Shangke Courtyard Folk Cuisine (Jinke Yangguang Xiaozhen North District Branch)
川菜 · ⭐ 4.7
No. 1020, Heshun Avenue (opposite Fengye International School)
Dishes
Six-Dish Cold Chicken SaladA Sichuan-style cold chicken salad made with chicken thighs, vegetables, and a spicy dressing of garlic, chili oil, soy sauce, vinegar, and sugar.
Shangke Double CrispA Sichuan dish made with pork stomach and duck intestine, stir-fried quickly for a crisp texture and bold spicy flavor.
Skillful Pig DumplingsSkillful Pig Dumplings is a traditional snack made mainly with glutinous rice flour and wrapped with pork filling. The outer skin is soft and chewy, and the filling is delicious, usually steamed.
Organic Sichuan-style Fish in Sour Cabbage SauceFresh carp is simmered with organic sour cabbage, chili, and spices in a rich broth, delivering a bold, tangy, and spicy flavor.
Clam Steamed EggA delicate dish made by steaming clams and eggs together, resulting in a tender and savory flavor.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Orange-Scented Flower RibsOrange-Scented Flower Ribs is a dish made with pork ribs marinated with orange peel and spices, then pan-fried. The texture is tender, with a rich orange aroma and slightly sweet seasoning.
Honghu Lotus King SoupA nourishing soup made from large lotus roots grown in Honghu Lake, combined with pork ribs or chicken and slowly simmered for a delicate, fresh flavor.- Stone Pot Century EggA traditional Chinese cold dish made with aged century eggs (pidan) mixed in a stone pot with garlic, scallions, soy sauce, and sesame oil, offering a smooth and distinctive flavor.
Sichuan Pepper FishSpicy fish dish made with fresh fish,大量花椒 and chili peppers. Fish is marinated, then pan-fried or steamed, then stir-fried with sautéed Sichuan peppercorns, dried chilies, ginger, and garlic to absorb rich aroma.
Mushroom Pork Ball SoupPork meatballs simmered with various mushrooms in a clear broth, offering a rich, savory flavor and tender texture.
Korean Pan-Fried ShrimpA dish of fresh shrimp pan-fried with Korean chili paste, garlic, and ginger, resulting in a savory and slightly spicy flavor.
Pan-Seared RibeyePan-seared ribeye steak is a dish made with ribeye as the main ingredient, prepared by pan-searing. The ribeye is first marinated to absorb flavor, then cooked in a skillet until both sides are golden brown, resulting in tender meat and an aromatic fragrance.