Zhu Xi Xi Three No-Fry (Xinmi ZhenShui Road Branch)
川菜 · ⭐ 3.6
No. 115, southwest corner of the intersection of Qin Shui Road and Bei Mi Xin Road
Dishes
Spicy Sliced Tripe SaladCold-mixed ox tripe is a chilled dish made primarily from beef tripe. After cleaning and blanching, the tripe is sliced or cut into strips and mixed with garlic, chili oil, vinegar, soy sauce, sesame oil, and scallions.
Crispy Duck Intestines SaladA refreshing salad made with crisp duck intestines tossed in a spicy and tangy dressing, perfect as a light appetizer or side dish.
Spicy Pork and Mashed PotatoMashed potatoes mixed with seasoned minced pork, creating a rich and savory dish.
Stir-Fried Classic Twice-Cooked PorkClassic twice-cooked pork stir-fried with vegetables and spicy sauce, a staple of Sichuan cuisine.
Spicy Sauce Braised Chicken Feet PotSpicy sauce braised chicken feet pot is made with chicken feet and spicy sauce, cooked by stewing. The taste is fresh and spicy.
Stir-fried Seasonal Vegetables with High HeatStir-fried Seasonal Vegetables with High Heat is a dish made with fresh seasonal vegetables, stir-fried quickly over high heat. Main ingredients include green peppers, carrots, broccoli, and corn, offering a crisp texture and retaining the original flavor and nutrition of the vegetables.
Tomato and Egg StewA hearty dish made with fresh tomatoes and eggs, simmered together to create a rich, savory stew.
Sichuan-Style Spicy Tofu in Clay PotSichuan-style spicy tofu in a clay pot is a Sichuan dish made with soft tofu, beef mince, doubanjiang, and chili peppers. It has a rich, spicy, and savory flavor with tender tofu.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Grandma's Slow-Cooked Pig TrotterA traditional Sichuan dish featuring slow-cooked pig trotters with soybeans and spices, resulting in tender meat and rich broth.