Jiu Chuan Jiang Chongqing Cuisine · Water Boiled Fish (Beiyuan Nuanshi Store)
川菜 · ⭐ 4.6
No.36, Hongjun Ying South Road, Laiguangying Area (360 meters on foot from Exit A2 Northwest of Bei Yuan Lu North Metro Station)
Dishes
Traditional Twice-Cooked PorkTraditional Sichuan-style twice-cooked pork uses pork belly, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. The key is to render the fat until the slices curl slightly and develop a slight char, then season and mix well.
Dry-Fried Beef StripsDry-fried beef strips is a Chinese dish featuring beef as the main ingredient. The beef is sliced thin, marinated, then quickly stir-fried with green peppers and onions until cooked. Proper heat control ensures the beef is crispy outside and tender inside.
Spicy Kung Pao ChickenSignature Kung Pao Chicken features chicken breast, peanuts, dried chilies, and Sichuan peppercorns. Marinated chicken cubes are stir-fried with spicy chilies and peppers, then simmered in a savory sauce and finished with crispy peanuts for a rich, textured bite.
Clothesline FlatbreadDrying rack pancake is a traditional flatbread made primarily from flour, water, and a small amount of salt, which is kneaded into dough, rolled out into thin sheets, and then cooked on a flat pan or baking tray. Additional ingredients such as scallions and sesame seeds can be added during preparation to enhance flavor. It is ready to eat when both sides are lightly golden.
Sichuan-style Boiled Softshell TurtleSichuan-style boiled softshell turtle is a dish featuring softshell turtle as the main ingredient, accompanied by bean sprouts and greens. The turtle is cleaned, cut into pieces, and cooked with vegetables in water and seasonings until tender, then garnished with chopped green onions or cilantro.
Sichuan-style boiled catfishSichuan-style boiled catfish is a dish primarily made with catfish. The fish is cut into pieces, blanched in boiling water, then cooked together with vegetables such as bean sprouts and Chinese cabbage in a pot, using seasonings like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns.
Spicy Sichuan Blood Duck Hot PotHot and Spicy Blood Duck Soup is a specialty dish from Chongqing, primarily made with beef tripe, mung bean sprouts, duck blood, and various spices and chili peppers. The soup has a bright red color and rich ingredients, blending together through stewing to create a unique flavor.
Spicy Chicken of the JianghuHot and Spicy Chicken is a dish made primarily with chicken, seasoned with various spices and chili peppers. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings, resulting in a bright red color, tender texture, and rich, spicy-savory flavor.
Spicy Pepper Chicken OffalStir-fried chicken offal with pickled chili, garlic, and ginger. Chicken organs like heart, liver, and gizzard are blanched and stir-fried with spices to blend flavors.
Sichuan-style Pickled Pepper Beef TripeSpicy pickled pepper and pig's trotter is a cold dish made with pig's trotter, pickled chili, garlic slices, ginger slices, and seasonings. The trotter is cleaned, sliced, blanched, then mixed with the ingredients for a crisp, tender texture and rich flavor.
Spicy Beauty Pig TrotterSpicy Beauty Pig's Trotter, made primarily from pig's trotters and carefully prepared. The trotters are first stewed until soft and flavorful, then stir-fried with spicy seasonings to create a slightly charred surface and an aromatic spicy scent. The finished dish has a bright red color and a soft yet elastic texture.
Spicy Sichuan Boiled FishFresh and spicy boiled fish dish made with fresh grass carp, paired with bean sprouts and cabbage. Fish slices are marinated with wine and salt, then cooked with vegetables in boiling water, topped with hot oil and spices like chili and Sichuan pepper for rich flavor.