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Yuan Ju Xuan Jianghu Cuisine (First Innovation S68 Branch)

川菜 · ⭐ 4.4

Shouchuang S68 Commercial District

Dishes

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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Salted Pepper Shiitake

  Black pepper salt oyster mushrooms is a dish primarily made with oyster mushrooms. After washing and slicing the mushrooms, they are deep-fried until slightly golden, then stir-fried with seasonings such as black pepper salt, scallions, ginger, and garlic to fully absorb the flavors. The finished dish has a crispy exterior and tender interior with rich aroma.
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  Sauce-dipped Rabbit

  A spicy Sichuan dish made with rabbit meat marinated in a flavorful sauce of chili, Sichuan pepper, garlic, and ginger.
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  Skewered Beef Rolls

  Skewered beef rolls made by wrapping thin slices of beef around bamboo skewers and quickly cooking them, often served with garlic and onion for a savory flavor.
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  Crispy Pepper Garlic Pork Ribs

  A savory dish featuring crispy fried pork ribs stir-fried with garlic, green and red peppers. The meat is tender inside with a crunchy exterior, offering a rich, aromatic flavor.
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  Douban Soup

  A savory soup made with fermented broad bean paste, often including tofu or meat, typical of Sichuan cuisine.
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  Tofu Brain

  Tofu brain with flower vegetables like broccoli or cauliflower, blanched or stir-fried and mixed. Main ingredients: tofu brain and flower vegetables. Cut tofu into pieces and cook together, season and serve.
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  Poached Grass Carp

  A dish featuring fresh grass carp quickly blanched and seasoned with ginger, garlic, and chili for a savory flavor.
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  Blanched Fish

  Steamed fish is a dish made with fresh fish, typically grass carp or carp. The fish is sliced and briefly blanched in boiling water, then mixed with scallions, ginger, garlic, chili, and other seasonings to preserve its tender texture.
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  Flavorful Fish Maw

  A refined dish made with fish maw, simmered in broth with ham, mushrooms, and bamboo shoots for a rich, savory flavor.
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  Fresh Chili Fish

  Fresh chili fish is made with fresh fish and seasoned with fresh chilies, ginger, garlic, and green onions. The fish is marinated, then pan-fried or braised to retain tenderness and absorb flavor, while the fresh chilies add a unique aroma and mild spiciness.
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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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