Zhan Jiu Ji Zigong Dipping Sauce Vegetables (Yulin Branch)
川菜 · ⭐ 3.6
No. 48, Yulin Middle Road
Dishes
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Handmade Dantui TofuA traditional Sichuan dish made from soybeans using bile water as a coagulant, resulting in a smooth and fragrant tofu often served with chili oil and Sichuan pepper.
Crispy Beef Tripe SaladA refreshing cold dish made from beef tripe, blanched and sliced, then tossed with garlic, chili, and cilantro for a spicy, crisp bite.
Crispy Pig EarA cold dish made from pig ears, blanched and tossed with garlic, cilantro, and chili oil for a crisp texture and spicy flavor.
White-Cut RabbitA Sichuan traditional cold dish made with fresh rabbit meat boiled in cold water, then chilled and chopped, seasoned with garlic, chili oil, and Sichuan pepper for a spicy and fragrant flavor.
Steamed Beef in BowlsA dish of beef steamed in small bowls with seasonings, resulting in tender meat and rich broth.
Rice + Self-serve Dipping SauceRice served with various dipping sauces for self-selection. Main ingredients are rice, and the dipping sauce usually includes soy sauce, vinegar, chili oil, etc., which can be adjusted according to personal taste.
Premium PorkPremium pork is a dish made with high-quality pork, marinated and steamed. The meat is tender and delicate, retaining its original flavor.
Steamed EggplantSteamed eggplant is a dish made primarily with eggplant, sliced or cut into segments and steamed until tender. After steaming, it can be mixed with garlic, soy sauce, and sesame oil according to taste.
Fresh and Fragrant Pig's TripeA dish made with pig's tripe, simmered with ginger, scallions, and garlic to create a soft, fragrant, and nutritious meal.