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Yizhangchuan · Sichuan Cuisine (Hongqiao Tian Di Branch)

川菜 · ⭐ 4.7

No. 688 Shenchang Road, Hongqiao Tiandi

Dishes

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  Yizhangchuan Maoxuewang

  A spicy Sichuan-style hot pot dish made with duck blood, tripe, beef tendons, and vegetables, seasoned with chili, Sichuan pepper, and fermented bean paste.
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  Five-Egg Fried Rice

  A simple and delicious fried rice dish made with five eggs and rice, stir-fried until fluffy and flavorful.
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  Chuan Chuan Back Pork

  A classic Sichuan dish made with pork belly, boiled then stir-fried with fermented bean paste and green onions for a rich, spicy flavor.
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  Basa Fish Mapo Tofu

  Basa fish mapo tofu combines tender basa fillets with traditional spicy tofu dish, seasoned with fermented bean paste, chili, and minced pork for a rich, numbingly spicy flavor.
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  Spicy Boiling Fish

  Fresh carp is stir-fried with vegetables and spicy ingredients, then served in a hot oil sauce for a bold, numbing flavor.
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  Spicy Frog Stir-fry

  A spicy Sichuan dish made with frog legs stir-fried quickly with chili, garlic, and ginger for a bold, numbing flavor.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Beef Minced Mapo Tofu

  A classic Sichuan dish made with soft tofu, beef mince, doubanjiang, and chili, delivering a spicy and numbing flavor.
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  Pork Lard Crumbs Stir-fried Cabbage

  A classic Chinese home-style dish featuring shredded cabbage stir-fried with crispy pork lard crumbs, offering a savory and satisfying flavor.
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  Spicy Chicken with Chili

  A classic Sichuan dish made with chicken stir-fried in a spicy blend of dried chilies and Sichuan peppercorns, known for its bold flavor and fiery heat.
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  Mother's Kidney Bean and Pig Trotter Soup

  A comforting soup made with pig trotters and kidney beans, slow-cooked to tender perfection for a rich, savory flavor.
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  Sichuan Ginger Frog Stir-fry

  A spicy Sichuan dish featuring tender frog meat stir-fried with young ginger, garlic, and chili for a bold, numbing flavor.
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  Scallion Crucian Carp

  Congcong 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.
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  Chongqing Ma Jiao Fish

  A spicy and numbing fish dish made with fresh carp, Sichuan peppercorns, chili, and fermented broad bean paste, typical of Sichuan cuisine.
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  Chongqing Mājiāo Fish (Black Fish)

  Chongqing Mājiāo Fish (Black Fish) is made with black fish as the main ingredient, stir-fried and stewed with Sichuan peppercorns, dried chilies, ginger, garlic, and other seasonings. The dish features a rich, spicy, and numbing flavor with tender fish meat and a savory broth, highlighting the bold taste of Sichuan cuisine.

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