Chuan Dang Jia · Water Boiled Fish with Jianghu Cuisine (Dong Xiqiao Store)
川菜 · ⭐ 4.6
Shop -2, No. 7 Cangjia Road (near Nanxincang Building)
Dishes
Ximiao RiceSi Miao rice is a type of rice made primarily from Si Miao rice, which is washed, soaked, and then steamed. Si Miao rice is a variety of indica rice with slender, translucent grains that become soft yet slightly elastic when cooked, offering a fresh and fragrant aroma.
Sichuan Ice JellySichuan ice jelly is a traditional Sichuan dessert made primarily from ice jelly and brown sugar syrup. The ice jelly is made from ground cherry seeds and has a smooth, tender texture. It is typically mixed with brown sugar syrup and garnished with crushed peanuts, sesame seeds, dried fruits, and other toppings. For best results, serve chilled.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Home-style Crispy Pork StripsHome-style crispy pork slices is a Chinese dish primarily made with pork tenderloin. The pork is cut into strips or slices, marinated with rice wine, salt, and starch, then coated in a thin layer of batter before being deep-fried until golden and crispy. The finished dish has a crunchy exterior and tender interior, offering a deliciously crispy texture.
Home-style Boiled FishHome-style boiled fish is a dish made with fresh fish as the main ingredient, paired with vegetables such as bean sprouts and cabbage. It is prepared by boiling the ingredients in hot water and then drizzling them with hot oil and seasonings like chili peppers and Sichuan peppercorns. The primary ingredients include grass carp or black bass, bean sprouts, cabbage, garlic, ginger, and green onions. To prepare, the fish slices are marinated with salt and cooking wine, then cooked together with the vegetables. Finally, chili powder and Sichuan pepper powder are sprinkled on top and hot oil is poured to enhance the aroma.
Stir-Fried Spicy FishStir-Fried Spicy Fish is a Chinese dish made with fresh fish and spices such as chili and Sichuan pepper, then grilled. It has a delicious spicy and numbing flavor, with a crispy outside and tender inside.
Stir-fried Napa CabbageStir-fried Napa cabbage is a home-style dish primarily made with napa cabbage (cabbage). The cabbage is sliced and quickly stir-fried in hot oil, then seasoned with minced garlic and chili to enhance aroma, preserving the vegetable's crisp and tender texture.
Spicy Pepper and Century EggBurned pepper egg is a dish primarily made with preserved eggs and burned peppers. The preparation involves peeling and slicing the preserved eggs, then mixing them with the burned peppers and seasonings to create a unique texture and flavor.
Sugar cane lotus root and agastache teaGan蔗马蹄茅根水 is a beverage made primarily from sugarcane, water chestnuts, and Imperata cylindrica root. Peel and cut the sugarcane into segments, peel and chop the water chestnuts, and wash the Imperata cylindrica root. Combine the washed root with the sugarcane and water chestnuts in a pot, add water, bring to a boil, then simmer over low heat for 30 minutes. Strain before serving.
Bold MaoxuewangBàoduì Máo Xuè Wàng is a Sichuan-style dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. After blanching and stir-frying the ingredients, they are simmered in rich broth until boiling, then seasoned with chili peppers and Sichuan peppercorns. The recipe uses generous amounts of chili and Sichuan pepper to highlight its spicy and numbing flavor profile.
Spicy Mapo ChickenMapo辣子鸡 is a dish made primarily with chicken, seasoned with chili peppers, Sichuan peppercorns, and fermented broad bean paste. The chicken is cut into pieces, marinated, then stir-fried together with fried chili peppers, Sichuan peppercorns, and broad bean paste, finally simmered with an appropriate amount of broth until fully flavored.