A Xiang Po Rice Bowl · Grilled Fish · Stir-fried Shrimp Pot (Qidu Branch)
川菜 · ⭐ 4.7
No. 1679 Xincun 1st Road
Dishes
Wanzhou Special Grilled FishFresh carp is marinated with special spices and grilled over charcoal, served with vegetables like bean sprouts and potatoes for a flavorful, spicy dish.
Sichuan-style Mao Xue WangChuan-style Mao Xue Wang is a hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
Dry Pot ShrimpA spicy Sichuan-style dish featuring fresh shrimp stir-fried in a dry pot with vegetables and aromatic spices, resulting in a rich, savory flavor.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Spicy Pot ChickenDry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
Open Flame Baozi RiceMinghuo Baozi Rice is a traditional Chinese dish made with rice, chicken, cured sausage, and eggs, cooked over an open flame. It is characterized by its sticky rice and delicious ingredients.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Special Wanzhou Grilled FishSpecial Wanzhou grilled fish features fresh grass carp, marinated and grilled over charcoal until the skin is slightly charred, then simmered with bean sprouts, potato slices, lotus root slices, and seasonings like doubanjiang, chili, and Sichuan peppercorns.
Spicy Dry Pot ShrimpSpicy dry pot shrimp is made with fresh shrimp and vegetables, stir-fried in a wok with aromatic spices for a bold, savory flavor.
Special Clay Pot RiceSpecial clay-pot rice with preserved meats (like sausage and pork), vegetables, and egg, slowly cooked in a clay pot until rice is separate and crisp bottom layer forms. Ingredients blend at high heat for rich aroma.
Cured Meat Double Delight Clay Pot RiceRouwei Shuangpin Baozi Fan features rice cooked with cured sausage and cured pork in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom. Sliced腊味 are placed on the rice, then water is added and simmered covered.
Braised Chicken Wings with Cured MeatsBraised Chicken Wings with Cured Meats is a dish where chicken wings are stewed together with Chinese cured meats such as lap cheong (Chinese sausage) and preserved pork. Main ingredients include chicken mid-joint wings, Cantonese-style sausage, and cured pork, supplemented with ginger slices and garlic. During preparation, the chicken wings are blanched first, the cured meats are sliced, and then all ingredients are placed in a clay pot with an appropriate amount of water or broth. They are simmered over medium-low heat until the chicken wings become tender, the aroma of the cured meats is released, and the broth thickens. This dish emphasizes the natural fusion of ingredient flavors, with a straightforward cooking method.
Sour Soup Wuyu Hot PotA spicy and sour hot pot featuring fresh wuyu fish, cooked in a tangy broth made from fermented vegetables, tomatoes, and chili peppers.
Golden Soup Black Fish SlicesA Sichuan dish featuring tender black fish slices in a golden, tangy-spicy broth made from tomatoes and chicken stock.