Tong Xiao Wan Sichuan Style Stir-Fry
小吃快餐 · ⭐ 3.8
No. 21, Tenglong Avenue, Guandi International Community, Tushan Town
Dishes
Traditional Twice-Cooked PorkTraditional Sichuan-style twice-cooked pork uses pork belly, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. The key is to render the fat until the slices curl slightly and develop a slight char, then season and mix well.
Cold-mixed Houttuynia herbCold-mixed Houttuynia cordata is a dish primarily made with Houttuynia cordata, seasoned with garlic, chili oil, vinegar, and soy sauce, simply mixed and ready to serve. It has a refreshing taste and is ideal for summer consumption.
Braised Pork with Baby Bok Choy in BrothBraised Pork with Baby Bok Choy in Broth is a soup made with baby bok choy and pork, which is stewed together to create a tender texture and a fresh, mild flavor.
Spicy Chicken Offal Dry PotA spicy Sichuan-style dish made with chicken offal and pickled chili peppers, stir-fried in a dry pot for intense flavor.
Sichuan-style Pickled Pepper Pork LiverSpicy pickled pepper pig liver is a dish featuring pig liver as the main ingredient and pickled chili peppers as the辅料. After being sliced and marinated, the pig liver is stir-fried with pickled chilies, resulting in a tender texture and mildly spicy flavor that stimulates the appetite.
Sautéed Salted PorkA classic Sichuan dish made by stir-frying pork slices with fermented bean paste and green onions, resulting in a savory and slightly spicy flavor.
Spicy Pork Minced Tofu Rice BowlA savory rice bowl topped with spicy minced pork and tofu in a rich, numbingly flavorful sauce.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.