Paotongshu Sun Erniang Private Kitchen
特色菜 · ⭐ 4.7
Annex No. 7 and No. 8, No. 12, Paotongshu Street, Paotongshu
Dishes
Spicy Potatoes in Dry PotDry Pot Small Potatoes is a home-style dish primarily made with small potatoes and pork belly. During cooking, the pork belly is first stir-fried to release its oil, then pan-fried small potatoes are added and simmered slowly with seasonings, allowing the potatoes to fully absorb the aroma of the meat and the flavors of the spices.
Han Yuan Gong Jiao Rock CarpA Sichuan dish featuring Han Yuan's premium chili peppers and fresh rock carp, stir-fried and simmered to create a rich, spicy flavor with tender fish meat.
Hanyuan Tribute Pepper Rock CarpHanyuan Tribute Pepper Rock Carp is a Sichuan dish made with rock carp, Hanyuan tribute pepper, ginger, garlic, and other seasonings. The fish meat is tender, with a spicy and fragrant flavor, showcasing the unique taste of Sichuan cuisine.
Salt-Style Pan-Fried ChickenA Sichuan dish featuring chicken pan-fried with garlic, ginger, and chili, delivering a savory and slightly spicy flavor.
Salt-fried PorkSalt-fried meat is a Chinese dish made primarily with pork, typically using fatty pork slices stir-fried with doubanjiang, garlic, ginger, and green peppers. The pork is first pan-fried to release oil, then seasoned and mixed with vegetables for a flavorful, tender result.
Private Home-style Stir-fried Pork with PepperA classic home-style dish made with pork belly and green peppers, stir-fried to perfection for a savory and satisfying meal.
Assorted Preserved Meats PlatterA platter of cured meats including腊肠,腊肉, and腊鸭, air-dried or smoked. Sliced and served directly or lightly steamed, offering a rich, savory flavor.
Garlic-flavored Ecological Yellow CroakerGarlic-flavored ecological yellow croaker is a Chinese dish made with fresh yellow croaker, seasoned with garlic, scallions, and ginger. The tender flesh of the yellow croaker combines with the rich garlic flavor for a delicious taste.
Bamboo Shoot and CarpFresh large carp steamed with fresh ho xiang leaves, resulting in tender fish meat and a refreshing herbal aroma.
Chenpi Cold-Pressed RabbitA Sichuan-style cold dish made with rabbit meat stir-fried with dried tangerine peel, chili, and Sichuan pepper, delivering a spicy and aromatic flavor.
Fresh Chili Sea BassFresh pepper sea bass features fresh sea bass with green and red peppers, ginger, and garlic. The fish is cleaned, scored, marinated with salt and cooking wine, then steamed or pan-fried with the peppers and ginger, finished with a savory sauce.
Ginseng Mushroom and Pig Tripe StewA savory dish featuring ginseng mushrooms and pork intestines braised together in a rich sauce, offering a delicate balance of umami and tenderness.