Chengdu Impression · Sichuan Cuisine (Zichen Xiangsong Branch)
川菜 · ⭐ 3.2
3rd Floor, No. 54-322 Huazhaoli, adjacent to C1 Fitness Center, Phase III Longhu Zicheng Xiangsong
Dishes
Stir-Fried Fish SlicesA Sichuan dish featuring tender fish slices stir-fried with vegetables and spices, delivering a bold, spicy flavor.
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.
Firewood RiceFirewood rice is cooked slowly over traditional wood-fired stoves, using high-quality rice and a touch of salt. The result is fragrant, soft, and subtly smoky.
Braised Tea DuckZhangcha Duck is a traditional Chinese dish primarily made with duck. It uses plump, tender ducks that are marinated and then smoked with camphor leaves and tea leaves. The preparation involves cleaning the duck, marinating it with a special seasoning to infuse flavor, and then slowly smoking it in a smoking oven using the smoke from camphor leaves and tea leaves, allowing the duck meat to absorb the aroma and develop its unique taste.
Stir-Fried Pea ShootsStir-fried pea shoots is a home-style dish using tender pea shoots as the main ingredient. Wash fresh pea shoots, then quickly stir-fry in hot oil and season with salt to retain their fresh, tender texture.
White Oil LoofahA simple stir-fried dish made with fresh loofah and a small amount of oil, highlighting the natural flavor and tender texture of the vegetable.
Pork Knuckle and Radish SoupPork knuckle and radish soup uses pork knuckles and white radish as main ingredients. After blanching the knuckles, they are cooked together with radish until the meat separates from the bone and the radish becomes tender, resulting in a clear broth with a fresh, delicious flavor.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional snack made by mixing glutinous rice flour with brown sugar and water to form a paste, then pan-fried. The mixture is shaped into small balls or patties and fried in hot oil until golden brown on both sides, with a crispy exterior and soft, chewy interior.
Zigong Fresh Frog Hot PotA Sichuan dish featuring fresh frogs cooked with vegetables and spicy seasoning, known for its rich, numbingly spicy flavor.
Copper Pot Potato RiceA hearty dish made by simmering potatoes and rice together in a copper pot, resulting in a flavorful, soft, and satisfying meal.