns and chili.
Pork and Chive DumplingsPork and chive dumplings are made primarily with fresh pork and chives, which are finely chopped and mixed together as the filling. The dumpling wrappers are made from flour and water, shaped like small ingots. To cook, boil the dumplings in water until they float to the surface.
Spicy Chicken SlicesA classic Sichuan cold dish made with tender chicken slices tossed in spicy chili oil, garlic, and Sichuan peppercorns.
Braised Crispy PigeonBraised crispy-skinned squab pigeon is marinated, deep-fried until the skin is crunchy, then braised with soy sauce, sugar, and cooking wine. The dish has a glossy red color, tender meat, and fragrant crispy skin.
Mint Pork RibsMint pork ribs is a dish featuring pork ribs as the main ingredient, enhanced with fresh mint leaves. After marinating, the ribs are blanched or pan-fried and then stir-fried or simmered with mint, absorbing its refreshing aroma while remaining tender and cool.
Huo Xiang Thousand Island Large Crucian CarpFreshwater crucian carp from Thousand Island Lake, steamed with ho xiang and ginger, delivering a delicate, savory flavor.
Crispy FishCrunchy fish is a traditional dish made primarily from fish meat, prepared through marinating and frying. The fish meat is first seasoned with spices to absorb flavor, then coated with a batter or breadcrumbs before being deep-fried until golden and crispy.
Sauce-Flavored Mushroom DumplingsSauce-flavored mushroom dumplings feature tender mushrooms wrapped in soft dough, steamed to perfection for a rich, savory taste.