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Z춘 이월 서산 회관 (팔대처점)

川菜 · ⭐ 3.9

West Gate, Hope Park, No. 57 Babadu Road, Xi Huangcun

Dishes

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  Spicy Carp from Two Rivers

  Two Rivers Spicy Sea Bass features fresh sea bass marinated and pan-fried until golden, then simmered with fermented bean paste, Sichuan peppercorns, dried chilies, ginger, and garlic. Garnished with green onions or cilantro, it offers tender, flavorful meat with a rich spicy kick.
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  Stewed水库 Fish

  Kua炖水库鱼 is a dish made from fresh fish caught in reservoirs, cooked slowly with tofu, vermicelli, scallions, ginger, garlic, and seasonings until flavorful.
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  Ancient Method Jar Meat

  Old-fashioned坛子肉 is a traditional Chinese dish made with pork belly and various spices. Pork belly is cut into pieces and cooked with scallions, ginger, star anise, cinnamon, soy sauce, cooking wine, and water in a clay pot, then sealed and slowly stewed for hours until tender and flavorful.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Fruitwood Roast Duck

  Peking duck, made from Beijing ducks, is marinated and roasted over fruit wood. The duck is inflated, cleaned, gutted, seasoned with special spices, then slowly roasted until crispy skin and tender meat.
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  Pickled Mustard Stem Braised Pork

  Pickled mustard stem braised pork is a traditional Chinese dish made with pork belly and pickled mustard leaves. The pickled mustard leaves have a unique salty and fragrant flavor, which pairs well with the fatty and lean pork belly, offering a rich taste.
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  Salted Pepper Crispy Tofu

  Peppe salt crispy tofu is a dish made with soft tofu, sliced and coated in starch or flour, then deep-fried until crispy, then stir-fried with pepper salt and aromatics like green onion, ginger, and garlic for even seasoning.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
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  Cheese Baked Fresh Shrimp

  Fresh shrimp baked with cheese, resulting in tender, flavorful meat and a rich, melty cheese topping.
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  Blueberry Yam

  Blueberry yam is a dessert made primarily from yam and blueberry sauce. The preparation typically involves steaming the yam until tender, mashing it into a paste, mixing in an appropriate amount of sugar to taste, shaping it into desired forms, and finally drizzling with blueberry sauce for both decoration and flavor.
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  Clam Steamed Egg

  A Chinese dish made with fresh clams and eggs, steamed until tender for a delicate, savory flavor.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Delicious Frog Delight

  A spicy and flavorful dish made with frog meat, vegetables, and a special Sichuan-style sauce, known for its rich aroma and numbing heat.
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  Nanglu Charcoal Roasted Xilingerle Lamb Chops

  This dish uses high-quality Xilingerle lamb chops grilled in a nanglu oven and charcoal. The lamb is tender and juicy with a unique charcoal aroma.
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  Spicy Grilled Fish

  Spicy grilled fish is made with fresh fish as the main ingredient, marinated with various spices and chili peppers before grilling. The fish meat is tender, the skin is crispy and charred, and the spicy flavor is rich—making it a dish that excels in color, aroma, and taste.
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  Numbing Jump

  A spicy Sichuan dish featuring chili and Sichuan peppercorns, delivering a numbing and fiery flavor that excites the palate.
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  Spicy Grilled Rabbit Leg

  Spicy grilled rabbit leg features rabbit leg marinated with chili, Sichuan pepper, ginger, and garlic, then roasted until the skin is crispy and the meat tender, preserving the original flavor.

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