Xiang Ba Tou Earth Bowl Dishes (Jiang Yu Cheng Branch)
川菜 · ⭐ 4.2
Shop No. 0312, Xingyi Plaza, Tianshan Avenue (next to China Merchants Bank)
Dishes
Spicy Stewed Small PotatoesA spicy stir-fried dish made with small potatoes, green peppers, and scallions, seasoned with fermented bean paste and soy sauce.
Mashed PotatoesMashed potatoes is a home-style dish primarily made from potatoes. The preparation method typically involves boiling the potatoes, peeling them, and then mashing them into a smooth consistency. Depending on personal taste, ingredients such as milk, butter, salt, and pepper can be added and mixed thoroughly.
Yibin Mustard Greens Stir-Fried Glutinous Rice BallsA Sichuan specialty dish made by stir-frying glutinous rice balls with Yibin mustard greens, offering a savory and aromatic flavor.
Spicy Triple CrunchStir-fried Three Crisps is a Chinese dish featuring pig's stomach, duck intestine, and beef tripe. Sliced ingredients are quickly blanched or fried, then stir-fried with garlic, ginger, chili, and other seasonings.
Spicy Mixed Free-range ChickenA cold dish made with tender free-range chicken slices tossed in a spicy dressing of garlic, chili oil, and herbs.
Stone Pot Tofu with Thousand LeavesStoneware tofu with minced meat, green pepper, and onion. Tofu cubes are stir-fried in a hot stoneware pot with seasonings and ingredients to absorb the flavorful sauce.
Garlic Steamed ClamsStir-fried clams with garlic, a dish featuring clams as the main ingredient, washed and cooked with garlic and seasonings to absorb the rich garlic flavor.
Tieshanping Sichuan Pepper ChickenTieshanping Sichuan pepper chicken is a dish made primarily with chicken, using fresh chicken thighs or whole chicken cut into pieces, stir-fried with plenty of Sichuan peppercorns and chili. First, the chicken is blanched to remove odor, then stir-fried with Sichuan peppercorns, dried chilies, ginger, garlic, and other seasonings to absorb the numbing aroma of the peppercorns and spicy flavor of the chilies.
Spicy Blood Curd and Intestine Stir-fryA spicy Sichuan dish made with blood curd and pork intestines, stir-fried with chili and Sichuan peppercorns for a bold, numbing flavor.