Jiu Jiu Ya Duck Neck (Fudu Nan Village Store)
小吃快餐 · ⭐ 3.6
峨眉山路新北富都花苑南1号
Dishes
Non-spicy Duck TongueSpicy duck tongues are a dish made primarily from duck tongues, typically blanched and stir-fried or simmered with scallions, ginger, garlic, and cooking wine to maintain their tender texture. A touch of soy sauce may be added for color and flavor.
Spicy Duck NeckSpicy duck neck is a cooked dish primarily made from duck neck, prepared by braising. The process involves cleaning the duck neck, blanching it to remove any odor, then slowly simmering it in a specially prepared braising sauce so it fully absorbs the flavors of the spices and seasonings.
甜辣鸭翅根鸭翅根经过腌制后油炸至表面金黄，再与甜辣酱汁一同翻炒，使食材充分吸收酱汁风味。主要食材为鸭翅根，辅以葱姜蒜、甜面酱、辣椒等调味料。
Old-School Braised Chicken FeetA traditional Chinese dish made by slow-cooking chicken feet in a seasoned broth with aromatic spices, resulting in tender and flavorful meat.
Braised Chicken ThighOld braised chicken legs is a dish made primarily with chicken thighs, marinated and then slowly simmered in a specially prepared braising sauce. The sauce is typically made from soy sauce, spices (such as star anise, cassia bark, Sichuan pepper, and ginger slices), and water, which infuses the chicken with flavor and results in tender meat.
Crispy Braised Assorted DelicaciesCrispy Braised Assorted Delicacies is a dish where various ingredients are first braised in a spiced soy sauce broth and then quickly deep-fried. Main ingredients typically include chicken gizzards, duck intestines, pig ears, dried tofu, kelp knots, lotus root slices, and quail eggs. The preparation involves cleaning and prepping the ingredients, then simmering them in a master stock seasoned with soy sauce and spices like star anise, cinnamon, and Sichuan peppercorns until flavorful and tender. After draining, the ingredients are quickly deep-fried in hot oil until the exterior turns golden and crispy. The result is a dish with a crunchy exterior and a savory, spiced interior, offering a variety of textures and flavors.
Lotus Root SlicesLotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
Tengjiao Crispy SausageA spicy and crunchy snack made from seasoned pork intestines, deep-fried to perfection and served with a numbing Sichuan pepper sauce.
Sichuan-Style Lobster TailsFresh lobster tails stir-fried with Sichuan spices like doubanjiang, Sichuan peppercorns, and dried chili peppers for a bold, numbingly spicy flavor.
Coriander Duck TongueCoriander Duck Tongue is a dish featuring duck tongues as the main ingredient. It primarily uses fresh or marinated duck tongues, paired with a generous amount of fresh coriander. During preparation, the duck tongues are first blanched or stir-fried, then quickly cooked with seasonings like ginger and garlic, either by stir-frying or braising. Finally, fresh coriander is added and tossed briefly. The dish offers tender and slightly chewy duck tongues with a rich poultry flavor, complemented by the fresh, herbal aroma of coriander, resulting in a savory and well-balanced taste.
Spicy Rocket SquidFresh squid stir-fried with chili, garlic, and ginger for a spicy and aromatic dish.
Spicy Duck GizzardSpicy duck gizzard is a dish made primarily with duck gizzards, sliced and stir-fried with chili, scallions, ginger, garlic, and seasonings like doubanjiang, soy sauce, and cooking wine, then quickly cooked over high heat to retain its crisp tenderness.