Zigong Hall (Jiamao Ye Branch)
川菜 · ⭐ 3.6
North bus stop on Fenghuang West 7th Road
Dishes
Young Ginger SquidletsA dish featuring fresh squidlets stir-fried with young ginger, garlic, and chili for a savory, aromatic flavor.
Young Ginger Sichuan-Style Boiled FishYoung Ginger Sichuan-Style Boiled Fish is a Sichuan dish made with tender fish and ingredients such as young ginger, chili peppers, and Sichuan peppercorns. The fish is tender, and the broth is spicy and fragrant.
Young Ginger Fish Offal Stir-fryA spicy Sichuan dish featuring fish offal and young ginger, stir-fried with garlic and chili for a fragrant, slightly spicy flavor.- Young Ginger Squid TipsA Sichuan dish made with fresh squid tips and young ginger, stir-fried with garlic and chili for a spicy, aromatic flavor.
Dry-Fried Pork IntestinesDry-fried intestines is a Chinese dish made primarily from pig intestines. After blanching to remove odor and cutting into segments, it's stir-fried in oil until slightly charred, then mixed with chili, garlic, ginger, and other seasonings.
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.
Stir-Fried Eel StripsA spicy stir-fry dish made with fresh eel strips, vegetables, and aromatic spices, popular in Sichuan cuisine.
Spicy Pork with Bell PeppersA spicy Sichuan dish made with pork tenderloin and bell peppers, stir-fried quickly to retain tenderness and flavor.
Spicy Duck IntestinesA Sichuan dish made by stir-frying duck intestines with chili, garlic, and ginger for a spicy and tender flavor.
Stir-Fried Water SpinachStir-fried water spinach is a dish made primarily from water spinach, prepared by quickly stir-frying in hot oil to preserve its fresh, tender texture and vibrant green color.
Stir-Fried Lotus Root SlicesStir-fried lotus root slices is a home-style dish using fresh lotus root as the main ingredient. After peeling and slicing, it's quickly stir-fried in hot oil with garlic and green pepper for aroma, then seasoned until just cooked. Simple and quick to prepare, it retains the crisp tenderness of the lotus root.
Stir-fried Small River ShrimpStir-fried small river shrimp is a Chinese dish made with fresh shrimp, quickly cooked over high heat. Main ingredients include small river shrimp, with seasonings like green onions, ginger, garlic, and sometimes chili or doubanjiang for extra flavor. Wash and dry the shrimp, then stir-fry in hot oil with aromatics until the shrimp turns color, then season and serve.
Corn and Tender RabbitA creative dish featuring tender rabbit meat and sweet corn, stir-fried together for a delicate and nutritious flavor.
Pan-fried Pork IntestinesA Chinese dish made by pan-frying cleaned pork intestines with aromatics until crispy outside and tender inside.
Stir-fried Pork with Garlic ShootsSpiced pork belly slices are first boiled, then stir-fried until the fat is rendered. Garlic chives, doubanjiang, ginger, and garlic are added to create a flavorful, non-greasy dish with tender, aromatic meat.
Spicy Chicken TendonA spicy dish made with chicken tendons stir-fried with chili and Sichuan pepper, offering a bold, numbing heat and chewy texture.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
Fresh Spicy Rabbit in PotFresh 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.