Salt Taste
家常菜 · ⭐ 3.9
No. 858 Fuyun Avenue, Shuangfu Subdistrict (Evergrande Jinbi Tianxia Phase III)
Dishes
Cold-Pressed King Oyster MushroomA spicy Sichuan-style dish made with king oyster mushrooms, marinated and chilled for a bold, savory flavor.
Young Ginger FrogA dish made with frog meat stir-fried with young ginger, offering a fresh, spicy, and aromatic flavor.
Young Ginger DuckYoung Ginger Duck is a flavorful dish made with duck meat and fresh young ginger, stir-fried to bring out a spicy-sweet aroma and tender texture.
Spicy Rabbit StomachA Sichuan dish made with rabbit stomach stir-fried quickly with chili,花椒, and aromatics. The texture is crisp and the flavor is spicy and numbing.
Scallion Crucian CarpCongcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.
Diving FishDiving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
Fresh Spicy Rabbit in PotFresh 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.
Spicy Rabbit HeadsSpicy rabbit heads are a dish made primarily from rabbit heads, blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The rabbit heads are cleaned thoroughly and fully infused with flavor, resulting in a soft, richly flavored dish.