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味鼎轩江湖菜

川菜 · ⭐ 4.4

No. 33-1, Qinglan Street

Dishes

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  Liver and Kidney Stir-fry in 18 Seconds

  A quick stir-fry dish made with pork liver and kidneys, known for its tender texture and savory flavor achieved through precise timing.
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  Braised Pig's Feet

  Braised pig trotter dish uses pig trotters as the main ingredient, blanched and then simmered slowly with soy sauce, star anise, cinnamon, and bay leaves until tender and flavorful.
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  Weiding Jumping Frog

  Made with fresh frog legs stir-fried with chili, Sichuan peppercorns, garlic, and ginger. Tender texture with a bold spicy and numbing flavor, characteristic of Sichuan cuisine.
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  Big Knife Braised Pork

  A classic Sichuan dish made by braising thick slices of pork belly with chili, doubanjiang, and spices until tender and flavorful.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Dry-Braised Carp

  A classic Sichuan dish featuring carp cooked slowly in a savory sauce until the broth thickens, resulting in tender fish with rich flavor.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Spicy Pepper and Century Egg

  Burned pepper egg is a dish primarily made with preserved eggs and burned peppers. The preparation involves peeling and slicing the preserved eggs, then mixing them with the burned peppers and seasonings to create a unique texture and flavor.
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  Taro Chicken

  Yutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Iron Mountain Peak Spicy Chicken

  A Sichuan dish made with chicken and green chili peppers, stir-fried with garlic, ginger, and fermented bean paste for a spicy and aromatic flavor.
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  Green Pepper Egg Pancake

  A Chinese home-style pancake made with eggs and green peppers, lightly fried for a savory and tender texture.
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  Pressure Cooker Steamed Pork with Flour

  A traditional Chinese dish made by steaming seasoned pork belly coated in flour or rice powder in a pressure cooker, resulting in tender and flavorful meat.
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  Fresh Chili Rabbit

  Fresh pepper rabbit is a dish primarily made with rabbit meat, seasoned with fresh chili peppers and various spices. The rabbit meat is cut into pieces, marinated, and then stir-fried together with fresh chilies to infuse flavor and achieve a tender texture, while the fresh chilies add a unique spicy aroma.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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