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Shi Zi Kou Riverine Cuisine • Crawfish • Sheep Spine (Longyue Xicheng Store)

川菜 · ⭐ 3.8

No. 783–789, Building A, Xiyue Center, Shu West Road

Dishes

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  Cold-Pressed Beef

  Cold beef is a dish made primarily from beef, which is marinated, boiled, sliced, and then mixed with a special seasoning to create a flavorful cold dish. It has a bright red color, tender meat, and a rich taste.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Signature Lamb Spine

  Signature lamb spine is a dish primarily featuring lamb spine as the main ingredient. The lamb spine is first marinated, then slowly stewed with specific spices and seasonings until the meat becomes tender and the marrow is smooth and flavorful.
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  Crispy Eel in Oil

  A dish featuring crispy fried eel served with a savory sauce, highlighting the tender texture of the eel and rich flavor of the oil-based dressing.
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  Sizzling Double Crisp

  Spicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Zigong Fried Chicken

  Zigong fried chicken is a dish made with chicken, typically using thigh or breast meat cut into pieces, stir-fried with vegetables like green peppers and onions. The chicken is marinated first, then pan-fried until golden, followed by adding seasonings and ingredients to blend the flavors.
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  Scallion Crucian Carp

  Congcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.
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  Pea Pod

  Pea pods are a dish made primarily from fresh pea pods, typically blanched or stir-fried to retain their tender texture. Seasoned simply with garlic and salt, or combined with meat or vegetables for a flavorful stir-fry.
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  Fresh Spicy Rabbit in Pot

  Fresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.

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