Tongliang District Jiu'er Home-style Cuisine
家常菜 · ⭐ 3.5
Nos. 73–75 Jiefang Road
Dishes
Hechuan Meat SlicesHechuan meat slices is a Sichuan dish made with pork tenderloin and vegetables, stir-fried to a savory, slightly spicy finish.
Home-style CarpA classic Chinese home-cooked dish featuring fresh carp cooked with ginger, garlic, soy sauce, vinegar, and sugar for a sweet and sour flavor.
Bamboo Mushroom and Pork SoupA savory soup made with fresh bamboo mushrooms and pork slices, known for its mild flavor and nourishing qualities.
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.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
White Oil Tripe StripsA Sichuan dish made with pork tripe sliced and stir-fried in clear oil with seasonings, resulting in a tender, savory flavor.
White Oil TofuA classic Chinese home-style dish made with soft tofu cooked in white oil, offering a rich and savory flavor.
Braised Beef in Clay PotPot-braised beef is a dish primarily made with beef, paired with适量 vegetables such as onions and carrots, and slow-cooked in a clay pot. After long stewing, the beef becomes tender and juicy, and combined with rich seasonings, the entire dish offers a deep flavor and abundant nutrition.
Sour Cabbage and Vermicelli SoupSour cabbage and vermicelli soup is made with sour cabbage, vermicelli, and pork or chicken slices. Sauté the cabbage, blanch to remove odor, then boil with meat slices. Add soaked vermicelli and simmer until cooked through, then season.
Sour Cabbage and Doubanjiang SoupA spicy and sour soup made with fermented cabbage and doubanjiang, often including pork or tofu, typical of Sichuan cuisine.