重庆烧鸡公私房菜
特色菜 · ⭐ 3.9
Annex No. 56, No. 113, Mulin Road
Dishes
Signature Water-Blanched FishFresh carp is briefly blanched in boiling water and then stir-fried with a secret sauce and vegetables, resulting in tender fish and rich, spicy flavor.
New-style MaoxuewangA modern take on Maoxuewang featuring duck blood, bean sprouts, soy skin, luncheon meat, and tripe, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
Chestnut Chicken CasseroleA hearty dish made with chicken and chestnuts, slow-cooked in a small pot for rich flavor and tender texture.
Liangshan Chicken StewA hearty stew featuring chicken and vegetables, slow-cooked to perfection with savory flavors.
Liangshan Chicken PotA hearty dish made with chicken and vegetables, slow-cooked in a small pot for rich flavor and tender meat.
Sichuan-style Boiled Tender BeefA Sichuan dish featuring tender beef slices cooked in a spicy broth with vegetables, known for its numbing and spicy flavor.
Stewed Chicken with Spicy SauceA spicy Sichuan-style dish made by stewing chicken with chili, Sichuan pepper, and aromatic spices, resulting in tender meat and rich flavor.
Sour Cabbage and Vermicelli SoupSour cabbage and vermicelli soup is made with sour cabbage, vermicelli, and pork or chicken slices. Sauté the cabbage, blanch to remove odor, then boil with meat slices. Add soaked vermicelli and simmer until cooked through, then season.