Qinggangwan Grand Hotel (Banan Avenue Branch)
川菜 · ⭐ 4.1
No. 72, Banan Avenue
Dishes
Ginger Stir-Fried RabbitA spicy Sichuan dish made with tender rabbit meat stir-fried with abundant ginger slices, delivering a bold, numbingly spicy and aromatic flavor.
Sichuan-Style Water-Boiled FrogA spicy Sichuan dish featuring frog meat cooked in a fiery broth with chili and Sichuan peppercorns, served with vegetables.
Spicy Sichuan Fish in Sour Vegetable SauceWu-style sour fish soup uses grass carp or black carp, paired with pickled mustard greens, spicy chili peppers, ginger slices, garlic cloves, and bean sprouts. Fish slices are marinated in rice wine and salt, then stewed with pickled mustard greens, finished with chili and Sichuan peppercorns until the fish is tender and the broth rich.
Secret Sauce Aromatic DuckA flavorful duck dish marinated in a secret sauce and slow-cooked to perfection, offering tender meat with rich aroma.
Peking Roast DuckOld Beijing Roast Duck is made from tender Peking duck with a unique roasting technique, resulting in crispy skin and tender meat with a bright red color. It's best enjoyed by wrapping slices in thin pancakes, along with scallion strips and sweet bean sauce.
Old Spicy Tender BeefA classic Sichuan dish featuring tender beef slices marinated and stir-fried with Sichuan peppercorns, chili, and aromatics for a bold, numbingly spicy flavor.
Garlic Butter ShrimpGarlic butter shrimp is a dish made with fresh large shrimp. The shrimp are deveined and split open along the back while keeping the tails intact. They are marinated with garlic, salt, and cooking wine, then cooked by stir-frying or steaming.
Sour Radish Duck SoupA flavorful soup made with duck pieces and sour radish, simmered to create a tangy, savory broth with tender duck meat and crisp radish.
Fried Wheat Cake with Preserved PorkA traditional dish made by stir-frying wheat cake with preserved pork, resulting in a savory and satisfying meal.