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Qing Zhanggong Huajiao Chicken (Huangniping Branch)

川菜 · ⭐ 4.1

No. 191, Huanglong Road

Dishes

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  Napa cabbage

  Napa cabbage is a common vegetable widely loved for its tender texture and nutritional value. When preparing it, the cabbage is usually washed and cut into segments, and can be stir-fried, simmered, or made into soups. Seasonings can be added according to taste during cooking.
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  Dry-Braised Mud Carp

  A Sichuan dish featuring fresh mud carp braised in a savory sauce until the broth thickens, resulting in tender, flavorful fish.
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  Spicy Pepper Chicken Offal

  Stir-fried chicken offal with pickled chili, garlic, and ginger. Chicken organs like heart, liver, and gizzard are blanched and stir-fried with spices to blend flavors.
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  Stir-Fried Seasonal Vegetables

  Stir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
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  Stone Pot Mud Carp

  Fresh mud carp is cooked in a stone pot with ginger, garlic, and chili, resulting in tender fish and rich, aromatic broth.
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  Pā Húdòu

  A traditional snack made from fava beans, cooked until soft and then stir-fried with spices for a savory, crunchy texture.
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  Sichuan Pepper Chicken

  Hua Jiao Chicken is a dish made with chicken as the main ingredient, seasoned with Sichuan peppercorns, ginger, scallions, and other spices. The chicken is marinated, then stir-fried with fried Sichuan peppercorns and chili to absorb their numbing flavor and aroma.
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  Scallion and Ginger Crucian Carp

  A traditional Chinese dish made with crucian carp, scallions, and ginger, steamed or braised to bring out the delicate flavor of the fish.
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  Chicken Blood and Pickled Vegetable Soup

  A traditional Chinese soup made with chicken blood and pickled vegetables, known for its fresh taste and simple preparation.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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