Chang Xiang Ju Theme Restaurant (Xinfufangli Community Branch)
地方菜 · ⭐ 3.5
Ground-Floor Commercial Space, Building 5, Xin Fufangli, Duolun Road
Dishes
Kung Pao ChickenKung 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.
Cold AppetizerA cold appetizer dish that is refreshing and appetite-enhancing, primarily made with fresh vegetables such as cucumber, carrot, and wood ear mushroom, seasoned with适量调味料 like vinegar, garlic paste, cilantro, and a small amount of chili oil. The preparation is simple: slice the vegetables into thin strips and mix them evenly with the seasonings.
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.
汽锅荷叶蒸滑鸡汽锅荷叶蒸滑鸡以鸡肉为主料，配以荷叶包裹，使用汽锅隔水蒸制而成。鸡肉切块后腌制入味，与荷叶一同放入汽锅中，利用蒸汽缓慢加热，使鸡肉保持嫩滑口感，同时吸收荷叶清香。
汽锅蒜茸开边虾汽锅蒜茸开边虾以新鲜大虾为主料，去壳后从背部剖开，保留尾部相连，用蒜茸、姜片等调料腌制后放入汽锅中蒸制。利用蒸汽加热使虾肉鲜嫩入味，蒜香浓郁。
汽锅豉椒鱼头汽锅豉椒鱼头以新鲜鱼头为主料，配以豆豉、青红椒等辅料，采用汽锅蒸制的方式烹饪。鱼头先经腌制，再与豆豉、辣椒一同放入汽锅中，利用蒸汽缓慢加热，使鱼头鲜嫩入味，汤汁浓郁。
烧三丝烧三丝是一道以胡萝卜、青椒和木耳为主要食材的中式炒菜，将三种食材切成细丝后一同翻炒，加入适量调味料，炒制至熟透。制作过程中通常使用油、盐、酱油等基础调料，保持食材原味与口感。
Crispy Fried ChickenSalted crispy chicken is primarily made by marinating pieces of chicken breast or thigh meat, then coating them with a crunchy outer layer such as starch or breadcrumbs before frying until golden and crispy.
Egg Yolk PumpkinEgg yolk pumpkin is a dish made primarily with pumpkin and salted egg yolks. Pumpkin is peeled, cut into pieces, and steamed or boiled until tender, then mixed with fried egg yolks to absorb their aroma and oil, resulting in a soft, rich texture.
Cucumber Cold NoodlesCucumber cold tofu is a refreshing dish made with cucumber and chilled tofu. Slice or crush the cucumber, mix with cooled cooked tofu, and season to taste. No heating required—perfect for summer.