Juyu Xuan Riverine Cuisine
川菜 · ⭐ 3.9
No. 8, Longdan Road, Yanbei B District, Jinke Tianyuan Road, Dazhulin Subdistrict
Dishes
Pork Bone SoupA traditional Chinese soup made by slow-cooking pork bones and meat to create a rich, savory broth.
Steamed Crucian Carp with Chopped ChiliA dish of fresh crucian carp steamed with chopped chili and seasonings, resulting in tender fish and a spicy, aromatic flavor.
Spicy Pepper RabbitA spicy Sichuan dish featuring tender rabbit meat stir-fried with green chili peppers and aromatic spices.
Lai Feng FishLai Feng Fish is made primarily from grass carp, seasoned with fermented broad bean paste, pickled chili peppers, and other condiments, then prepared through marinating and stir-frying or boiling. The fish meat is tender and the sauce is rich and flavorful.
Skewered BeefSkewered beef is a dish made primarily with beef, cut into small pieces or thin slices, marinated, then grilled, fried, or baked on skewers. Common methods involve marinating first and quickly cooking at high heat to maintain tenderness.
Bishan RabbitBishan Rabbit is a traditional dish from Bishan, Chongqing, made with fresh rabbit meat stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a spicy and numbing flavor.
Vegetable PotA pot of fresh seasonal vegetables, such as bok choy and carrots, gently simmered with tofu or mushrooms for a light and nutritious dish.
Brown Sugar Fried Glutinous Rice BallsA traditional sweet dish made by stir-frying glutinous rice balls with brown sugar and ginger, resulting in a soft, sweet, and slightly spicy flavor.
Fermented Vegetables with Stir-Fried PorkOld pickled vegetable stir-fried pork belly is a dish made primarily with fatty pork and aged pickles. The pork slices are first boiled, then stir-fried to render fat, followed by adding the pickles and seasoning. Proper heat control ensures tender, non-greasy meat and flavorful, tangy pickles.
Crispy EggplantCrispy eggplant is a dish made primarily with eggplant, sliced or cut into strips, then fried or pan-fried to create a crispy outer layer while keeping the inside soft and tender. It's typically seasoned with soy sauce, garlic, and green onions, and sometimes coated in starch or batter for extra crunch.