Tianqu Ziyuan · Authentic Sichuan Cuisine (Kuan Alley Branch)
川菜 · ⭐ 4.7
No. 20 Kuan Xiangzi
Dishes
Traditional Husband and Wife Lung SliceA classic Sichuan dish made with beef offal, seasoned with chili oil, Sichuan pepper, and garlic for a spicy, numbing flavor.
Ten-Year-Old Dried Tangerine Peel Stewed Rice Field Mallard DuckTen-Year-Old Dried Tangerine Peel Stewed Rice Field Mallard Duck is a traditional Chinese dish made with ten-year-old dried tangerine peel and rice field mallard duck, cooked slowly. The tangerine peel adds a unique fragrance, and the mallard duck meat is tender and flavorful.
Spicy Chicken with Chili SauceSpicy 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.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Brush CakeMao Bi Su is a pastry made primarily from flour, formed by kneading, rolling, filling, and frying. Shaped like a brush, it has a crispy outer layer and sweet fillings such as red bean or lotus paste.
MaoxuewangMaoxuewang 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.
Lantern Shadow Fish SlicesA classic Sichuan dish made with paper-thin fish slices, stir-fried with chili and Sichuan pepper for a spicy, numbing flavor. The translucent fish resembles lantern shadows.
Charcoal Pot MeatCharcoal pot meat is a traditional Chinese dish, mainly made with pork, marinated in a clay pot and slowly cooked over charcoal. The meat is tender and flavorful with a rich aroma.
Beef Power AscendingNiu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
Special Sour Soup Bridge Snowflake BeefSpecial sour soup bridge snowflake beef is a dish made with snowflake beef, sour soup, and various side dishes. The beef is tender after stewing, and the sour soup is appetizing with a balanced sour and spicy flavor.
Salted Vegetable Braised PorkSalted Vegetable Braised Pork is a Chinese dish made with pork belly, salted vegetables (pickled mustard greens), and seasonings, slowly stewed over low heat. It has a rich and fragrant flavor, with tender and flavorful meat, and is a representative home-style dish in Sichuan cuisine.
Hot Glutinous Rice Cake with Brown SugarHot glutinous rice cake served with sweet brown sugar syrup, a traditional Chinese dessert known for its soft texture and rich flavor.
Flower ProsperityFlower Bloom Wealth is a colorful dish featuring fresh shrimp, squid, and fish as main ingredients, paired with various vegetables such as carrots, green peppers, and red peppers. The preparation involves making floral cuts on the seafood ingredients and slicing the vegetables into thin strips, then stir-frying them carefully to allow all flavors to blend perfectly, creating a visual effect like blooming flowers.
Sour Soup Beef RibbonsFresh beef slices are served in a sour soup broth with vegetables, cooked at the table using the 'hot pot' method for a tangy and savory dish.
Fish Head Buddha's DelightFish head Fugue Wall is made with fresh fish head as the main ingredient, combined with abalone, sea cucumber, bird's nest, and other seafood delicacies, carefully stewed using a slow-cooking method. All ingredients are slowly steamed in a bowl over high heat for an extended period, allowing them to blend fully and deliver a rich, aromatic flavor.
Black Truffle Foie Gras RisottoA luxurious rice dish made with premium rice, rich foie gras sauce, and black truffle, slowly simmered to perfection for a deep, aromatic flavor.
Black Bean and Green Pepper FishFresh fish fillets stir-fried with black beans and green peppers, seasoned with garlic and ginger for a savory and aromatic dish.