Shouzuo Gongguan (Jingxin Center Store)
川菜 · ⭐ 4.8
120 meters southwest of the intersection of Xingguang Avenue and Hengming Road
Dishes
Yak Meat with Milk WineA Tibetan specialty dish made by slow-cooking yak meat with rich milk wine, resulting in tender meat infused with a delicate wine aroma and savory flavor.
Turmeric Braised ChickenA savory dish of chicken braised with turmeric, resulting in a golden hue and rich flavor.
Dry-Braised Ya FishA traditional Sichuan dish made by slow-cooking Ya fish with fermented bean paste, chili, and aromatics until tender and flavorful.
Chicken and Matsutake Mushroom SoupSongrong Chicken Bean Flower is a soup featuring chicken and songrong mushroom. Chicken mince mixed with egg white forms delicate chicken bean flower, while sliced songrong mushrooms are stewed together to create a rich broth. Precise heat control ensures tender chicken bean flower and aromatic mushrooms.
Cinnamon Tea Crispy DuckA classic Sichuan dish featuring duck marinated, air-dried, and smoked with camphor and tea leaves for a crispy skin and tender meat.
Cherry LiverCherry liver is an innovative dish featuring fresh goose liver as the main ingredient, carefully prepared to resemble the shape and color of cherries. The liver has a delicate texture and rich flavor, enhanced by a specially crafted sauce that further highlights its deliciousness.
Incense-Smoked Shredded RabbitA delicately smoked shredded rabbit dish made with fresh rabbit meat and incense wood, then grilled to perfection and served with a secret sauce.
Spicy Eel SegmentsA Sichuan dish made with eel segments stir-fried in a spicy, numbing sauce using Sichuan peppercorns and chili.
Silver Threads in the CageA delicate dish featuring fine silver-like noodles paired with shrimp and chicken, steamed to perfection for a tender and flavorful experience.
Longjing Shrimp BallsLongjing Shrimp Balls is a dish featuring fresh river shrimp and Longjing tea. The shrimp are marinated, lightly coated in starch, and fried until golden, then stir-fried with tea leaves soaked in Longjing tea water to absorb the tea aroma. The dish has a clear color, tender shrimp, and a subtle tea fragrance.