Jiupin Gongfu Rabbit · Sichuan River Cuisine (Jiaozidao Store)
川菜 · ⭐ 4.6
Annex No. 425, No. 399, Jiaozi Avenue
Dishes
Nine-Color Yang-Yang RabbitA creative Sichuan dish featuring rabbit meat layered with various ingredients, creating a red-and-white 'Yang-Yang' effect, rich in spicy and numbing flavors.
Fresh Frog with Young GingerZi Jiang Fresh Pot Rabbit is a dish made with rabbit meat as the main ingredient, cooked with young ginger, garlic, chili and other辅料. Rabbit pieces are stir-fried with young ginger slices, then stewed with seasonings until tender and flavorful.
Cold-Pressed BeefCold beef is a dish made primarily from beef, which is marinated, boiled, sliced, and then mixed with a special seasoning to create a flavorful cold dish. It has a bright red color, tender meat, and a rich taste.
Braised Dish PlatterA classic Chinese cold dish featuring a variety of ingredients like tofu, eggs, pork trotters, chicken wings, and bean curd sheets, slowly simmered in a secret braising sauce for rich flavor.
Da'an Braised BeefDa'an Braised Beef is a Chinese dish made with beef brisket slowly cooked in soy sauce and spices until tender and flavorful.
Jingcheng Mute RabbitA Sichuan dish made with rabbit meat slowly stewed in spices and chili, seasoned without salt to highlight the aromatic flavors.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Stir-Fried Pork IntestinesA Sichuan dish made by quickly stir-frying pork intestines with chili, garlic, and ginger for a spicy, aromatic flavor.
Premium Twice-Cooked PorkPremium stir-fried pork belly is made with fatty pork slices cooked and then stir-fried with green peppers and garlic chives. Seasoned with doubanjiang, fermented black beans, and chili for a spicy, flavorful dish.
Zigong Cold-Cooked RabbitZigong cold-cooked rabbit is a Sichuan dish featuring rabbit meat as the main ingredient. The rabbit is cut into pieces, deep-fried until slightly golden, then stir-fried with chili, Sichuan pepper, ginger, and garlic. The finished dish has a bright red color, with a spicy, numbing, fresh, and fragrant taste, and firm, chewy rabbit meat.
Diving FishDiving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
Fushun Tofu FlowerFushun Tofu Flower is a traditional dish from Fushun, Sichuan, made with finely textured tofu and served with a special dipping sauce of chili oil, Sichuan pepper powder, garlic, and soy sauce.
Wind-Blown Spare RibsWind-dried spare ribs is a dish made primarily from pork ribs, seasoned and air-dried to develop a unique flavor. The ribs are marinated, then hung in a well-ventilated area to naturally dry, resulting in firm texture and rich taste without cooking.
Spicy Rabbit HeadsSpicy rabbit heads are a dish made primarily from rabbit heads, blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The rabbit heads are cleaned thoroughly and fully infused with flavor, resulting in a soft, richly flavored dish.