Close

Chuan Wei Ju (Da Ying Lu Store)

川菜 · ⭐ 4.4

Daying Village Committee

Dishes

• 

  Cold-mixed Tofu Noodles

  Cold-mixed bamboo skin is a refreshing cold dish with bamboo skin as the main ingredient. First, the bamboo skin is soaked in water until soft, then cut into appropriate lengths. It is then mixed with minced garlic, cilantro, soy sauce, vinegar, chili oil, and other seasonings.
• 

  Spicy Potatoes in Dry Pot

  Dry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
• 

  Signature Boiled Fish

  Signature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
• 

  Signature Spicy Flame Fish Head

  Signature Spicy Flame Fish Head is a Sichuan dish made with fish head and spicy ingredients like chili and Sichuan peppercorns, stir-fried over high heat. It has a rich, spicy and numbing flavor, with a crispy exterior and tender interior.
• 

  Spicy Pickled Cabbage Fish

  A spicy and sour fish dish made with fresh carp, traditional pickled cabbage, and chili peppers, known for its rich flavor and tender meat.
• 

  Signature Sour Cabbage Fish

  Signature sour cabbage fish features fresh grass carp, seasoned with pickled mustard greens, ginger, garlic, and chili, then simmered in broth until flavorful.
• 

  Maoxuewang

  Maoxuewang 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.
• 

  Sichuan-style Boiled River Catfish

  Sichuan-style boiled江团鱼 is a dish featuring江团鱼 as the main ingredient, accompanied by side vegetables such as bean sprouts and greens. The江团鱼 is cut into pieces after preparation and cooked together with the vegetables in a specially prepared spicy and numbing broth. Finally, Sichuan peppercorns and chili powder are sprinkled on top, and hot oil is poured to enhance the aroma.
• 

  Grilled Grass Carp with Fermented Black Beans

  Carp is marinated and grilled over charcoal, seasoned with fermented black beans. Main ingredients are carp and fermented black beans, with possible additions of ginger, scallions, and garlic to enhance flavor.
• 

  Spicy Grilled Grass Carp

  Grilled grass carp marinated and cooked over charcoal, featuring fish and seasonings with added chili and Sichuan pepper for flavor.
• 

  Crispy Eggplant from Old Store

  Old-store crispy eggplant is a dish featuring eggplant fried until the skin is crunchy and the inside tender, typically served with a sauce made from garlic, scallions, soy sauce, sugar, and vinegar, mixed and eaten together.
• 

  Spicy and Sour Tofu Noodles

  Sour spicy cold tofu is a chilled dish made from mung bean or pea starch, mixed with chili oil, vinegar, garlic, soy sauce, and cilantro. The starch is boiled in water, cooled to set, cut into strips or cubes, then tossed with seasonings.
• 

  JinYiWei Stir-Fried Chicken

  JinYiWei Stir-Fried Chicken is a Chinese home-style dish made with chicken as the main ingredient, stir-fried with scallions, ginger, garlic, and other seasonings. It is characterized by tender meat and rich flavor.
• 

  Spicy Tasty Frog Legs

  Frogs legs stir-fried with chili, Sichuan pepper, ginger, and garlic. Tender frog meat marinated and cooked with spicy seasonings for deep flavor.
• 

  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
• 

  Spicy Sichuan-Style Roasted Jiangtou Fish

  Spicy Sichuan-style roasted Jiangtou fish is a Sichuan dish made with Jiangtou fish and spices such as chili and Sichuan pepper. The fish meat is tender, the skin is crispy, and it has a spicy and fragrant taste.

Reviews