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Jianghu Restaurant

地方菜 · ⭐ 3.4

No. 662, Nanzhai Village, Honglu Road, Hongfu Road

Dishes

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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Spicy Sour Fish

  A classic Sichuan dish featuring fresh fish simmered in a spicy and sour broth with fermented vegetables, known for its bold flavors and tender texture.
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  Braised Eel Bones

  Mainly made from eel bones, seasoned with soy sauce, sugar, ginger slices, and simmered slowly. Features a rich, savory flavor with a slightly sweet sauce.
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  Braised Pig Trotters

  Braised pig trotters is a dish made primarily with pig trotters, simmered with scallions, ginger, star anise, and other spices after blanching to remove odor, then slowly cooked with soy sauce and sugar.
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  Braised Eggplant

  Braised eggplant is a home-style dish primarily made with eggplant. The eggplant is first cut into pieces or segments, then deep-fried until golden brown. After that, seasonings such as soy sauce, sugar, and garlic are added to braise the eggplant until it absorbs the flavors, and finally the sauce is reduced to allow the eggplant to fully absorb the broth.
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  Braised Crucian Carp

  Braised crucian carp is a Chinese dish featuring crucian carp as the main ingredient. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with葱姜蒜, soy sauce, sugar, and cooking wine until the sauce thickens and the fish absorbs the flavors.
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  Braised Chicken Feet

  A Chinese dish made by slow-cooking chicken feet in a savory sauce of soy sauce, sugar, and spices until tender and flavorful.

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