Close

Sichuan Cuisine (Ci Qi Yu Supply and Distribution Cooperation Community Resident Service Center Store)

川菜 · ⭐ 4.0

140 meters north of the intersection of Jiachuang Road and County Road 011

Dishes

• 

  Sichuan Bamboo Shoots

  Sichuan small bamboo shoots is a dish featuring fresh small bamboo shoots as the main ingredient, typically peeled, sliced, blanched to remove bitterness, then stir-fried with garlic and chili.
• 

  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
• 

  Dumplings

  Dumplings are a traditional Chinese noodle dish made by wrapping meat or vegetarian fillings in dough made from flour, then boiled and served. Main ingredients include flour, pork or beef, and seasonings such as scallions, ginger, and salt. To prepare, the filling is placed into the dough wrapper, sealed by pinching the edges, and cooked until they float to the surface.
• 

  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
• 

  Paprika Tofu Jelly

  Spicy pickled chili with konjac is a dish made from konjac, paired with pickled chilies, garlic, ginger, and other seasonings. Konjac is blanched and stir-fried with pickled chilies to absorb their spicy and sour flavor.
• 

  Clear Soup Dumplings

  Clear soup meatballs are made with pork or beef, minced and seasoned, shaped into balls, then simmered in clear broth. The broth is typically made from chicken or pork bones, kept clear and light, with tender meatballs and a delicate, fresh flavor.
• 

  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
• 

  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
• 

  Preserved radish stir-fried with twice-cooked pork

  A dish made with pork belly and dried radish. Pork belly slices are first boiled, then stir-fried to release oil, followed by sautéing garlic and doubanjiang. Dried radish is added and stir-fried together for a savory flavor.
• 

  Braised Duck Blood with Tofu

  Tofu and duck blood stir-fry is a dish made primarily from tofu and duck blood. Cut tofu into cubes and duck blood into slices, then simmer together in water or broth over medium-low heat until the tofu absorbs the flavor and the duck blood becomes tender. Add seasonings like soy sauce, salt, scallions, and ginger to taste, then reduce the sauce.

Reviews