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Xu's Braised Dishes (Longyue Xicheng Branch)

地方菜 · ⭐ 3.3

Jinshui 4th Street, Longyue Xicheng

Dishes

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  Stir-Fried Duck with Young Ginger

  Stir-fried duck with young ginger is a dish featuring duck meat and young ginger. Duck is blanched to remove odor, then stir-fried with ginger slices and seasoned with soy sauce, cooking wine, and sugar until tender and fragrant.
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  Dry Cowpea Stir-fried with Pork

  A Sichuan dish made by stir-frying dried cowpeas with pork slices, seasoned with fermented bean paste and garlic for a savory, slightly spicy flavor.
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  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.
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  Steamed Pork Belly with Rice Flour

  A traditional Chinese dish made by marinating pork belly in rice flour and seasonings, then steaming until tender.
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  Steamed Pork with Rice Flour

  A traditional Chinese dish made by marinating pork belly in rice flour and seasonings, then steaming until tender.
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  Scallion Crucian Carp

  Congcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.
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  Stir-fried Pork with Garlic Chives

  A classic Sichuan dish made by stir-frying sliced pork belly with garlic chives until the meat is tender and the greens are crisp.
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  Huoxiang Burned Fish

  Fresh carp is pan-fried and simmered with Huoxiang, ginger, and garlic to create a savory dish with aromatic herb flavor.
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  Bok Choy and Tofu Soup

  A light soup made with fresh tofu and bok choy, gently simmered to bring out natural flavors.
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  Spicy Boiled Fish

  Spicy boiled fish is a dish featuring fresh fish with vegetables like bean sprouts and cabbage, cooked in a broth made from大量 chili and Sichuan peppercorns. Fish slices are marinated first, then simmered with vegetables in the spicy broth, finished with a sprinkle of chili powder and Sichuan pepper.

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