Old Chengdu Restaurante Cinese Sichuan

Classic Sichuan cold dish. Cooked chicken is chopped and drizzled with a sauce containing chili oil, Sichuan peppercorns, and various seasonings. It is numbing, spicy, savory, fragrant, and tender.

Hand-torn chicken with refreshing cucumber, drizzled with Sichuan peppercorn oil. Although the menu states it's not spicy, it has the unique numbing sensation from Sichuan peppercorns, with a refreshing and tender texture.

A refreshing appetizer. Shredded chicken is mixed with shredded cucumber, usually served with a sauce made of vinegar, soy sauce, and sesame oil. It has a crisp and refreshing texture.

A famous Cantonese dish characterized by scallion oil. The chicken is tender and smooth, drizzled with a scallion and ginger sauce activated by hot oil, releasing a rich aroma and preserving the original flavor of the chicken.

A traditional Hangzhou dish. A thick soup made with minced beef, egg ribbons, mushrooms, and cilantro. It has a smooth texture and is delicious.

A light and healthy home-style soup. Silken tofu and Chinese vegetables are cooked in a clear broth with a light flavor, suitable for cutting through richness.

Appetizing soup. The sourness of the pickled cabbage blends into the soup, paired with smooth vermicelli, offering a sour and refreshing taste that is very appetizing.

Nutritious soup. Fish head is pan-fried until golden brown and then stewed with tofu. The soup is milky white, with a delicious and rich flavor.

A clear soup made with handmade meatballs and Chinese vegetables. The meatballs are tender and juicy, the vegetables are fresh, and the broth is delicious.

The most common home-style quick soup. The umami of seaweed perfectly combines with egg ribbons, resulting in a light and delicious taste.

Classic Sichuan soup. It combines sour, spicy, salty, and savory flavors. It typically contains tofu, wood ear mushrooms, eggs, and shredded bamboo shoots, thickened with a starch slurry for a rich texture.

Japanese-style soup. Based on fermented miso, with added tofu and seaweed, it has a savory and mellow flavor.

A specialty from Nanjing. Made with an old duck broth base, duck blood cubes, and vermicelli. The duck blood is tender, the vermicelli is smooth, and the broth is delicious and rich.

A sweet and sour appetizing home-style soup. Tomatoes are stir-fried to release juices, then water is added and brought to a boil, followed by a drizzle of egg mixture. The color is a mix of red and yellow, with a balanced sweet and sour taste.

A thick and sweet-savory soup. Sweet corn kernels are mixed with shredded chicken, often with egg ribbons added. It's a flavor favored by children.

A classic home-style stir-fry. Shredded pork is stir-fried with shredded green peppers over high heat. The pork is tender, the green peppers are crisp, and the flavor is savory with a hint of spice.

A nutritious stir-fry. Shredded pork is stir-fried with crisp black fungus, offering a rich texture and delicious flavor.

Famous Beijing dish. Shredded pork is stir-fried with sweet bean sauce, resulting in a rich sweet and savory flavor. Served with shredded scallions and cucumber, wrapped in tofu skin or a pancake.

Chinese burger. Soft and glutinous lotus leaf bun filled with preserved vegetable braised pork belly. The pork belly is fatty but not greasy, and the preserved vegetables absorb the meat juices, creating a rich aroma.

Famous Sichuan dish, with a "fish-fragrant" flavor profile. Made with pickled peppers, vinegar, sugar, and soy sauce, it is sweet, sour, and slightly spicy. Shredded pork is paired with ingredients like wood ear mushrooms and bamboo shoots, making it very appetizing.

Traditional cured or braised pork. Pork is marinated or cooked with soy sauce and spices, resulting in a bright red color, savory taste, and unique flavor.

Beef chunks braised with bamboo shoots. The beef is tender and flavorful, the bamboo shoots are crisp and refreshing, and the sauce is rich.

A sour and spicy appetizing stir-fry. Beef slices are stir-fried with fermented kimchi. The sourness of the kimchi makes the beef more tender and flavorful, making it a great dish with rice.

A quick home-style stir-fry. Beef slices are tender, and celery is fragrant and crisp. The combination offers rich texture and a savory flavor.

Usually served on a sizzling hot plate. The beef tenderloin is tender, coated in a rich black pepper sauce, with the sweetness of onions.

A Sichuan-style stir-fry. Pickled peppers provide a unique sour and spicy flavor, the beef is tender, and it's very spicy, stimulating the appetite.

Crispy on the outside, tender on the inside shrimp. The shrimp shells are fried until crispy and sprinkled with salt and pepper powder (Sichuan peppercorns and salt stir-fried together). It's savory and crispy, perfect with drinks.

A hearty dry-pot dish. It combines the deliciousness of chicken and shrimp with various vegetables, seasoned with a spicy and savory dry-pot sauce, slow-cooked over low heat to allow flavors to meld.

Fragrant and rich dry-pot shrimp. The shrimp meat is firm, absorbing the flavors of spices and chili peppers, with a crispy, numbing, and savory taste.

Famous spicy crayfish. Crayfish are stewed in a fragrant spicy broth, the meat is chewy and flavorful. Peeling and eating them is a lot of fun.

A light and delicious home-style dish. Shrimp is sweet, peas are crisp, and eggs are tender. The colors are fresh, and the taste is suitable for all ages.

A popular snack from the Jiangnan region. Snails are stir-fried over high heat with scallions, ginger, garlic, and chili peppers. The sauce is rich, and the snail meat is delicious and juicy.

A representative Sichuan dish. Silken tofu is braised in a red chili bean paste sauce with minced meat. Its characteristics are numbing, spicy, hot, tender, and savory.

A savory and soft taro dish. Taro is pan-fried until crispy on the outside and tender on the inside, served on a sizzling plate, usually with a sauce, releasing a rich aroma.

A classic Sichuan vegetarian dish. Green beans are stir-fried until their skin wrinkles, then mixed with minced meat and preserved vegetable shreds. It is dry, fragrant, and crisp, making it a great accompaniment to rice.

A simple home-style stir-fry. Sweet peas are stir-fried with minced meat, offering a rich texture and a great dish to accompany rice.

A sour and spicy appetizing cold dish or stir-fry. Lotus root slices are crisp and tender, and pickled peppers provide a sour and spicy flavor, which is very appetizing and cuts through richness.

Steamed white rice, a staple of Chinese cuisine, suitable for pairing with various dishes.

Chinese fried rice with distinct grains of rice. Stir-fried over high heat with a "wok hei" aroma, the flavor varies depending on the chosen ingredients.

Chinese stir-fried noodles. Chewy noodles stir-fried with vegetables and meat over high heat, with a rich savory flavor.

A Chinese hot pot suitable for gatherings. A boiling pot of soup is placed on the table, and diners cook various meats, seafood, and vegetables themselves. Includes soup base and dipping sauce, requires advance booking.

A Chongqing specialty. Sweet potato noodles are chewy, and the soup base is sour and spicy, often sprinkled with peanuts and cilantro. You can choose different meat toppings.

Common rice noodles from Southern China. The rice noodles are white and smooth, and the broth is delicious. You can choose different meat toppings according to your preference.

Traditional Chinese noodle soup. Chewy wheat noodles served with rich bone broth and your choice of meat topping, warm and filling.