Hui Shui Zhen Jianghu Sichuan Cuisine (Qingbaijiang Store)
川菜 · ⭐ 4.5
No. 10, Group 10, Dafu Village, Xueyuan Road, Dawan Subdistrict (opposite Xinpeng Rehabilitation Hospital)
Dishes
Chopped PotatoA Chinese home-style dish made by stir-frying diced potatoes with garlic, ginger, and green peppers for a savory, soft texture.
Kung Pao Shrimp BallsKung Pao Shrimp Balls is a dish made primarily with large shrimp, paired with green onions, ginger, garlic, and dried chilies, carefully prepared through a meticulous cooking process. The shrimp are deveined with tails intact, coated in starch, then deep-fried until golden and crispy. They are then quickly stir-fried with a specially crafted Kung Pao sauce, resulting in a bright red color and a spherical shape that is visually appealing.
Home-style EelA home-style dish made with eel, stir-fried with ginger, garlic, and chili for a savory and tender flavor.
Township Spare RibsA home-style dish made with pork ribs, marinated and fried or pan-seared until golden and tender, with a savory-sweet flavor.
River and Lake Mixed ChickenA cold dish made with shredded cooked chicken, mixed with vegetables and seasoned with garlic, chili oil, soy sauce, and vinegar for a spicy and refreshing taste.
Spicy Pepper RabbitA spicy Sichuan dish made with rabbit meat stir-fried in fermented chili peppers, garlic, and ginger, delivering a bold, numbingly hot flavor.
Pao Ge's KimchiA traditional Korean fermented vegetable dish made with cabbage and radish, seasoned with chili, garlic, ginger, and fish sauce, known for its tangy and spicy flavor.
Braised Chicken with Ginkgo in Clay PotA traditional Chinese dish made by slow-cooking chicken and ginkgo nuts in a clay pot, resulting in a rich and savory flavor.
Pot-edge Steamed BunPotato bread is a flour-based dish made by rolling dough into thin sheets, cutting it into strips, boiling in water, and then cooking with vegetables and meat. It has a soft, chewy texture and delicious broth.
Black Soybean Flower Sichuan-Style Boiled FishA Sichuan-style boiled fish dish featuring fresh carp and traditional black soybean flower, seasoned with spicy chili and Sichuan peppercorns for a bold, numbing flavor.