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He Xuan Boutique Fusion Cuisine (in Zhongdu Science Park)

其他美食 · ⭐ 3.7

Basement Level 1, Zhongdu Science & Technology Building, No. 35 Xisi Huan South Road

Dishes

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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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  Sea Emperor Dry捞 Pink Burger

  Sea Emperor Dry-Loaded Pink Burger features fresh shrimp, squid, crab meat, and vegetables like lettuce, tomato, and onion, tossed in a special sauce and served in a pink bun. No water is added during preparation to preserve the original flavors through dry mixing.
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  Clay Pot Baked Silver Cod in Three-Cup Sauce

  Silver cod pieces are simmered in a clay pot with ginger slices and green onions, then cooked slowly with three cups of sauce (typically made of rice wine, soy sauce, and sesame oil) until the fish is tender and fully absorbs the rich flavors.
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  Secret-Recipe Crispy Eel

  Spicy crispy eel is made with eel as the main ingredient, marinated and coated in starch or flour before frying until crispy. Secret seasoning is added during cooking for unique flavor.
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  Meat Patty

  Meat pie is a traditional delicacy primarily made with pork. Typically, the pork is minced and mixed with seasonings until well blended, then spread onto a flatbread and cooked by baking or pan-frying. The flatbread turns golden and crispy, while the meat filling remains tender and juicy—these two elements combine perfectly, creating an unforgettable taste.
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  Pickled Garlic Chicken Feet

  Garlic chicken feet is a cold dish made with chicken feet and pickled腊八蒜 (Laba garlic). The chicken feet are blanched and cooled, then mixed with sliced Laba garlic. Seasonings such as vinegar, sugar, salt, and chili are added, and the mixture is refrigerated for several hours or overnight to allow the flavors to meld.
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  Stir-fried Pork with Long Green Chili

  Sichuan pepper stir-fried with pork is a home-style dish primarily made with Sichuan peppers and pork. The preparation is simple: first, slice the pork and marinate it; cut the Sichuan peppers into segments. Then, heat oil in a wok, sauté minced garlic until fragrant, add the marinated pork and stir-fry until it changes color, followed by adding the Sichuan pepper segments and stir-frying until cooked through. Finally, season to taste and serve.
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  Fragrant Wine-Steamed Duck Tongue

  香糟鸭舌 is a dish made primarily from duck tongues, blanched and then marinated in fragrant rice wine. The tender duck tongues absorb the rich aroma of the wine, resulting in a fresh and delicate taste. A small amount of salt, sugar, and ginger is added during preparation to enhance flavor, with marinating time typically ranging from several hours to full absorption.
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  Majiagou Celery

  Ma Jiagou celery is a dish featuring high-quality celery from Ma Jiagou. The celery is washed, cut into segments, and either blanched or served cold with garlic, sesame oil, and salt to preserve its crisp texture.
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  Fresh Sichuan Peppercorn Beef Tripe

  Fresh flower pepper black tripe is a dish made with fresh black tripe, paired with fresh flower peppers, garlic slices, ginger slices, and dried chilies. After cleaning and preparation, the black tripe is quickly blanched or stir-fried to retain its crisp tenderness, then stir-fried with flower peppers and other seasonings.

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