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Jiumei Pork Trotters · Folk Sichuan Cuisine (Baicao Road Branch)

川菜 · ⭐ 4.3

Poly Xiangbin International, Baicao Road

Dishes

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  Spicy Roast Duck

  Mao Kao Ya is a dish featuring roast duck as the main ingredient, paired with various vegetables and spices. The duck is carefully roasted to achieve tender meat and crispy skin. It is then sliced and cooked together with vegetables in a specially prepared spicy sauce, absorbing the rich, spicy flavor of the broth. Finally, it is garnished with chopped green onions and sesame seeds for added aroma and visual appeal.
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  Homestyle Chicken Salad

  A dish made with boiled free-range chicken, shredded and mixed with garlic, cilantro, chili oil, soy sauce, and other seasonings for a fresh and savory taste.
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  Cold Pig Head Meat

  A cold dish made from boiled and chilled pork head, sliced and seasoned with garlic, ginger, soy sauce, vinegar, and chili oil for a savory, refreshing taste.
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  Salted Pork with Preserved Vegetables

  咸烧白 is a Chinese dish made with pork belly, marinated with fermented broad bean paste, soy sauce, and Sichuan peppercorns, then mixed with glutinous rice and steamed. Finally, it's pan-fried until golden for a soft, rich flavor.
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  Beef Stewed with Potatoes

  Potato and beef stew is a home-style dish primarily made with potatoes and beef. The preparation typically involves cutting the beef into chunks and simmering it, then adding potato pieces and appropriate seasonings, slow-cooking until the meat becomes tender and the potatoes are soft and creamy.
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  Mixed Free-range Chicken

  A dish made with fresh free-range chicken mixed with seasonings like scallions, ginger, garlic, and cilantro, offering a tender and refreshing taste.
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  Tender Pig's Trotter

  A Sichuan dish made by slow-cooking pig trotters until tender, seasoned with spicy and numbing spices like chili and Sichuan peppercorns.
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  Caramel Ice Tofu Pudding

  A refreshing dessert made with smooth tofu pudding topped with sweet caramel sauce and chilled for a cool, silky texture.
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  Spiced Steamed Beef with Rice Flour

  A flavorful dish made by marinating beef chunks in special spices and steaming them with rice flour, resulting in tender meat infused with aromatic rice flavor.
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  Vegetable Assortment Platter

  Vegetable platter made from a variety of seasonal vegetables, commonly including carrots, cucumbers, wood ear mushrooms, bean sprouts, seaweed, and lettuce. After blanching or dressing with a cold sauce, the vegetables are neatly arranged on a plate, preserving their natural colors and crisp texture.
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  Spicy Oil Dipping Sauce

  A spicy dipping sauce made from chili oil, Sichuan pepper, garlic, scallions, soy sauce, and vinegar, commonly used in Sichuan cuisine for cold dishes or hot pot.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Green Pepper and Century Egg

  Green pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.
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  Spicy Blood Cake

  A spicy Sichuan dish made from pig or duck blood, stir-fried with chili and Sichuan peppercorns, offering a rich, numbingly hot flavor.

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