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Jiuguo Yitang Sour Fish (Yintai City Direct Store)

川菜 · ⭐ 4.0

No. 1999 Yizhou Avenue, Intime City Shopping Center, 4th Floor, Units 433 & 435

Dishes

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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Mountain City Small Tangyuan

  A traditional snack from Chongqing, made of glutinous rice balls filled with red bean or sesame paste, served in sweet syrup.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Fried Pork Crumbs with Bok Choy

  Youzha Lianbai is a dish made primarily with pork cracklings and Chinese cabbage. First, fry the pork cracklings until fragrant, then add sliced cabbage and stir-fry until just cooked through. Season and serve.
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  Tomato and Crispy Rice Noodles with Beef

  A savory dish combining tender beef slices with crispy rice noodles, stir-fried in a tangy tomato sauce.
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  Chongqing Mao Xue Wang

  Ciqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
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  Qijiang Native Pig Sichuan Cuisine

  Qijiang native pig is the main ingredient of Qijiang native pig hot pot. The pork is cut into pieces, boiled first and then stir-fried. It has a firm texture, not greasy, and is combined with soybean paste and chili peppers for a fragrant and slightly spicy flavor.
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  Old Salted Vegetable and Pork Rib Stir-fry

  A fusion dish combining old salted vegetables, pork ribs, and stir-fried pork belly, seasoned with Sichuan spices for a savory, layered flavor.
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  Sour Cabbage Fish Soup

  Suan Cai Yu is a dish made primarily with grass carp, paired with ingredients such as sour cabbage, ginger slices, garlic cloves, and chili peppers. The fish meat is sliced and marinated with starch and egg white, then stewed together with sour cabbage. Finally, seasonings are added to enhance the flavor. The broth is rich and flavorful, while the fish meat remains tender and smooth.
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  Sour Cabbage Fish You Can Drink the Soup

  A spicy and sour fish dish made with fresh carp, fermented cabbage, and chili, served in a flavorful broth that can be enjoyed as soup.
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  Braised Pork Bones

  Braised pork bones is a dish primarily made with pork bones, typically using pork leg bones or knuckle bones. After blanching to remove odor, the bones are simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and other seasonings until tender and flavorful. The finished dish has a bright red color, tender meat, and rich bone marrow.
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  Iron Pot Vermicelli Shrimp

  A Chinese dish featuring fresh shrimp and vermicelli stir-fried in an iron pot, resulting in a savory and aromatic meal.
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  Appetizer

  Appetizers are typically made from various ingredients like vegetables, meat, seafood, or soy products, prepared by cutting and then processed through marinating, frying, steaming, or grilling to stimulate appetite.

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