Chuan Shang La Chongqing Guan Jiang Cai
川菜 · ⭐ 4.5
No. 18 Jia Xueqing Road, Xueyuan Road Subdistrict (next to Shengxi 8 Shopping Mall)
Dishes
18秒火爆腰花18秒火爆腰花是一道经典的川式快手菜，以猪腰为主料，讲究火候与速度。猪腰经精细改刀成麦穗状，快速焯水后，在烧至极热的油锅中与泡椒、姜蒜、花椒等调料一同猛火爆炒18秒即成。成品腰花脆嫩爽口，毫无腥臊，裹着浓郁的泡椒香与麻辣汁，色泽红亮，锅气十足，是一道考验厨师功力的下饭菜。
双椒嫩牛肉（吊龙）双椒嫩牛肉选用优质吊龙部位牛肉，肉质鲜嫩多汁。以青红双色辣椒为主要配料，配以姜蒜等调料快火爆炒而成。牛肉切片后经短暂腌制，保持其原汁原味，炒制后口感滑嫩爽口，双椒的鲜辣味充分渗透进牛肉中，形成鲜香微辣、椒香浓郁的特色风味，是一道色香味俱全的下饭菜肴。
Suckable Soft Chicken FeetA spicy and tender chicken feet dish, slow-cooked until the meat falls off the bone and absorbs rich flavors.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
江湖大麻鱼（江团）江湖大麻鱼（江团）是一道川味江湖菜，以肉质细嫩肥美的江团鱼（长吻鮠）为主料，配以豆芽、魔芋等辅料。制作时，将鱼片腌制后与大量花椒、干辣椒、姜蒜一同烹煮，最后淋上滚烫的辣椒花椒热油，激发出浓烈香气。成品鱼肉鲜嫩爽滑，汤汁红亮，口感麻而不木、辣而不燥，麻香与辣味层层递进，回味悠长，极具江湖菜的豪放风味。
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.
Brown Sugar Burst Glutinous Rice CakeRed sugar burst glutinous rice cake is a traditional dessert made primarily from glutinous rice. After steaming and pounding, it forms a soft and chewy glutinous rice ball. Its distinctive feature is the red sugar filling inside; after frying, the outer layer turns golden and crispy while the red sugar melts into a burst of sweetness, making it deliciously sweet and flavorful.
超下饭的鱼香肉丝鱼香肉丝是一道经典川菜，以猪里脊肉丝为主料，搭配木耳丝、胡萝卜丝和笋丝炒制而成。其核心在于'鱼香'调味汁，由泡椒、姜、蒜、糖、醋、酱油和淀粉调成，形成'小酸小甜小辣小咸'的复合味型。成菜色泽红亮，肉丝滑嫩，配菜爽脆，口感层次丰富，味道咸鲜酸辣回甜，是极受欢迎的下饭菜。
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
Fresh Chili Pig Intestine ChickenA spicy Sichuan dish made with pork intestines and chicken, stir-fried with fresh chili peppers for a bold, aromatic flavor.