Cai Jianghu · Pork Intestine Chicken
川菜 · ⭐ 4.3
No. 302, Hongguang Jiafeng Colorful Life Plaza
Dishes
Young Ginger and Fresh Chili Frog LegsA Sichuan dish featuring tender frog legs stir-fried with young ginger and fresh chili, delivering a spicy and aromatic flavor.
Young Ginger Fresh Pot Fish and RabbitA Sichuan-style dish featuring fresh fish and rabbit simmered with young ginger, chili, and aromatic spices in a hot pot.
Dry PotA dry pot dish made by stir-frying various ingredients and then stewing them with seasonings. Common ingredients include meats (chicken, pork, beef), vegetables (potatoes, green peppers, onions), and tofu products (tofu skin, bean curd sticks), with some versions adding cured meats or mushrooms. Ingredients are cut into pieces or slices, pan-fried until half-cooked, then stir-fried with fermented bean paste, chili, and Sichuan peppercorns before simmering covered until flavorful.
Signature Taro ChickenA signature dish featuring tender chicken and soft taro simmered in a rich, savory broth, delivering a comforting and flavorful experience.
Pickled Pepper Fresh Fish BallsA Sichuan dish featuring fresh fish balls and pickled chili peppers, stir-fried with garlic and ginger for a tangy, spicy flavor.
Fatty Intestine with Taro and ChickenFatty intestine and taro chicken is a dish made with pork intestines, chicken, and taro. After cleaning and boiling the intestines, they are stewed together with diced chicken, then taro is added and cooked until tender.
Fresh Taro Bamboo Shoot ChickenFresh Taro Bamboo Shoot Chicken features chicken stewed with fresh taro and bamboo shoots, resulting in a tender, savory dish with rich flavors.