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Yanwei Xian Zigong Cuisine (Jianyang Store)

川菜 · ⭐ 3.6

No. 1158, Central Section of Dongbin Road

Dishes

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  Spineless Crucian Carp

  A dish made from fresh crucian carp with all bones removed, steamed or braised to retain its tender texture and rich flavor.
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  Spicy Fresh Pork Kidney Stir-fry

  Spicy stir-fried pig kidneys with sliced kidney flowers, quickly stir-fried with green pepper, red pepper, scallions, ginger, and garlic, then seasoned. Cooking emphasizes precise heat control to maintain tender texture.
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  Fine Black Fungus

  A dish made from finely sliced black fungus, stir-fried or chilled with garlic and green onions for a crisp, savory taste.
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  Zigong Jumping Fish

  Zigong Jumping Fish is a Sichuan dish made with fresh grass carp. After cleaning the fish, it is quickly fried in hot oil, then stir-fried with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other seasonings. Finally, hot oil is poured over to enhance the aroma. The finished dish features tender fish meat and rich, flavorful sauce.
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  Cauliflower Stir-Fried with Preserved Pork

  A classic Chinese home-style dish featuring cauliflower and preserved pork, stir-fried to perfection for a savory and satisfying meal.
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  Bamboo Shoot Mushroom with Preserved Meat

  A Chinese home-style dish featuring tea tree mushrooms stir-fried with preserved meats like腊肠 and腊肉, offering a savory and aromatic flavor.
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  Wind-Blown Spare Ribs

  Wind-dried spare ribs is a dish made primarily from pork ribs, seasoned and air-dried to develop a unique flavor. The ribs are marinated, then hung in a well-ventilated area to naturally dry, resulting in firm texture and rich taste without cooking.
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  Fresh Spicy Rabbit in Pot

  Fresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.

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