Qingliu Wang Board Duck with Silk Rabbit Country Cuisine (Xindu Branch)
川菜 · ⭐ 4.3
No. 108 Qingshui Road, Group 3, Jing'an Village, Building 14, Unit 5, Nos. 13–16
Dishes
Spicy Cold-Blanched Tripe SaladA spicy cold salad made with blanched tripe, seasoned with garlic, chili oil, and herbs for a crisp and flavorful dish.
Mixed Pig's Head MeatA cold dish made primarily with boiled pork head meat, sliced or shredded and mixed with scallions, ginger, garlic, cilantro, and seasonings like soy sauce, vinegar, sugar, and chili oil.
Salted DuckBǎng Yā is a cured duck dish made by salting, air-drying, or smoking the duck. It's seasoned with salt, spices, and seasonings, then dried or smoked to create a unique flavor.
Braised Carp Dumplings in Clay PotA dish of carp minced into filling, wrapped in dumpling wrappers and slowly stewed in a clay pot for rich flavor and tender texture.
Twisted RabbitA traditional Sichuan dish made by slicing rabbit meat into thin strips, seasoning, and skewering before frying or steaming for a tender, spicy flavor.
Lotus-Leaf Steamed FishA dish of fresh carp steamed in lotus leaves, featuring tender fish and fragrant herbal aroma.
Tofu Flower Beef Stir-fryTofu flower beef is a dish featuring tender tofu and beef. Beef slices are marinated, then stir-fried with blanched tofu flower, absorbing the savory flavor of beef while maintaining a smooth, delicate texture.
Imperial Mountain VegetableA healthy dish made with fresh mountain vegetables, often stir-fried or simmered with lean meat and mushrooms, offering a light and savory taste.
Leek and VermicelliA Chinese home-style dish made with fresh leeks and vermicelli, stir-fried together for a savory and refreshing flavor.
Chives CrispA Chinese snack made from fresh chives and flour, fried into a crispy thin sheet with a savory flavor.
Leek and Peanut SaladA cold dish made with fresh leeks and roasted peanuts, offering a crisp and fragrant taste, perfect as a side or appetizer.