Close

Jiangyou Pig Intestine (Jinrui Road Store)

小吃快餐 · ⭐ 3.8

No. 166 Jinrui Road, Zone C, Jincheng Yijing

Dishes

• 

  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
• 

  Spicy Water-Soaked Intestines

  A Sichuan-style cold dish made with boiled pork intestines tossed in a spicy sauce of garlic, chili oil, and herbs, known for its crisp texture and bold flavor.
• 

  Pickled Blood Slices

  A spicy and sour dish made with blood slices and pickled vegetables, popular in Sichuan cuisine.
• 

  Spicy Pig Intestines

  Spicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
• 

  Sweet and Sour Cabbage

  A Chinese home-style dish made with cabbage stir-fried in a sweet and sour sauce, featuring crisp texture and balanced flavors.
• 

  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
• 

  Steamed Braised Pork with Cabbage

  A traditional Sichuan dish made by wrapping pork belly in pickled cabbage leaves and steaming until tender, offering a rich, savory flavor.
• 

  Braised Intestines with Tofu

  A Sichuan dish featuring pork intestines and soft tofu braised in a spicy sauce, resulting in rich, savory flavors.
• 

  Tofu and Intestine Rice Bowl

  A savory rice bowl featuring tender tofu and flavorful stewed pork intestines, served over steamed rice.
• 

  Braised Pork Shreds

  Shredded pork in sauce is a Chinese dish made with pork tenderloin, stir-fried with scallions, ginger, soy sauce, and sweet bean sauce until the meat is fully cooked and evenly coated.
• 

  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
• 

  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.
• 

  Mapo Tofu

  Mapo Tofu is a Sichuan dish made with soft tofu and minced beef, stir-fried with bean paste, chili peppers, and Sichuan peppercorns. It has a spicy and numbing flavor, with tender tofu and crispy meat.

Reviews