Bajie Wangwang Mao Xue Wang (Shuang'an Branch)
川菜 · ⭐ 3.6
No. 1 Shuang'an Bei Lane, Annex No. 12
Dishes
单人份毛血旺单人份毛血旺以鸭血、黄豆芽、午餐肉、毛肚、豆皮等为主要食材，搭配辣椒、花椒、豆瓣酱等调料炒制而成，最后加入高汤煮沸，形成浓郁的麻辣风味。
Stewed Pork Ribs with PotatoesStewed pork ribs with potatoes is a dish featuring pork ribs and potatoes as main ingredients. The ribs are blanched to remove odor, then cooked together with diced potatoes in a pot with water, soy sauce, and cooking wine until tender and flavorful.
Vegetarian Blood SausageA vegetarian dish made with tofu skin, konjac, and mushrooms, stir-fried in spicy Sichuan-style sauce for a rich, numbing flavor.
Spicy Oil Pork JowlA Sichuan dish made with pork jowl, seasoned in spicy oil and spices, offering a rich, numbingly hot flavor.
Braised Chicken with TaroYu'er Shao Ji is a dish made primarily with chicken and taro. Chicken pieces are blanched to remove odor, then cooked with taro in a pot with seasonings until flavorful. Common seasonings include soy sauce, ginger slices, and green onions.
Dipping Sauce TofuSpicy dipping tofu is made primarily from soft tofu, steamed to preserve its natural flavor. Served with a specially prepared dipping sauce made from minced garlic, chili, Sichuan peppercorns, soy sauce, and other seasonings, allowing diners to dip according to their taste, transforming the originally mild tofu into a rich and flavorful dish.
Blood Duck and Fish SlicesA Sichuan dish made with duck blood and fresh fish slices, stir-fried with chili and Sichuan peppercorns for a spicy and numbing flavor.
Fresh Pig Blood CurdA Sichuan dish made with fresh pig blood, seasoned with chili, Sichuan pepper, garlic, and ginger. Known for its smooth texture and spicy flavor.