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Dui Jing White-cut Chicken Yan Hua Zi

特色菜 · ⭐ 3.8

No. 52 Fuchang Road, Annex 9

Dishes

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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Dry-Braised Frog

  A Sichuan dish featuring frog cooked in a spicy, savory sauce until tender and flavorful.
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  Boiled Healthy Leg

  Boiled Healthy Leg is a dish made primarily with chicken legs, which are blanched and then stewed with seasonings. The main ingredient is chicken legs, with added scallions, ginger, and cooking wine for flavor. It has a tender texture and a light, refreshing taste.
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  Oil-Poured Pork Kidney Slices

  A dish made with pork kidney slices blanched and then topped with hot oil, garlic, chili, and herbs for a savory, aromatic flavor.
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  Pickled Chili Eel Slices

  A spicy and tangy dish made with eel slices stir-fried in pickled chili sauce, popular in Sichuan cuisine.
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  Spicy Pepper Chicken Offal

  Stir-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.
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  Fresh Bamboo Shoot Salad

  A dish made with fresh bamboo shoots, lightly dressed or stir-fried to preserve its crisp texture and natural flavor.
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  Poached Chicken

  White-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
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  Sour Cabbage with Pork Intestines

  Suancai Feichang is a dish primarily made with pork intestines and pickled cabbage. After thorough cleaning and blanching to remove odor, the pork intestines are stewed together with chopped pickled cabbage, allowing the intestines to absorb the sour aroma of the cabbage while maintaining a soft and tender texture.
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  Eel

  Eel is a dish featuring eel as the main ingredient. After cleaning and deboning, the eel is cut into segments, pan-fried until slightly golden, then simmered with seasonings like ginger, scallion, garlic, soy sauce, and cooking wine to absorb flavor. Some recipes add chili or doubanjiang for extra taste.

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