Jushang Tujia Cuisine
农家菜 · ⭐ 4.0
Heishan Town, Heishan Valley

Dishes
Cold-Blanched Pork SaladA traditional Chinese dish made with boiled pork belly, seasoned with garlic, cilantro, chili oil, and other condiments for a refreshing, savory flavor.
Double Pepper Stir-fried Tripe StripsA stir-fried dish of pork tripe strips with green and red peppers, known for its crisp texture and spicy flavor.
Dry-Braised CarpA classic Sichuan dish featuring carp cooked slowly in a savory sauce until the broth thickens, resulting in tender fish with rich flavor.
Appetizer Black FungusA refreshing dish made from dried black fungus, soaked and blanched, then mixed with garlic, scallions, chili, and other seasonings. Simple to prepare, crisp in texture, perfect for accompanying meals.
Bamboo Shoot ChickenA Chinese dish made with fresh bamboo shoots and chicken, simmered to create a rich, savory flavor.
Fried Crispy PeanutsA Chinese snack made by frying peanuts until crispy and golden, known for its crunchy texture and savory flavor.
Stir-Fried Eggplant with Roasted ChiliStir-fried eggplant with chili is a Chinese dish featuring eggplant and chili as main ingredients. Eggplant slices are fried or pan-fried, then stir-fried with sautéed chili and seasonings.
Tofu pudding riceDouban饭 is made with soft tofu as the main ingredient, served with a specially prepared chili sauce and seasonings. The soft tofu is cooked and then enjoyed with rice.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Spicy Boiled FishSpicy 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.