Jiu Xiang Ecological Restaurant (Xiyuan Liuzhen Branch)
特色菜 · ⭐ 3.9
Unit 1-1, Building 83, No. 19 Hongguang Avenue
Dishes
Spicy Braised Lobster with Thirteen SpicesFresh lobsters are slowly braised in a rich blend of thirteen spices, chili, and Sichuan pepper, resulting in a deeply aromatic and spicy dish with tender, flavorful meat.
CrawfishFresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Handmade NoodlesHandmade noodles are small, chewy pieces of dough made by hand and typically served in broth or with sauce.
Signature Ox Head FeastA premium dish featuring slow-cooked ox head meat in a secret-spice broth, served with aromatic herbs and side dishes.
Stewed Crawfish in OilSteamed crayfish in oil is a dish made primarily with crayfish, cooked by high-heat frying or stir-frying, then simmered slowly with seasonings. Key ingredients include scallions, ginger, garlic, and chili; sometimes fermented broad bean paste or soy sauce is added for flavor. The finished dish has a bright red color and tender, flavorful shrimp meat.
Spicy Pickled Pepper Fish BallsA spicy Sichuan dish made with fish balls and pickled chili peppers, stir-fried with garlic and ginger for a tangy, numbing flavor.
Fatty Intestine with Blood CurdFatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
Garlic-Style CrawfishGarlic shrimp is a dish made with fresh crayfish as the main ingredient, stir-fried with large amounts of minced garlic, ginger slices, chili peppers, and other seasonings. First, clean and blanch the crayfish to remove any fishy odor, then sauté minced garlic and auxiliary ingredients in oil, add the crayfish and stir-fry, finally season and reduce the sauce to allow the garlic aroma to fully blend with the shrimp meat.
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.
Grilled Squid TentaclesSizzling squid tentacles dish features cleaned and sliced tentacles marinated and quickly stir-fried on a hot iron plate until slightly charred outside and tender inside, often cooked with onions, green peppers, and garlic.
Bawang RabbitA spicy Sichuan dish made with rabbit meat stir-fried with chili and Sichuan peppercorns, known for its numbing and fiery flavor.
Fresh Chili Soft-Boned CarpFresh chili soft-boned carp is made with tender carp fillets, steamed or braised with fresh chilies and aromatics, offering a spicy yet delicate flavor.
Stir-fried Eel with Chicken KidneyStir-fried Eel with Chicken Kidney is a dish made primarily with fresh eel and chicken kidneys. The eel is cleaned and cut into sections, while the chicken kidneys are rinsed. In a hot wok with oil, aromatics like ginger and garlic are stir-fried until fragrant, followed by the eel sections, which are quickly cooked until they change color. Chicken kidneys are then added and stir-fried together. Basic seasonings such as cooking wine and soy sauce may be added during the process. The dish is finished over high heat to reduce the sauce, and garnished with chopped scallions or cilantro before serving. The final dish has a glossy appearance, with tender eel and soft, glutinous chicken kidneys, offering a unique combination of flavors.
Chicken Noodle SaladChicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.