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Lao Zao Fang Country Cuisine (Jiulongpo Panlong Branch)

川菜 · ⭐ 4.5

No. 9 Yunlong Avenue, Jiulongpo District

Dishes

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  Pork Bone and Lotus Root Soup

  A traditional Chinese soup made with pork bones and lotus root, slow-cooked to create a rich, savory broth with tender, sweet lotus slices.
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  Butterfly Shrimp

  Peeling and splitting shrimp down the back while keeping the tail intact allows for better flavor absorption and cooking. Sauté garlic and ginger, then stir-fry with salt, rice wine, and soy sauce until the shrimp is tender and fresh.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Fried Pork Crumbs with Bok Choy

  Youzha Lianbai is a dish made primarily with pork cracklings and Chinese cabbage. First, fry the pork cracklings until fragrant, then add sliced cabbage and stir-fry until just cooked through. Season and serve.
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  Seafood Stuffed Dumpling Casserole

  A savory dish featuring egg dumplings filled with a mix of seafood like shrimp, squid, and crab sticks, simmered in broth for rich flavor.
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  Baimushu Shoots Stir-fried with Pork Ribs

  A dish made by stir-frying fresh baimushu shoots with pork ribs, seasoned with garlic and ginger for a savory, slightly spicy flavor.
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  Sweet and Sour Fish

  A classic Chinese dish featuring fried fish glazed in a sweet and sour sauce made from sugar, vinegar, soy sauce, and aromatics.
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  Bai Shi Yi Sauce Board Duck

  Bai Shi Yi Sauce Board Duck is a famous Chongqing specialty, made by marinating duck, air-drying, and then braising in a secret sauce. It has a firm texture and rich, spicy flavor.
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  Zigong Spicy Tripe

  Made from beef tripe stir-fried with chili, Sichuan pepper, and other seasonings. Crisp texture, spicy and numbing flavor, highlighting the bold taste of Sichuan cuisine.
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  Rongchang Black Kid Braised Assortment

  A flavorful Sichuan-style braised dish featuring a mix of pork trotters, chicken wings, beef, and tofu skin, slow-cooked in a secret-spice broth for rich taste.
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  Shrimp Dumpling Steamed Egg

  A Chinese dish made with eggs and fresh shrimp, gently steamed to create a silky texture with a delicate seafood flavor.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Fragrant Spicy Frog

  Fragrant and delicious frog legs dish, featuring frog legs as the main ingredient, stir-fried with bean sprouts, wood ear mushrooms, green peppers, and a secret sauce after deep-frying, resulting in a tender texture and rich aroma.

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