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Fresh Shrimp Sichuan Kitchen

川菜 · ⭐

No. 38 Jiuru Village, South Section 3, 1st Ring Road

Dishes

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  Fresh Frog with Young Ginger

  Zi Jiang Fresh Pot Rabbit is a dish made with rabbit meat as the main ingredient, cooked with young ginger, garlic, chili and other辅料. Rabbit pieces are stir-fried with young ginger slices, then stewed with seasonings until tender and flavorful.
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  Cold-mixed pig's head meat

  Cold拌 pig's head meat is a chilled dish made primarily from cooked pig's head meat, sliced and mixed with scallions, ginger, garlic, cilantro, soy sauce, vinegar, chili oil, and sesame oil.
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  Big County Intestine and Blood Duck Dish

  A Sichuan dish made with pork intestines and duck blood, simmered with vegetables and spices for a bold, spicy flavor.
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  宫爆豆腐

  宫爆豆腐是一道以豆腐为主要食材的中式菜肴，通常使用嫩豆腐切块后油炸或煎制，再与花生、干辣椒、葱姜蒜等配料一同翻炒。调味料包括酱油、醋、糖、料酒和淀粉勾芡，使菜肴具有浓郁的酱汁风味。
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  Spicy Duck Blood Stir-fry

  A Sichuan-style dish made by quickly stir-frying duck blood with chili, garlic, and ginger, resulting in a tender and spicy flavor.
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  Spicy Specialty Shrimp

  Spicy shrimp dish made with fresh large shrimp, stir-fried with dried chilies, Sichuan peppercorns, ginger, and garlic. Shrimp are deveined, blanched or sautéed, then seasoned and mixed evenly to ensure tender, flavorful meat.
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  Mother's Stewed Pig Trotter

  A traditional home-style dish made by slow-cooking pork trotters with soybeans, ginger, and scallions until tender and flavorful.
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  Zigong Spicy Pork Kidneys

  Zigong spicy tripe is a Sichuan dish featuring pork kidneys with green pepper, red pepper, and onion. The kidneys are scored and blanched, then stir-fried quickly with chili, garlic, and ginger to retain tenderness.
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  Taro Chicken

  Yutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.
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  Bamboo Shoot and Crucian Carp

  A dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.

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