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Yi Shan Xiang · Tao Pot Sichuan Cuisine (Jinsha Tianjie Branch)

特色菜 · ⭐ 4.4

5th Floor, B Building, Longhu Jinsha Tianjie, Zhandong East Road, Shapingba

Dishes

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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Signature Sesame Cake

  A sweet, sesame-flavored cake made from flour, sugar, and toasted sesame seeds, baked to a golden crisp.
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  Olive Vegetable Salad with Autumn Spinach

  A refreshing dish made by mixing autumn spinach with seasoned olive vegetables, offering a mild salty taste and crisp texture.
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  Pickled Mustard Greens with Crisp Bamboo Shoots and Free-Range Chicken

  Main ingredients include pickled vegetables, crisp bamboo shoots, and free-range chicken, stir-fried together. The dish features a tangy, spicy flavor with rich texture and prominent fermented aroma from the pickles combined with the savory essence of chicken.
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  Pickled Vegetable Crisp Bamboo Shoot Abalone Chicken

  A flavorful dish combining pickled vegetables, crisp bamboo shoots, abalone, and chicken in a savory stew.
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  Stir-Fried Eggplant with Roasted Chili

  Stir-fried eggplant with chili is a Chinese dish featuring eggplant and chili as main ingredients. Eggplant slices are fried or pan-fried, then stir-fried with sautéed chili and seasonings.
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  Stir-Fried Beef with Tofu and Roasted Peppers

  A flavorful Sichuan-style dish featuring tender beef, soft tofu, and roasted peppers stir-fried with garlic and chili sauce.
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  Salty-Spicy Double Pepper Crisp Stir-Fry

  A spicy Sichuan dish featuring pork stomach and chicken gizzard stir-fried with green and red peppers, delivering a crisp texture and bold flavor.
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  Pork Sauce Glazed Lishui Taro

  Lishui taro is simmered with pork, resulting in a rich, savory dish where the taro absorbs the meaty flavor and becomes tender and sweet.
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  Bibei Pumpkin Braised Beef Brisket

  Bibei pumpkin and beef brisket slowly braised, using high-quality beef brisket and small pumpkins, blanched and stir-fried before being simmered with soy sauce, cooking wine, and spices until tender and flavorful, resulting in a rich, thick broth.
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  Drunk Fish Braised Pork

  A Chinese dish combining braised pork belly with marinated fish, seasoned with soy sauce and yellow wine for rich, savory flavor.
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  Lu Hu Zi陶锅小黄鱼

  Fresh small yellow croaker cooked in a clay pot with special sauce and seasonings, resulting in tender fish and rich broth.
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  Chicken Soup with Dried Shrimp and Fresh Seaweed

  A savory soup made with chicken, dried shrimp, and fresh seaweed, simmered to perfection for a rich, nourishing flavor.
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  Spicy Mapo Tofu with Abalone

  A fusion dish combining spicy Sichuan-style tofu with succulent abalone, seasoned with fermented bean paste, chili, and minced pork for a bold, aromatic flavor.

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