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Gong Xi Jia Special Sichuan Cuisine (Tianxiang Branch)

川菜 · ⭐ 4.4

D5 Building, 2nd Floor, No. 500 Tianfu Avenue Middle Section, Dongfang Xiwang Tianxiang Plaza

Dishes

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  Nine-Second Pig Liver

  A Chinese dish featuring fresh pig liver quickly blanched for nine seconds to retain tenderness, stir-fried with ginger, garlic, and scallions for a savory, tender bite.
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  Heartbreak Cold Noodles

  Heartbreak Cold Noodles is a chilled dish made from mung bean or pea starch, featuring ingredients like cold noodles, cucumber ribbons, carrot ribbons, and cilantro. The starch is cooked with water, cooled to set, sliced into strips, then mixed with seasonings such as soy sauce, vinegar, chili oil, garlic, Sichuan pepper powder, and sesame paste.
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  Spicy Duck Intestines

  A Sichuan dish made by stir-frying duck intestines with chili, garlic, and ginger for a spicy and tender flavor.
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  Xijia Zaijiang Meiwa

  Xijia Zaijiang Meiwa is a Sichuan dish made with tender frog meat, paired with young ginger and chili peppers. It has a fresh and slightly spicy taste, highlighting the fragrance of young ginger and the tenderness of the frog meat.
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  Xijia Spicy Rabbit with Green Chili

  A spicy Sichuan-style dish made with tender rabbit meat and green chili peppers, stir-fried with garlic and ginger for a bold, aromatic flavor.
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  Stir-Fried Double Crisp

  A spicy Sichuan dish made with pork stomach and duck intestine, stir-fried quickly with chili and garlic for a crisp texture and bold flavor.
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  Xijia Salt-Style Jumping Fish

  A Sichuan dish featuring fresh carp stir-fried with bean sprouts and scallions in a spicy salt-based sauce, known for its bold flavor and tender texture.
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  Fresh Rabbit Hot Pot

  A Sichuan-style dish featuring fresh rabbit meat stewed with vegetables in a spicy and numbing sauce, known for its rich flavor and tender texture.
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  Salt-Style Tender Chicken

  A dish made with chicken marinated in salt-based seasoning and steamed to achieve a tender, savory texture.
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  Zigong Beef Strips

  A signature dish from Zigong, Sichuan, featuring tender beef strips stir-fried with chili and Sichuan peppercorns for a spicy, numbing flavor.
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  Braised Green Pepper with Tiger Stripes

  Hǔpí Qīngjiāo is a dish primarily made with green peppers, which are pan-fried at high heat to create a tiger-striped texture on the pepper skin. To prepare, remove the seeds and cut the green peppers into segments, then stir-fry in hot oil until the outer skin bubbles. Finally, add seasonings and stir well.
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  Sour Cabbage and Doubanjiang Soup

  A spicy and sour soup made with fermented cabbage and doubanjiang, often including pork or tofu, typical of Sichuan cuisine.
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  Green Pepper Spicy Pork

  A classic Sichuan dish made by stir-frying sliced pork belly with green peppers and seasonings like doubanjiang, garlic, and ginger.
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  Fresh Chili Crisp Eel

  Fresh chili and crisp eel stir-fried with aromatic spices, delivering a spicy and savory flavor.

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