Sichuan & Hunan Home Cooking (Jiqing Road Branch)
湘菜 · ⭐ 3.6
No. 2-1 Fengyousi Road
Dishes
Stove Pot ChickenStewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
Green Pepper Egg CasseroleA Chinese home-style dish made with eggs and green bell peppers, stir-fried until tender and flavorful.
Bell Pepper Stir-fried Pig EarA stir-fry dish made with pig ear and green bell pepper, known for its crisp texture and spicy flavor.
Dry Pot Boneless Duck FeetA spicy Sichuan dish featuring boneless duck feet stir-fried in a dry pot with vegetables and aromatics, delivering a rich, savory flavor.
Wood Ear Mushroom and Pork SlicesBlack fungus with pork slices is a Chinese dish using pork tenderloin and dried black fungus. Pork is marinated, fungus soaked and blanched. Stir-fry pork first, then add fungus, season and thicken.
Fried Tofu with Pork CracklingsA classic Chinese home-style dish made by stir-frying tofu with pork cracklings for a savory, aromatic flavor.
Stir-fried猪 LiverStir-fried猪肝 is a Chinese dish primarily made with pig liver. The liver is sliced thinly and stir-fried with seasonings such as green onions, ginger, and garlic. The dish has a bright red color and a tender, fresh taste.
Sour Cowpea Chicken Offal Stir-fryA spicy stir-fry dish featuring chicken offal and sour cowpeas, seasoned with garlic and chili for a tangy, savory kick.
Snow Cabbage Yellow CroakerA dish made with fresh yellow croaker and snow cabbage, where the fish is pan-fried and simmered with the vegetable to create a savory, aromatic flavor.
Fish Bladder and Pig Intestine StewA spicy Sichuan dish made with fish bladder and pork intestines, simmered with chili and Sichuan peppercorns for a rich, numbing flavor.