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Zhao's Jiangyou Pig Intestine

川菜 · ⭐ 3.6

No. 36 Shancha Road

Dishes

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  Cold-Blanched Pork Salad

  A traditional Chinese dish made with boiled pork belly, seasoned with garlic, cilantro, chili oil, and other condiments for a refreshing, savory flavor.
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  Cold-Mixed Intestines

  A cold dish made from pig intestines, boiled and sliced, then mixed with garlic, chili oil, vinegar, and soy sauce for a fresh and savory flavor.
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  Spiced Tofu Salad

  Cold tofu slices salad made with tofu, blanched to remove odor, mixed with scallions, ginger, garlic, cilantro, soy sauce, vinegar, sesame oil, and chili oil. Simple to prepare, crisp in texture.
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  Signature Jiangyou Pork Intestines

  A specialty dish made from premium pork intestines, slow-cooked in a secret sauce for rich, spicy flavor and tender texture.
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  Clear Winter Melon

  Clear winter melon is a dish made with winter melon as the main ingredient, combined with scallions and ginger, and cooked by steaming or boiling. It highlights the fresh and crisp taste of the winter melon.
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  Spicy Chili Egg with Soft Yolk

  Stir-fried spicy egg with soft yolk and roasted green peppers, a dish featuring soft-yolk duck eggs and roasted green peppers. The peppers are charred, peeled, and sliced, then mixed or lightly stir-fried with the eggs to infuse the pepper aroma into the eggs for a rich, layered taste.
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  Stir-Fried Eggplant with Roasted Chili

  Stir-fried eggplant with chili is a Chinese dish featuring eggplant and chili as main ingredients. Eggplant slices are fried or pan-fried, then stir-fried with sautéed chili and seasonings.
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  Braised pork with glutinous rice

  Burned white is a Chinese dish made with pork belly, sliced after boiling and mixed with seasoned glutinous rice, doubanjiang, soy sauce, then steamed. It has a bright red color, tender meat, and rich flavor.
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  Braised Beef

  Braised beef is a dish made primarily with beef, blanched and then simmered with aromatics like scallions, ginger, garlic, and star anise. Seasoned with soy sauce, sugar, and cooking wine, it's slowly cooked until the beef is tender and flavorful.
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  Braised Taro

  A Sichuan dish made by slow-cooking taro with soy sauce, sugar, and aromatics until tender and flavorful.

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