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Zhi Sheng Yuan Fire Chicken

火锅 · ⭐ 4.0

Beside Yixin Tang Pharmacy, Jinxiu Avenue, Qibuchang

Dishes

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  Homestyle Earth Oven Chicken

  Freshly raised free-range chicken slowly simmered in a traditional earth oven with natural seasonings, resulting in tender meat and rich broth.
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  Potato Rice Casserole

  A hearty dish made by simmering potatoes and rice together with seasonings until the flavors blend perfectly.
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  Chaihuo Chicken

  A traditional Sichuan dish featuring chicken slow-cooked over wood fire with spicy and fragrant seasonings.
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  Secret-Recipe Smoky Firewood Chicken

  A flavorful chicken dish cooked slowly over traditional wood fire with secret spices, resulting in tender meat and rich aroma.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Bean sprouts

  Bean sprouts are vegetables grown from sprouted legume seeds, commonly including mung bean sprouts and soybean sprouts. Typically, they are cleaned and then cooked by stir-frying, boiling, or making cold dishes. They have a crisp texture and are a common ingredient in home-cooked meals.
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  Shiitake Mushroom

  Shiitake mushrooms, using fresh shiitake as the main ingredient, can be cooked into various delicious dishes after cleaning. Common preparation methods include stir-frying, stewing, and steaming. Shiitake mushrooms have a rich, tender texture, a delightful flavor, a unique aroma, and are highly nutritious with certain medicinal properties.
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  Konjac Tofu

  Konjac tofu is a food made primarily from konjac flour, processed through soaking, solidifying, and shaping. It has a smooth texture and a taste similar to traditional tofu, but with very low calories. The preparation involves mixing konjac powder with water, heating the mixture, adding a coagulant such as calcium chloride or gypsum, and cooling it to form a semi-transparent gel.

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