Chongqing Jianghu Cuisine
川菜 · ⭐ 3.5
No. 8, Dingxiang Road, Huayu Beicheng Yajun Residential Community, Tian宫殿 Subdistrict
Dishes
Tai'an FishTai'an Fish is a dish made with fresh fish as the main ingredient, combined with辅料 like bean sprouts and tofu skin. The fish is cut into pieces, pan-fried until slightly golden, then stir-fried with doubanjiang, ginger, and garlic before stewing in water and adding vegetables to absorb the flavors.
Green Pepper Eel Stir-fryA dish made with fresh eel and green peppers, stir-fried with spices for a spicy and aromatic flavor.
Water-Carrying TofuA traditional Sichuan snack made with soft tofu dressed in chili oil, Sichuan pepper, garlic, and scallions, offering a smooth texture and spicy flavor.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Honghu Lotus King SoupA nourishing soup made from large lotus roots grown in Honghu Lake, combined with pork ribs or chicken and slowly simmered for a delicate, fresh flavor.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Tea Tree Duck SoupA nourishing soup made with old duck, tea tree mushrooms, and goji berries, simmered slowly for a rich, savory flavor.
Braised Pig's Intestine with LettuceA dish made by braising pork intestines with lettuce, resulting in a savory and tender texture with a crisp vegetable contrast.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Bawang RabbitA spicy Sichuan dish made with rabbit meat stir-fried with chili and Sichuan peppercorns, known for its numbing and fiery flavor.