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Chai Ge Fresh Seafood · Wang Chef's Jianghu Cuisine (Shiling Branch)

川菜 · ⭐ 3.7

No. 78, Lingya Road

Dishes

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  Farmhouse Cold Tofu Jelly

  A refreshing dish made from starch-based jelly, seasoned with garlic, chili oil, soy sauce, and vinegar—perfect for summer meals.
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  Braised Pork Head

  Braised pork head is a dish made by cleaning and blanching a pig's head, then slowly simmering it in a seasoned broth until tender. The braising liquid typically includes star anise, cassia bark, bay leaves, Sichuan pepper, ginger, scallions, soy sauce, rock sugar, and cooking wine.
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  Caihuji Group Buy

  Caihuji Group Buy is a chicken dish cooked using traditional wood-fired methods, mainly made with chicken and spices such as chili and Sichuan pepper, with a spicy and fragrant flavor.
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  Braised Pork Intestines

  Stewed pork intestines is a dish primarily made with pork intestines. After cleaning and preparation, the intestines are simmered or braised with辅料 such as green onions, ginger, and garlic, resulting in tender, flavorful intestines with a rich texture.
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  Spicy Chicken with Chili Peppers

  A spicy Sichuan dish made with chicken and small chili peppers, stir-fried to a fragrant, fiery flavor.
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  Braised Duck

  A traditional Chinese dish made by slow-cooking duck meat in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
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  Green Vegetables

  A healthy dish made with fresh green leafy vegetables like spinach and lettuce, lightly stir-fried or blanched and seasoned with garlic and salt for a light, refreshing taste.
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  Zigong Twice-Cooked Pork

  A classic Sichuan dish made by boiling pork belly, then stir-frying with green peppers, scallions, and fermented bean paste for a rich, spicy flavor.
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  Glutinous Rice Flour with Fermented Rice Wine

  A sweet dessert made from glutinous rice flour and fermented rice wine, often served warm with brown sugar.
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  Fresh Spicy Rabbit in Pot

  Fresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.

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