Zui Xiaojiu Guan · Sichuan Cuisine · River and Lake Dishes (Zhigang Store)
川菜 · ⭐ 4.4
No. 107, Zhigang Avenue
Dishes
Country Boy Potato SlicesA rustic dish made of crispy fried potato slices seasoned with chili and garlic, popular in Chinese home cooking.
Authentic Field EelAuthentic field eel is made from fresh eel, simmered with ginger, garlic, and chili to bring out its natural flavor and tender texture.
Fruit WineFruit wine is made by infusing fresh fruits in alcohol, resulting in a sweet and aromatic beverage with natural fruit flavors.
Spicy Beef Tripe Stir-FrySpicy tripe is a dish made by quickly stir-frying pig or beef tripe with chili, garlic, ginger, and scallions. The tripe is sliced after processing and stir-fried with chili pieces and seasonings to retain its crisp and tender texture.
Rose WineRose wine is made primarily from fresh rose petals, cleaned and dried before being soaked in white or yellow wine. The petals and酒 are placed in a sealed container in a ratio, left at room temperature for weeks to months to infuse the aroma and components into the酒, then filtered before drinking.
Spicy Fried Lotus Root CubesA spicy Sichuan dish made with lotus root cubes stir-fried with chili and Sichuan peppercorns, offering a crunchy texture and bold numbing-spicy flavor.
Brown Sugar Glutinous Rice CakeRed 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.
蛋黄玉米蛋黄玉米是一道以玉米粒和咸蛋黄为主要食材的菜肴。玉米粒焯水后与炒香的咸蛋黄混合翻炒，使玉米吸收蛋黄的香味，口感软糯且带有浓郁的咸香。
Pub-style Rabbit in Large PlateA spicy and flavorful Sichuan-style rabbit dish, slow-cooked with chili, Sichuan pepper, and fermented bean paste, served in a large plate.
Pub Spaghetti ChickenA spicy stir-fried chicken dish with chili peppers and garlic, popular in Sichuan cuisine.