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Jiaotang Sichuan Cuisine Restaurant (Yongfeng Branch)

川菜 · ⭐ 4.6

1st Floor, Building 1, Yard No. 2, Yongjia South Road

Dishes

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  Pickled Vegetables

  Side dishes usually consist of seasonal vegetables, pickled foods, or cooked meats, simply seasoned and arranged on the plate for serving. Fresh ingredients and a refreshing taste make them an excellent appetizer for the table.
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  Sichuan-style Spicy Chicken

  Chuanfu Spicy Chicken is a dish made with chicken, typically using thigh or breast meat cut into pieces, stir-fried with dried chilies and Sichuan peppercorns. The chicken is marinated, deep-fried until crispy, then combined with chili, pepper, and aromatics like green onion, ginger, and garlic to absorb the spicy flavor.
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  Spicy Stir-Fried Chicken Wings

  Dry Pot Chicken Wings is a dish made primarily from chicken wings, stir-fried with various spices and vegetables. The preparation typically involves marinating the chicken wings, then quickly stir-frying them at high heat to achieve a crispy exterior and tender interior, combined with an array of vegetables and spices that create a unique flavor.
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  Open-Oven Roasted Fish

  明炉烤鱼是一道以新鲜鱼类为主料，搭配多种香料和蔬菜烤制而成的菜品。制作时，将鱼处理干净后，置于明炉上，以特制的酱料腌制，再配以时令蔬菜，慢烤至金黄酥脆。整个过程保留了鱼肉的鲜嫩，同时使调料充分渗透，香气四溢。
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  Crispy Fried Pork Strips

  Fried pork slices, known as 'Xiaosu Rou', is a traditional dish made primarily from pork. The pork is sliced thinly, marinated, then coated in a batter and deep-fried until golden and crispy. The finished dish has an appealing color, tender and juicy meat, and a crisp outer layer.
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  Vegetarian Tofu Pudding

  Tofu pudding is made from soybeans, soaked, ground, filtered, boiled, and set with coagulants like gypsum or brine. It has a smooth, delicate texture and can be eaten plain or with seasonings. Commonly served in a bowl with soy sauce, sesame oil, green onions, and shrimp powder, or enhanced with vegetables or mushrooms.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Crispy Pork Knuckle

  Crispy pork knuckles are made by blanching, marinating, then frying or roasting to achieve a crispy skin and tender meat. Seasonings like soy sauce, cooking wine, and ginger are used during marination for flavor, followed by high-heat cooking to create a fragrant crust and juicy interior.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Watermelon

  Watermelon contains 92% water and is known as the 'King of Summer'. Hence the saying, 'Eat watermelon in hot weather, no need to grab medicine.' Watermelon is truly the 'King of Summer', refreshing and delicious, which is why people say, 'Eat watermelon in hot weather, no need to grab medicine.'
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  Jumping Water Pickle

  Jumping water kimchi is a dish that excels in color, aroma, and taste, primarily made with fresh vegetables such as carrots, cucumbers, and cabbage. The preparation is simple: wash and cut the vegetables, place them in a kimchi jar, add saltwater, chili, garlic, and other seasonings, then seal and ferment for several days. The finished kimchi has a crisp texture and a tangy, spicy flavor.
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  Spicy Blood Duck Hot Pot

  Spicy Mao Xue Wang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. It is cooked in a carefully prepared spicy and numbing broth, then finished with a pour of hot oil, resulting in a rich, flavorful dish with a bold, aromatic taste.
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  Mapo Tofu Fish

  Mapo Tofu Fish is a dish that combines Mapo Tofu and fish meat. The main ingredients include soft tofu, fish meat, and doubanjiang (fermented broad bean paste). The preparation method involves cutting the fish into pieces and the tofu into cubes, stir-frying the doubanjiang and seasonings first, then adding the fish and tofu to cook until tender, and finally thickening the sauce with a cornstarch slurry.

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