Close

Tianxiang Taishan Sichuan Pepper Chicken (Jingshi West Road Branch)

地方菜 · ⭐ 3.9

No. 499, Jiyang Road, Lashan Subdistrict (opposite Hetouwang Village Committee)

Dishes

• 

  Chuan-style Mao Xue Wang

  Chuanfu Maoxuewang is a hot pot dish featuring duck blood, tripe, beef tendons, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth and garnished with green onions and cilantro.
• 

  Dry-Fried Cauliflower

  Dry-fried cauliflower is a Chinese dish primarily made with cauliflower. The cauliflower is blanched and then stir-fried with garlic, chili, and other seasonings until the surface is slightly charred, preserving its crisp and tender texture.
• 

  Dried Green Beans with Braised Pork

  Dried green beans simmered with pork belly, creating a rich, savory dish where the beans absorb the meat's flavor.
• 

  Boneless Sour Fish Soup

  A dish made with boneless fish fillets cooked in a tangy broth of tomatoes, pickled vegetables, and chili peppers, delivering a rich, spicy-sour flavor.
• 

  Taishan Sichuan Pepper Chicken

  Taishan Sichuan Pepper Chicken features chicken stir-fried or braised with local Taishan Sichuan pepper, delivering a rich, numbingly aromatic flavor.
• 

  Stir-fried Chicken Strips with Celery

  A classic Chinese home-style dish featuring tender chicken strips stir-fried with crisp celery, seasoned simply for a savory taste.
• 

  Bittercress and Egg Stir-fry

  A simple and nutritious dish made by stir-frying fresh bittercress with beaten eggs, resulting in a tender and fragrant meal.
• 

  Spicy Stir-Fried Scallop Meat

  Spicy stir-fried scallops made with fresh scallop meat, chili, garlic, and ginger, quickly cooked to retain tenderness and absorb flavors.
• 

  Sour and Spicy Soup

  Hot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.

Reviews