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Zhen Wei Ji · Yibang Cuisine

川菜 · ⭐ 4.4

No. 88 Annex 6, Wenhui Road, Unit 2-12

Dishes

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  Big Carp

  Big carp is a dish made with large carp, which is cleaned, seasoned, and then fried or braised in oil. The texture is tender, and the flavor is rich.
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  Young Ginger Frog

  A Sichuan dish featuring frog meat and young ginger, stir-fried to highlight the fresh aroma of ginger and tender texture of frog, with a spicy and numbing flavor.
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  Cold-Pressed King Oyster Mushroom

  A spicy Sichuan-style dish made with king oyster mushrooms, marinated and chilled for a bold, savory flavor.
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  Cold-mixed crucian carp

  Cold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
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  Salty Style Crunchy Bites

  Salt-Style Crispy Pork Bones mainly uses pork ribs and chili. After blanching, the pork bones are stir-fried with dried chilies and Sichuan peppercorns, resulting in a crisp texture and rich flavor.
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  Preserved Meat with Red Kidney Beans

  A traditional Chinese dish featuring preserved meats and red kidney beans, slow-cooked to blend flavors.
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  Duck Intestine with Dipping Sauce

  A Sichuan dish made of duck intestines served with a spicy dipping sauce, known for its crisp texture and bold flavor.
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  Tofu Brain

  Tofu brain with flower vegetables like broccoli or cauliflower, blanched or stir-fried and mixed. Main ingredients: tofu brain and flower vegetables. Cut tofu into pieces and cook together, season and serve.
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  Fresh Chili Fish Balls

  A Chinese dish featuring fresh chili peppers and fish balls, stir-fried to create a spicy and flavorful dish with tender fish balls and aromatic chili.
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  Fresh Spicy Rabbit in Pot

  Fresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.

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