A Hui Qianjiang Chicken Intestines • Dry Pot • Soup Pot (Panlong Branch)
川菜 · ⭐ 4.0
Approx. 50 meters west of Jinmao Yue, Panjin Road
Dishes
Dry Pot Tender BeefA Sichuan dish featuring tender beef stir-fried in a dry pot with vegetables like bell peppers and onions, delivering rich aroma and spicy flavor.
Spicy Pot Roast Pork RibsSpicy pot spare ribs is a dish featuring pork ribs as the main ingredient, typically stir-fried with vegetables like potatoes, green peppers, and onions, seasoned with doubanjiang, garlic, ginger, and chili, then slowly stewed over low heat until flavorful, finally thickened and served.
Sichuan Pepper Chicken OffalA spicy Sichuan dish made with chicken offal and fresh Sichuan peppercorns, known for its numbing heat and rich flavor.
Ah Hui Chicken OffalA dish made with chicken offal (heart, liver, gizzard) stir-fried with chili, garlic, and ginger, offering a spicy and aromatic flavor.
Chicken Offal and Pork Rib Stir-fryA savory dish made with chicken offal and pork ribs, stir-fried or braised with seasonings for rich flavor.
Chicken Offal and Frog Stir-fryA spicy Sichuan dish made with chicken offal and frog, stir-fried with chili and Sichuan pepper for a bold, numbing flavor.
Chicken Offal Eel Stir-FryChicken offal eel is a dish made primarily from chicken innards and eel, stir-fried quickly. The ingredients are sliced, marinated with wine, ginger, and scallions, then stir-fried at high heat to retain their tender texture.