Qi Li Xiang Jiang Hu Cai
川菜 · ⭐ 3.8
200 meters southeast of Exit 14, Dayangfang Bridge, Southeast 5th Ring Road, Yizhuang Area (No. 6 Sanyang Middle Road Courtyard)
Dishes
Seven-Li Spicy ChickenA classic Sichuan dish made with chicken stir-fried in dried chilies and Sichuan peppercorns, delivering a rich, spicy flavor.
Qili Xiang Chan Zui NiuwaQili Xiang Chan Zui Niuwa is a Sichuan dish made with frog meat and various seasonings and spices. The frog meat is tender and flavorful, stir-fried to create a spicy and fragrant taste.
Qili Xiang Spicy FishQili Xiang Spicy Fish is a Chinese dish made with fresh fish and spicy seasonings. Main ingredients include fish, Sichuan peppercorns, chili peppers, ginger, and garlic. It is cooked by frying or stewing, offering a spicy and fragrant flavor.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Jiangjin Fresh Pepper ChickenJiangjin Fresh Pepper Chicken is a Sichuan dish made with chicken, fresh chili peppers, ginger, and garlic. The chicken is tender, with a rich spicy flavor and a fragrant taste.
Jianghu Pao Pao XiaJianghu Pao Pao Xia is a Sichuan dish made with fresh shrimp and various seasonings and side dishes stewed together. Main ingredients include large shrimp, doubanjiang (fermented broad bean paste), ginger, garlic, and dried chili peppers. It has a spicy and fragrant flavor with strong regional characteristics.
Sichuan-style Tripe with Pickled ChiliSpicy pickled pepper with pig kidneys is a dish featuring pig kidneys sliced and blanched, then stir-fried with pickled peppers, green and red peppers, scallions, ginger, and garlic for a tender texture and tangy-spicy flavor.
Sizzling Twice-Cooked PorkA classic Sichuan dish featuring pork belly stir-fried with vegetables and spices, known for its bold flavor and tender texture.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Chicken OffalChicken offal refers to chicken organs such as heart, liver, gizzard, and intestines. After cleaning and slicing, they are marinated with wine and ginger to remove odor, then stir-fried, stewed, or grilled. Commonly cooked with chili, onion, and garlic for rich flavor.
Spicy Big Knife TofuSpicy Big Knife Tofu is a Sichuan dish made with tofu skin and spices such as chili and Sichuan peppercorns. It features a rich texture, spicy and fragrant flavor, with a crispy exterior and tender interior.
Qianjiang Chicken Offal Stir-fryQianjiang Chicken Offal is a dish made with chicken organs like hearts, livers, and gizzards, stir-fried with chili, garlic, ginger, and onions. The offal is cleaned, blanched to remove odor, then cooked with seasonings to absorb flavors fully.