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Warrior’s Pride Restaurant

特色菜 · ⭐ 4.4

No. 4, Lane 1, North Xiaojie Road, Xihongsi Village, Yankang Road

Dishes

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  Yunnan Wild Gastrodia Stewed Pig Stomach Chicken

  Yunnan wild ginseng stewed with pig stomach and chicken is a dish featuring pig stomach, chicken, and wild ginseng. After preparation, ingredients are simmered slowly in a clay pot until tender, preserving the original flavor.
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  Maoxuewang

  Maoxuewang 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.
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  Jianghu Lai Feng Fish

  Jianghu Laifeng Fish is a dish made from fresh carp, marinated with wine and ginger, then deep-fried until crispy, and stir-fried with fermented bean paste, chili, and Sichuan peppercorns. The dish has a bright red color, tender fish meat, and rich flavor.
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  Pan-Fried Tofu

  Pan-fried tofu is a traditional dish with tofu as its main ingredient. The tofu is sliced and pan-fried in oil until both sides are golden brown, resulting in a crispy exterior and tender interior. To enhance the flavor, you can add chopped green onions and minced ginger during cooking—simple yet delicious.
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  Spicy Chicken with Diverse Flavors

  Baiwei Spicy Chicken is a dish made with chicken as the main ingredient, seasoned with dried chilies, Sichuan peppercorns, and other spices. The chicken is marinated, then stir-fried with fried chilies and peppercorns to absorb the spicy aroma. Scallions, ginger, and garlic are typically added for flavor.
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  Spicy Mapo Tofu in Stone Pot

  Stoneware mapo tofu is made with soft tofu, minced beef or pork, and seasonings like doubanjiang, Sichuan peppercorns, and chili powder. Tofu cubes are simmered in a hot stoneware pot with meat and spices, absorbing the rich flavors, then garnished with scallions and garlic. The stoneware keeps it hot and enhances the taste.
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  Crispy Rice Dumplings

  Crispy glutinous rice balls are made with glutinous rice flour dough and filled with red bean or sesame paste. After frying, the outer layer becomes crispy. The filling is wrapped in a glutinous rice ball, shaped into a round form, then deep-fried until golden brown to create a thin, crunchy shell.
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  Spicy Frog Legs Delight

  Delicious bullfrog dish featuring tender bullfrog meat with onions, green peppers, and red peppers, stir-fried or stewed. The soft texture of the bullfrog blends beautifully with the fresh vegetables for a rich flavor.
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  Fish-Flavored Eggplant Patties

  A Sichuan dish featuring fried eggplant slices coated in starch and tossed in a tangy, sweet, and slightly spicy fish-flavored sauce made with vinegar, sugar, soy sauce, garlic, ginger, and chili.

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