Discover the flavors, stories, and culture of Chengdu Restaurant in Tulsa. Food, travel tips, local events, and more from our team.
Congbao Yangrou is a classic Chinese stir-fry featuring tender lamb and fragrant scallions. The dish is beloved for its fresh aroma, juicy lamb slices, and the sweet, crisp texture of scallions. Quick cooking preserves the natural flavors, making it a staple in home-style Chinese cuisine.
Read More →Xiaochao Yangrou is a popular stir-fried lamb dish, known for its tender meat and vibrant flavors. Quick stir-frying with fresh vegetables and aromatics brings out the natural taste of lamb, complemented by a savory sauce. This dish is beloved for its simplicity, juiciness, and the perfect balance of spice and freshness.
Read More →Shouzhuayangpai is a signature lamb chop dish from Xinjiang, famous for its juicy meat and aromatic spices. Lamb ribs are boiled, then seasoned and served whole, allowing diners to enjoy the primal pleasure of eating with their hands. The dish is celebrated for its tenderness, rich flavor, and cultural significance.
Read More →Jianjiao Feiyang is a bold stir-fried lamb dish featuring tender slices of lamb and crisp green chilies. Its spicy, aromatic profile and juicy texture make it a favorite for those who love robust flavors and the heat of Sichuan cuisine.
Read More →Meicai Kourou is a celebrated dish from southern China, featuring tender pork belly layered with savory preserved mustard greens. The pork is first fried, then braised with meicai, resulting in a rich, aromatic, and melt-in-your-mouth delicacy. Its harmonious blend of flavors and textures makes it a highlight of festive tables.
Read More →Yuxiang Rousi is a signature Sichuan dish featuring tender shredded pork stir-fried with a sweet, sour, and spicy sauce. Despite its name, it contains no fish—the 'fish-fragrant' flavor comes from the aromatic blend of garlic, ginger, and chili bean paste. Its vibrant taste and appealing texture make it a favorite in Chinese restaurants and home kitchens.
Read More →Shuizhu Roupian is a beloved Sichuan dish featuring tender pork slices cooked in a spicy, aromatic broth. The combination of chili, Sichuan peppercorns, and fresh vegetables creates a mouth-numbing, flavorful experience that is both comforting and exhilarating.
Read More →Jiaoyan Paigu, or Salt and Pepper Pork Ribs, is a beloved dish featuring crispy fried pork ribs seasoned with aromatic salt and pepper. The ribs are marinated, coated, and fried until golden, then tossed with fragrant spices for a mouthwatering, crunchy treat perfect for sharing.
Read More →Huiguorou, or Twice-Cooked Pork, is a classic Sichuan dish known for its rich, savory, and slightly spicy flavor. Pork belly is first simmered, then sliced and stir-fried with peppers and fermented bean paste, resulting in tender meat with a fragrant, glossy sauce. Its bold taste and satisfying texture make it a favorite in Sichuan cuisine.
Read More →Zui Paigu, or Drunken Pork Ribs, is a flavorful dish where pork ribs are marinated in aromatic rice wine and spices, then fried to golden perfection. The result is tender, juicy ribs with a subtle wine fragrance and a savory-sweet glaze, making it a popular choice for festive occasions.
Read More →Jingjiang Rousi is a classic Beijing dish featuring tender shredded pork stir-fried in a rich, sweet-savory bean sauce. Served with thin pancakes and fresh scallions, it offers a delightful combination of flavors and textures, making it a staple in northern Chinese cuisine.
Read More →Suanxiang Paigu, or Garlic Pork Ribs, is a savory dish featuring pork ribs marinated and cooked with an abundance of garlic. The ribs are tender, aromatic, and coated in a flavorful sauce, making this dish a favorite for garlic lovers and a highlight at family meals.
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