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Ba Niang Home Cooking (Nanping Branch)

Sichuan cuisine · ⭐ 4.2

Annex 1, Building 7, Huayuan Wu Cun, Huayuan Road

Dishes

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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Salted Egg Yolk Corn

  Salted egg yolk corn is a dish made with fresh corn kernels and salted egg yolks. After blanching, the corn is stir-fried with cooked egg yolks to coat evenly in their rich flavor and oiliness. A touch of salt and sugar enhances the natural taste while adding depth.
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  Spicy Pepper Rabbit

  A spicy Sichuan dish made with tender rabbit meat stir-fried with green chili peppers, delivering a bold and aromatic flavor.
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  Dry-Braised Large Gourami Fish

  Dry-braised large gourami fish is a dish made with large gourami fish as the main ingredient, stir-fried until golden brown and then simmered with sauce and water. The texture is tender and the flavor is rich.
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  Spicy Pig Intestines

  Spicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
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  Coiled Eel in Dragon Shape

  A dish featuring fresh eel shaped like a coiled dragon, deep-fried and glazed with a savory sauce.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Brown Sugar Sticky Rice Porridge

  Red sugar yin rice porridge uses yin rice and brown sugar as main ingredients. After soaking, yin rice is cooked until soft and sticky, then brown sugar is added and stirred until dissolved, forming a thick porridge. No additional ingredients are used to preserve the natural flavors.
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  Old Pea and Pig's Trotter Soup

  Old pea and pig's trotter soup is made with old peas and pig's trotters, cooked for a long time. The soup is clear in color, rich in flavor, with a strong bean and meat aroma.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass. The fish is quickly blanched in boiling water, then served with a seasoned sauce or dipping condiment. The preparation emphasizes preserving the tender texture of the fish.
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  Beef and Greens Stir-Fry

  A stir-fry dish made with tender beef strips and fresh greens, quickly cooked to retain texture and flavor.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

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