川盐府四川豆花·自贡盐帮川菜(员岗店)
川菜 · ⭐ 4.1
Shops 116 & 117, No. 2, Yuangang Middle Road, Xingnanhui Creative Park (opposite Jiangxi Restaurant)
Dishes
Young Ginger Meets American FrogA spicy Sichuan-style dish featuring fresh American frog and young ginger, stir-fried to perfection for a bold, aromatic flavor.
Young Ginger Fish Roe and Fish Bladder Stir-fryA Sichuan dish featuring fish roe and fish bladder stir-fried with young ginger, offering a spicy and aromatic flavor.
Cold-Pressed BeefCold beef is a dish made primarily from beef, which is marinated, boiled, sliced, and then mixed with a special seasoning to create a flavorful cold dish. It has a bright red color, tender meat, and a rich taste.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Spicy Pepper Little FrogSpicy pepper little frog is made with green peppers and chicken, stir-fried quickly for a crisp and tender texture with bold spicy flavor. The dish features bright colors and combines the fresh aroma of peppers with the savory taste of chicken, highlighting the characteristic Sichuan-style spiciness.
Spicy Pepper RabbitA spicy Sichuan-style dish made with rabbit meat and green chili peppers, stir-fried to perfection for a bold, aromatic flavor.
Stir-Fried Pork LiverSpicy pig liver is a Chinese stir-fry dish featuring pig liver as the main ingredient, often paired with green peppers and onions. The liver is marinated and quickly stir-fried to retain tenderness, then seasoned and served promptly to highlight the natural flavors.
Spicy猪腰 Stir-frySpicy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.
Zigong Jumping FishZigong Jumping Fish is a Sichuan dish made with fresh grass carp. After cleaning the fish, it is quickly fried in hot oil, then stir-fried with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other seasonings. Finally, hot oil is poured over to enhance the aroma. The finished dish features tender fish meat and rich, flavorful sauce.
Zigong Fresh Pot RabbitZigong Fresh Pot Rabbit is a Sichuan dish featuring fresh rabbit meat, stewed with various seasonings like doubanjiang,花椒, and chili, along with辅料 such as potatoes and bean sprouts, cooked in a hot pot style for tender, flavorful meat.
Spicy Chili Bombed ChickenA spicy Sichuan dish made with chicken thighs stir-fried in dried chilies and Sichuan peppercorns, delivering a bold, numbing heat and rich flavor.
Sour Radish Pig Trotter SoupA flavorful soup made with pig trotters and sour radish, slow-cooked to perfection for a tangy, rich broth and tender meat.
Chen's Mapo TofuA classic Sichuan dish made with soft tofu, minced meat, and spicy seasonings like doubanjiang and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.
Spicy Tender Chicken FeetSpicy tender chicken feet made with chicken feet as the main ingredient, blanched and then simmered with chili, Sichuan pepper, ginger, and green onion until soft and flavorful. The chicken feet are tender yet elastic with rich taste.