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Sichuan Kitchen Master (Zhaojing Branch)

家常菜 · ⭐

No. 500 Zhaojing Road, Wuhou District

Dishes

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  Commune Maoxuewang

  A spicy Sichuan-style hot pot dish made with duck blood, beef tripe, yellow throat, and vegetables, simmered in a rich, numbingly spicy broth.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Stir-Fried Potatoes

  A quick stir-fry dish made with potatoes, often including green peppers and garlic, known for its crisp texture and savory flavor.
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  Dry-Fried Tea Tree Mushroom

  Fresh tea tree mushrooms are stir-fried with garlic and ginger, seasoned with soy sauce and a touch of sugar to create a savory, aromatic dish with a satisfying texture.
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  Crisp Black Wood Ear

  Crisp wood ear salad is a cold dish primarily made with black fungus. After soaking and blanching the black fungus, it is drained and mixed with minced garlic, scallions, soy sauce, vinegar, sugar, and sesame oil. The result is a refreshing, crisp, and tender dish.
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  Special Pork Ribs

  A dish featuring pork ribs marinated and slow-cooked until tender, served with a rich sauce and often paired with potatoes or beans.
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  Coarse Grain Pork Bone Soup

  A nourishing soup made with pork bone and coarse grains like corn and yam, slowly simmered for a rich, savory flavor.
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  Pot-edge Cake

  A thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
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  Fresh Chili Chicken Offal

  A Sichuan dish made with fresh chili peppers and chicken offal, stir-fried quickly for a spicy and crunchy texture.

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