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Zhan Si Hai · Traditional Zigong Cuisine (Zhongba Store)

川菜 · ⭐ 4.1

No. 238 Guanghua North Third Road, Supo Subdistrict (120 meters on foot from Exit B of Zhongba Metro Station)

Dishes

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  Sizzling Double Crisp

  Spicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Pork Head and Boiled Pork Platter

  A traditional Chinese cold dish made with sliced boiled pork head and fatty pork belly, served chilled with garlic and herbs.
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  Bitter Bamboo Shoots and Pickled Vegetable Doubanjiang Soup

  A spicy and sour soup made with bitter bamboo shoots, pickled vegetables, and doubanjiang, known for its rich umami flavor and refreshing taste.
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  Eggplant

  Eggplant is a common vegetable typically sliced into segments or pieces for cooking. Preparation methods include stir-frying, braising in brown sauce, frying, steaming, or stewing, often combined with seasonings such as garlic, ginger, and green onions. It can also be cooked together with meats or soy-based products.
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  Steamed Baby Eggplant

  Steamed baby eggplant is a dish made with small eggplants steamed to perfection. The main ingredient is small eggplant, which is cooked with appropriate seasonings, resulting in a soft and tender texture that retains the original flavor of the eggplant.
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  Bamboo Shoot and Crucian Carp

  A dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
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  Sauce Rabbit

  A Sichuan dish featuring tender rabbit meat served with a spicy and numbing dipping sauce made from chili oil, Sichuan peppercorns, garlic, and herbs.

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