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Chaji Cha Za Noodles Sichuan Cuisine (Wenjiang Branch)

川菜 · ⭐ 3.6

No. 7 Renhe Road, Section 3, Guanghua Avenue, Liu Cheng Subdistrict (Ground Floor, Yiyun Town)

Dishes

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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Dry Tossed Noodles with Pork Sauce

  Dry tossed mixed sauce noodles feature boiled noodles tossed with a savory sauce made from minced pork, doubanjiang, sweet bean sauce, and aromatics like scallions, ginger, and garlic.
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  Herbal Pig Trotter Soup

  A nourishing soup made with pig trotters and medicinal herbs like astragalus and angelica, slow-cooked to perfection for a rich, savory flavor.
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  Chicken Slice Salad

  A cold dish made by mixing sliced cooked chicken with vegetables like cucumber and carrot, seasoned with a savory dressing.
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  Clear Soup Matsutake Noodles

  A delicate dish featuring fresh matsutake mushrooms simmered in clear broth and served with handmade noodles, offering a light yet rich flavor.
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  Clear Soup Noodles with Vegetables

  A Chinese noodle dish made with clear broth, fresh vegetables, and lean meat, offering a light and savory flavor.
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  Braised Pork Trotter in Clear Soup

  A traditional Chinese dish made by slowly simmering pork trotters with ginger and scallions to create a clear, savory broth and tender meat.
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  Refreshing Pickled Vegetables

  Spicy pickled vegetables are made primarily from fresh vegetables, fermented and seasoned. First, the vegetables are washed and cut, then soaked in salt water to remove excess moisture. Next, garlic, chili, sugar, vinegar, and other seasonings are added for fermentation. Finally, they are sealed and stored until fully flavored.
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  Red Soup Zha Za Noodles

  A spicy Sichuan-style noodle dish with a red chili oil broth, featuring tofu residue (zha za) and hand-pulled noodles.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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