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Xin Chuangxiang Steamed Fish (Development Zone Branch)

川菜 · ⭐ 4.8

Unit 7201, Building 7, Ruida Apartment, Xin Huan Nan Street

Dishes

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  Kung Pao Chicken

  Kung 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.
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  Stirred Black Wood Ear Mushrooms

  A refreshing cold dish made with black wood ear mushrooms and carrot strips, tossed in a dressing of garlic, vinegar, soy sauce, and sesame oil for a crisp, tangy flavor.
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  Dry Pot Bacon and Crisp Bamboo Shoots

  A Sichuan dish made with smoked pork and crisp bamboo shoots, stir-fried with chili and garlic for a spicy, savory flavor.
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  拉丝饼

  拉丝饼是一种以面粉为主要原料，加入水和少量油揉成面团后擀成薄片，经煎制或烤制而成的面食。制作过程中通过反复折叠和拉伸面团形成细密的纤维状结构，成品外皮酥脆，内部柔软，具有明显的拉丝效果。
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  Signature Boiled Fish

  Signature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
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  New-style Pepper Stir-fried Pork

  New-style chili stir-fried pork is a Chinese home-style dish using pork and chili as main ingredients. Pork, usually belly or lean meat, is sliced thin or julienned; chili, often green or red pepper, is cut into segments. First, pork is stir-fried to release oil, then chilies are added and cooked together. Seasoning completes the dish. Simple and quick to prepare, it emphasizes natural flavors and texture harmony.
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  Fried Pork Rind with Cabbage

  Oil渣 cabbage is a home-style dish made with cabbage and fried pork fat. Shredded cabbage is stir-fried with fragrant oil渣, seasoned, and ready to serve. A touch of garlic or ginger is often added for aroma, keeping the flavors simple to highlight the ingredients' natural taste.
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  Meat Sauce Rice

  Fatty rice is made by mixing cooked rice with stewed meat broth. Main ingredients include rice, pork or chicken, and seasonings like green onions, ginger, and garlic. First, simmer the meat to extract rich broth, then mix hot rice into the broth to absorb its flavor.
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  Tempting Frog Legs

  Spicy Tasty Frog is a dish primarily made with bullfrog, accompanied by side ingredients such as bean sprouts, lettuce, and wood ear mushrooms. After frying or boiling the bullfrog, it is stir-fried with spices like chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste).
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Chongqing Spicy Chicken

  Chongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.

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