Spicy Jianghu (Changzhou Avenue Branch)
川菜 · ⭐ 3.5
Nos. 76, 78, and 80 East Section of Changzhou Avenue
Dishes
Spicy Pepper ChickenSpicy pepper chicken is a dish made primarily with chicken and chili peppers. Chicken pieces are blanched or pan-fried, then stir-fried with sliced peppers and seasoned to perfection. The dish has a bright color and rich flavor.
MaoxuewangMaoxuewang 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.
Double Pepper ChickenA spicy stir-fry dish made with chicken and green and red peppers, known for its bold flavor and aromatic heat.
Pickled Pepper Goose GizzardA Sichuan-style cold dish made with goose gizzard and pickled chili, known for its crisp texture and spicy-sour flavor.
Stir-Fried Water SpinachStir-fried water spinach is a dish made primarily from water spinach, prepared by quickly stir-frying in hot oil to preserve its fresh, tender texture and vibrant green color.
Sugar DumplingsSugar dumplings are small glutinous rice balls deep-fried and coated in syrup or brown sugar, offering a sweet, chewy texture.
Braised DuckA traditional Chinese dish made by slow-cooking duck meat in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
Sour Cowpea and Pork SoupA classic Sichuan dish featuring sour cowpeas and tender pork slices, simmered into a flavorful and refreshing soup.
Braised River Carp in Yellow SauceA dish featuring fresh river carp braised in a savory yellow sauce with aromatics like ginger, garlic, and scallions, resulting in tender fish and rich flavor.