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Jiu Jiu Ya Duck Neck (Wujiang Huagang Branch)

小吃快餐 · ⭐ 3.5

West Interior Staircase, Building A, Huagang Commerce Zone B, North Side of Huagang Road, Jiangling Subdistrict (East of Yuegou Supermarket)

Dishes

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  Braised Duck Feet

  A cold dish made by simmering duck feet in a seasoned broth until tender and flavorful.
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  Cumin Duck Neck

  A spicy Chinese snack made from duck necks simmered with cumin and spices, offering a rich, aromatic flavor.
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  Boneless Sichuan Pepper Chicken Feet

  Boneless chicken feet marinated with Sichuan pepper and spices, offering a spicy and numbing flavor typical of Sichuan cuisine.
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  Spicy麻Tofu Skin

  Spicy麻豆皮 is a cold dish made primarily from tofu skin. After slicing and blanching the tofu skin, it's mixed with Sichuan pepper, chili oil, garlic, green onion, soy sauce, vinegar, sugar, and sesame oil for a crisp texture and unique flavor.
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  Freshly Mixed Fragrant Mushrooms

  A cold dish made with fresh mushrooms tossed in a savory dressing of garlic, scallions, and chili oil, offering a crisp and aromatic flavor.
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  Delicate Duck Hearts

  A dish featuring tender duck hearts stir-fried with aromatic spices and seasonings, known for its rich flavor and delicate texture.
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  Sweet and Spicy Duck Wings

  Sweet and spicy duck wings is a dish primarily made with duck wings, which are marinated, then fried or pan-fried, and finally stir-fried with sugar, soy sauce, chili, and other seasonings. The finished dish has a bright red color, with a crispy exterior and tender interior, offering a sweet taste with a hint of spiciness.
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  Sweet and Spicy Duck Neck Bones

  Sweet and spicy duck neck is a dish primarily made with duck neck, which is marinated and then cooked to allow it to fully absorb the sweet and spicy sauce, resulting in a unique sweet and spicy flavor.
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  Tengjiao Crispy Sausage

  A spicy and crunchy snack made from seasoned pork intestines, deep-fried to perfection and served with a numbing Sichuan pepper sauce.
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  Spicy Duck Heads

  A spicy Sichuan-style dish made with duck heads stir-fried in chili, Sichuan pepper, and fermented bean paste, delivering a bold, numbingly hot flavor.

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