Shiba Chuan - Zigong Stir-Fried (Zhongshan Ling Branch)
川菜 · ⭐ 4.7
Unit C03, Basement Level, Yungji, No. 5 Tongwei Road, Mandu Nianhua 1928, Xuanwu District, Nanjing City, Jiangsu Province
Dishes
18-Second Stir-Fried Pork KidneysThis dish features pig kidneys as the main ingredient, stir-fried quickly with green and red peppers. The kidney slices are scored and blanched, then stir-fried at high heat with seasonings to maintain a crisp, tender texture.
Ancient Method Well Salted Beef ShankA traditional beef shank dish seasoned with ancient well salt and slowly stewed for tender, savory flavor.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Sichuan Spicy ChickenA classic Sichuan dish featuring shredded chicken marinated in a spicy, numbing sauce with chili oil, garlic, and Sichuan peppercorns.
Sichuan-style Boiling Fish in Fresh WaterFresh carp is cooked in a spicy, numbing broth with vegetables and seasonings, creating a bold, aromatic dish typical of Sichuan cuisine.
Chuanxiang Laolu Dais YaChuanxiang Laolu Dais Ya is a Sichuan dish made with duck meat and traditional old braising sauce. Main ingredients include duck, spices, and special sauce, with a rich flavor featuring spicy and braised taste.
Seasonal VegetablesFresh vegetables harvested in season, such as spinach, broccoli, and carrots, stir-fried or blanched to preserve natural flavor and nutrition.
Gele Mountain Spicy ChickenGelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
Wok-style Potato ShredsStir-fried potato shreds, a home-style dish made from potatoes, are soaked in water to remove excess starch before quick frying. Seasoned with葱, garlic, and chili, it's cooked at high heat for a crisp texture.
Beef Braised Mapo TofuA spicy and savory dish combining tender tofu with minced beef, seasoned in the classic Sichuan Mapo tofu style.
Sweet Bean Curd PuddingA smooth and sweet dessert made from soybeans, known for its delicate texture and mild sweetness, often served with red beans or fruit.
Salt-Style Ginger Stir-Fried Fresh Chili RabbitFresh rabbit meat stir-fried quickly with ginger slices and fresh chili peppers. Bright red color, tender texture, with a blend of ginger aroma and spiciness, highlighting the Sichuan cuisine's bold, spicy, and fragrant characteristics.
Stir-fried Liver and KidneyLiver 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.
Spicy Twice-Cooked PorkA classic Sichuan dish made by stir-frying pork belly with fermented bean paste, green peppers, and scallions until fragrant and flavorful.