Shancheng Bangbang · Chongqing Jianghu Cuisine (Shiqiao Branch)
川菜 · ⭐ 3.8
No. 166, Huangbian Avenue
Dishes
Young Ginger Fish Roe and Fish Bladder Stir-fryA Sichuan dish featuring fish roe and fish bladder stir-fried with young ginger, offering a spicy and aromatic flavor.
Spicy Chicken from Mountain CityMountain City Spicy Chicken is a dish made primarily from chicken, stir-fried with dried chilies, Sichuan peppercorns, and other spices. The chicken is cut into pieces, marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a spicy and delicious dish.
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.
Fried Cabbage with Pork Lard CrumbsA traditional Chinese dish made by stir-frying cabbage with crispy pork lard crumbs for a savory, crunchy texture.
Spicy Pig IntestinesSpicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
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.
Sour Radish Crispy Pork Trotter PotSour Radish Crispy Pork Trotter Pot is a stewed dish primarily made with pork trotters, sour pickled radish, and various spices. The pork trotters are blanched, then pan-fried until the skin is golden and crispy. They are then placed in a clay pot together with chunks of sour radish, along with ginger, scallions, cooking wine, star anise, and other spices. The ingredients are simmered over low heat in a broth or water for an extended period until the trotters become tender and the radish absorbs the flavors. The resulting dish features a rich broth, with the trotters having a soft, gelatinous texture and the sour radish providing a refreshing tanginess that cuts through the richness.
Bishan Rabbit from ChongqingA Sichuan dish made with fresh rabbit meat stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a spicy and numbing flavor.
Spicy Frog with Fresh ChiliesFresh chili frog legs stir-fried with red chilies, garlic, ginger, and green onions. The frog legs are blanched to remove odor, then stir-fried with spices for full flavor.
Spicy Fish from LaifengA Sichuan dish made with grass carp, seasoned with chili and Sichuan peppercorns for a bold, numbingly spicy flavor.
Spicy Yellow CatfishSpicy yellow catfish is a flavorful dish made with fresh catfish and Sichuan peppercorns, chili, and aromatic spices.