Jiu Guo Yi Tang Sour Fish (Xicheng Hongchang Branch)
川菜 · ⭐ 4.3
No. 61, Xining South Road
Dishes
Sour Cabbage FishA spicy and sour fish dish made with fresh carp, fermented cabbage, and chili peppers, typical of Sichuan cuisine.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Eggplant and Green Beans in Soy PasteLan菜四季豆 is a dish made by stir-frying green beans with preserved olive vegetables. Green beans are washed, cut, blanched or stir-fried directly, then combined with lan菜 to absorb its savory flavor.
Jiangjin Sichuan Pepper ChickenJiangjin Sichuan Pepper Chicken features chicken stir-fried with the distinctive numbing spice of Jiangjin peppercorns, a hallmark of Sichuan cuisine.
Stir-Fried Pork LiverSpicy pig liver is a Chinese stir-fry dish featuring pig liver as the main ingredient, often paired with green peppers and onions. The liver is marinated and quickly stir-fried to retain tenderness, then seasoned and served promptly to highlight the natural flavors.
Smoked Bamboo Shoots with Preserved PorkSmoke-dried bamboo shoot and cured pork is a traditional dish, primarily made with smoked bamboo shoots and cured pork. The preparation involves soaking the smoke-dried bamboo shoots in advance, then stewing them together with the cured pork until the ingredients are fully blended and the flavor becomes rich and mellow.
Hot Love Ice JellyHot Love Ice Jelly is made primarily from crystal powder, dissolved in cold water and cooled to solidify. The finished product is transparent or semi-transparent with a smooth, refreshing texture. Served with sweet red sugar syrup, osmanthus paste, and crushed peanuts, it offers a rich sweetness and cooling refreshment.
Sour Cabbage Fish SoupSuan Cai Yu is a dish made primarily with grass carp, paired with ingredients such as sour cabbage, ginger slices, garlic cloves, and chili peppers. The fish meat is sliced and marinated with starch and egg white, then stewed together with sour cabbage. Finally, seasonings are added to enhance the flavor. The broth is rich and flavorful, while the fish meat remains tender and smooth.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Soy Sauce Marinated King Oyster MushroomSoy Sauce Marinated King Oyster Mushroom is a savory dish made by stir-frying king oyster mushrooms in a rich soy-based sauce, resulting in a tender and flavorful vegetarian option.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
Fish-Flavored Tofu with Peanut SauceFish-flavored soft tofu is a dish made primarily with tofu and seasoned with fish-flavored sauce. The tofu has a crispy exterior and tender interior, paired with a specially prepared fish-flavored sauce that delivers a unique taste.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
Stewed Pork Trotters with ChestnutsPork trotters and chestnuts are stewed together after blanching and sautéing, resulting in tender pork and sweet chestnuts in a rich, savory-sweet sauce.