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Chiwai Xian · Old Sichuan Cuisine (Wenshuyuan Branch)

川菜 · ⭐ 4.1

No. 18 Zaojunmiao Street

Dishes

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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Spicy Pot Rabbit

  Dry Pot Rabbit is a dish featuring rabbit meat as the main ingredient, typically stir-fried with chili, Sichuan pepper, ginger, garlic, and onion, then seasoned with a special sauce to enhance flavor and texture.
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  Dry Pot Frog

  A spicy Sichuan dish featuring fresh frog meat stir-fried with vegetables and spices in a dry pot, known for its rich, numbing heat and savory flavor.
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  Forgetful Green Pepper Chicken

  A stir-fried dish of chicken and green peppers, seasoned to perfection with a spicy kick—simple yet deeply satisfying.
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  Signature Braised Shark's Fin in Clay Pot

  A premium shark's fin dish simmered slowly in a clay pot with ham, chicken, and mushrooms, resulting in a rich, smooth texture and savory flavor.
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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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  Xiang-Style Stir-Fried Pork

  Xiang-style stir-fried pork with green peppers is a traditional Hunan dish using pork belly and green peppers. Pork slices are stir-fried to release oil, then combined with green peppers, garlic, and ginger, seasoned and cooked to perfection.
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  Spicy Pig Intestines

  Spicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
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  Spicy Crispy Intestine

  Spicy crispy intestines is a stir-fry dish primarily made with pork intestines. After cleaning and cutting the intestines into segments, they are quickly stir-fried with ingredients such as green peppers, red peppers, and garlic slices. Seasoned with soy sauce, cooking wine, and salt during preparation, this dish maintains the crisp texture of the intestines.
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  Tomato Clay Pot Chicken Wings

  A dish of chicken wings stewed in a clay pot with tomatoes, resulting in tender meat and a rich, tangy sauce.
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  Stewed Salted Pork in Pot

  Stewed salted pork in pot is a traditional Sichuan dish, mainly made with pork belly and pickled pork. After steaming, it is sliced and stewed in a clay pot, with a fresh and fragrant taste, salty with a hint of fragrance.
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  Sour Pepper Half Fish

  A dish made with a whole fish (usually grass carp or carp), deep-fried and then stir-fried with vinegar and pepper, resulting in tender fish meat with a tangy and spicy flavor.
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  Fengqing Grilled Fish

  A flavorful grilled fish dish made with fresh fish, vegetables, and spices, cooked over charcoal for a smoky aroma and tender texture.
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  Chicken Stock Radish Strips

  A dish made with shredded white radish seasoned in chicken stock, offering a fresh and savory taste.

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