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Four Bowls of Jianghu Cuisine (Mawangping Branch)

川菜 · ⭐ 4.0

No. 29, Mawangping Zhengjie, Lijiatuo Subdistrict (2nd Floor, Next to New Century Supermarket)

Dishes

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  Farmhouse Rice Crackers Porridge

  A comforting porridge made with crispy rice crackers, rice, vegetables, and meat, offering a rich and satisfying texture.
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  Signature Four-Bowl Crucian Carp

  Signature Four-Bowl Crucian Carp uses locally farmed crucian carp as the main ingredient, each fish weighing about half a catty. The fish is cleaned and marinated with ginger, scallions, and cooking wine to remove any fishy odor. It is then pan-fried until golden on both sides, simmered in a broth with soy sauce, sugar, vinegar, and other seasonings for about 15 minutes to allow the flavors to penetrate. Finally, the braised fish is served in four traditional clay bowls, each containing a whole fish with its original sauce. The dish features tender fish and a rich, savory broth.
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  Qi Wei Pork Ribs

  Pork ribs marinated, fried, and simmered in a special sauce for a rich, multi-layered flavor.
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  Signature Braised Chicken with Yellow Sauce

  Signature Braised Chicken with Yellow Sauce is made primarily from chicken, combined with ingredients such as potatoes, mushrooms, and green peppers, prepared by slow stewing. The chicken is first marinated, then cooked together with the辅料 in a pot, adding soy sauce, cooking wine, star anise, ginger slices, and other seasonings to simmer slowly over low heat, allowing the chicken to absorb the flavors, becoming tender and juicy, with a rich and flavorful broth.
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  Jianghu Large Plate Crucian Carp

  Jianghu Large Plate Crucian Carp is a dish featuring fresh crucian carp as the main ingredient. Key components include whole crucian carp, scallions, ginger, garlic, dried chili peppers, Sichuan peppercorns, broad bean paste, cooking wine, and soy sauce. The basic preparation method involves cleaning and marinating the fish with cooking wine and salt. The fish is then pan-fried until golden on both sides. In the same oil, scallions, ginger, garlic, dried chilies, and Sichuan peppercorns are stir-fried until fragrant, followed by broad bean paste to release the red oil. The fried fish is added back to the wok along with water, soy sauce, and other seasonings, then simmered until the sauce thickens and the fish absorbs the flavors. The finished dish has a bright red color, tender fish, and a rich, savory sauce.
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  Sichuan Spicy Fish

  A spicy fish dish made with fresh fish and vegetables, simmered in a rich, numbingly hot sauce typical of Sichuan cuisine.
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  Tomato Sole Fillet

  Tomato cod is a dish made with cod as the main ingredient, paired with tomatoes. Cut the cod into pieces and marinate with a little salt and cooking wine. Prepare tomato chunks separately. Heat oil in a pan, stir-fry the tomatoes until fragrant, then add适量 water and bring to a boil. Add the cod pieces and cook until done. Finally, season to taste.
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  Stone Pot Grilled Shrimp

  Fresh shrimp grilled in a hot stone pot with garlic, ginger, and chili for a savory, aromatic dish.
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  Pork Knuckle and Lotus Root Soup

  Pork bone and lotus root soup uses pork bones and lotus roots as main ingredients. After blanching the bones, they are simmered together with lotus roots in water over low heat until the broth turns milky white and the ingredients become tender. Minimal seasoning is used to preserve the natural flavors.
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  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.
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  Lotus Root and Pork Rib Soup

  Lotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
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  蛋黄玉米粒

  蛋黄玉米粒是一道以鸡蛋黄和玉米粒为主要食材的菜肴。将鸡蛋煮熟后取出蛋黄，压碎备用；玉米粒通常使用新鲜或冷冻玉米粒，焯水后沥干。热锅加油，先炒香蛋黄，再加入玉米粒翻炒均匀，使蛋黄与玉米粒充分融合，最后调味即可。
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  Grilled Beef on Iron Plate

  Black pepper beef is a dish made primarily with beef, paired with vegetables such as onions and green peppers, quickly grilled on a hot iron plate. The beef is sliced and marinated with seasonings, then cooked together with the vegetables on the iron plate until thoroughly done, preserving the original flavors of the ingredients.
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  Chen's Chef Spicy Pepper King Rabbit

  Fresh rabbit meat stir-fried with green and red chili peppers, garlic, and ginger. Tender texture with intense spiciness and numbing heat, characteristic of Sichuan cuisine.
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  Qilin Ginger Braised Chicken

  Chicken stewed with ginger and Qilin vegetable, a savory dish with tender meat and aromatic flavor.

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