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Yonghong Sichuan Cuisine Small Tavern (Qujiang Six Branch)

川菜 · ⭐ 4.0

Tanhua Road, Qujiang No. 6

Dishes

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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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  Spicy Jiangyou Pig Intestines

  A Sichuan dish made by stir-frying pig intestines with chili, Sichuan pepper, garlic, and ginger, delivering a spicy and numbing flavor.
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  Spicy Sichuan Pork Intestines in Red Oil

  Made from pork intestines, boiled and sliced, then stir-fried with red oil, chili, and Sichuan peppercorns. Chewy texture with bold spicy and numbing flavor, rich and oily.
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  Stirred Raw Baby Bok Choy

  A cold dish made with tender baby bok choy, seasoned with garlic and chili, and dressed with hot oil for a fresh and aromatic flavor.
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  Garlic Shrimp with Vermicelli

  Fresh shrimp and vermicelli are seasoned with garlic and baked together, resulting in a fragrant dish with tender shrimp and flavorful noodles.
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  Crab Roe Tofu

  Crab roe tofu is a dish featuring soft tofu and crab roe. Tofu cubes are blanched, then simmered with sautéed crab roe to absorb its rich flavor. Finish with broth or water, thicken with cornstarch for a smooth, velvety sauce.
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  Stir-fried Shrimp with Celery

  Stir-fried celery with shrimp is a dish using celery and shrimp as main ingredients. Cut celery into segments, marinate peeled shrimp with wine and salt, stir-fry garlic in hot oil, add celery until slightly cooked, then quickly stir in shrimp and season with salt.
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  Black Tofu Bamboo

  A Chinese vegetarian dish made from black soybean-based tofu bamboo, often stir-fried or braised with savory sauce for a rich, chewy texture.

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