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Wang Chaojiang · Jianghu Sichuan Cuisine (Asia Bay Store)

川菜 · ⭐ 4.4

No. 290-201, Section 3 Guanghua Avenue, Yongquan Subdistrict, Wenjiang District; 2nd Floor

Dishes

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  Nine-Second Stir-Fried Pig Liver

  A quick stir-fry dish featuring tender pig liver cooked in just nine seconds with aromatics and spices, resulting in a flavorful and succulent bite.
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  Braised Pork with Pumpkin

  A Chinese home-style dish combining pork belly and pumpkin, slow-cooked until tender with rich, savory flavors.
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  Soy Sauce Potato Strips

  A fresh and savory dish made with thinly sliced potatoes stir-fried in soy sauce, garlic, and a hint of chili for a crisp, umami-rich flavor.
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  Chef's Spicy Pork Stir-Fry

  Chef's Chili Stir-Fried Pork is a dish primarily made with pork and chili peppers. The pork is sliced thinly and the chilies are cut into segments. For cooking, first stir-fry the pork over high heat until it changes color, then add the chili segments and continue to stir-fry. Season with an appropriate amount of salt and soy sauce, and finally sprinkle with chopped scallions before serving for added aroma.
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  Sichuan-style Spicy Bullfrog with Young Ginger

  Sichuan-style Spicy Bullfrog with Young Ginger is a Sichuan dish made with bullfrog, young ginger, and chili peppers. The bullfrog meat is tender and flavorful, with a spicy and fragrant taste that highlights the characteristics of Sichuan cuisine.
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  Braised Pork with Chestnuts

  Braised pork belly with chestnuts is a classic Chinese dish, primarily made with pork belly and chestnuts. To prepare it, first cut the pork belly into pieces and stir-fry until fragrant, then add chestnuts, seasonings, and适量 water, and simmer slowly until the meat is tender and the chestnuts are soft. Once the sauce has thickened, it's ready to serve.
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  Wandering Chef Roast Chicken

  A whole chicken marinated and grilled over charcoal, with a crispy skin and tender meat, served with a secret sauce.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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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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  Sour Cabbage Fish Slices

  A Sichuan dish featuring tender fish slices and sour cabbage, with a tangy and spicy flavor.
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  Pot Aromatic Cordyceps Mushroom

  Pot Aromatic Cordyceps Mushroom is a dish made with Cordyceps mushroom and seasonings, stir-fried in a pot. The Cordyceps mushroom has a fresh and tender texture with a unique flavor and strong aroma.
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  Spicy Mouth-Watering Chicken

  Spicy numbing chicken is a cold dish made with chicken thighs or whole chicken, boiled, cooled, sliced, and mixed with a spicy sauce of Sichuan peppercorns, chili oil, garlic, ginger, scallions, sesame paste, soy sauce, vinegar, sugar, and sesame oil. The dish has a bright red color, tender chicken, and a rich, spicy-savory flavor.

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