Chui Yu Gan Guo Ya Tou (Gulu Town Branch)
川菜 · ⭐ 3.8
No. 42, Jiugu Louwai Street, Hepingli Subdistrict (440 meters on foot from Exit D (Southwest) of Andeli North Street Metro Station)
Dishes
Biangbiang NoodlesBiangbiang noodles are made with wide, thick noodles that are hand-stretched and cooked. They are served with toppings such as chopped green onions, yellow soybean sprouts, and chili powder. After cooking, the noodles are drizzled with a special chili oil and seasonings, then garnished with green onions and additional配料.
Signature Spicy Duck Head Hot PotSignature dry-braised duck heads with green peppers, red peppers, onions, garlic, ginger, and doubanjiang, simmered after blanching to remove odor and dry-frying to infuse flavor.
Fruit-flavored Mustard ShrimpFruit-flavored mustard shrimp features fresh large shrimp mixed with diced apples and pears, marinated in mustard sauce and seasonings. Cooked shrimp are combined with fruit cubes, then dressed with a honey-lemon-mustard sauce and chilled for serving.
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.
Oil-Poured Wide NoodlesOil-poured wide noodles are a Chinese noodle dish featuring thick noodles resembling trousers. After boiling and draining, they're mixed with scallions, garlic, chili powder, then topped with hot oil to enhance aroma, followed by soy sauce, vinegar, and salt.
Grilled Beef TendonGrilled beef tendons is a dish primarily made with beef tendons. To prepare it, the beef tendons are first marinated to absorb flavor, then placed on a grill and slowly roasted over moderate heat. When the surface is slightly charred and the inside remains tender, it is served with a specially prepared seasoning to enhance its rich flavor.
Braised Tofu Noodles in Clay PotBaozi扁豆丝 is a home-style dish made primarily with fresh flat beans, sliced into细丝 and simmered slowly in a clay pot with minced garlic, ginger slices, and other seasonings until the beans are tender, with a delicate texture and rich broth.
Home-style EggplantHome-style eggplant is a classic dish made with eggplant as the main ingredient, typically sliced or cut into segments, then pan-fried or steamed before being mixed with garlic, green onions, soy sauce, sugar, and vinegar to absorb the flavors. Some recipes add minced meat or doubanjiang for extra taste.
Braised Pork with Aged WineOld wine-braised wild boar pork is a dish made by slow-cooking wild boar pork with yellow wine. After blanching, the pork is simmered with ginger slices, green onions, yellow wine, soy sauce, and rock sugar until tender and the sauce thickens.
Stir-Fried Water Spinach with GarlicStir-fried water spinach with garlic is a home-style vegetable dish made by stir-frying fresh water spinach with minced garlic. Wash the water spinach, cut into segments, heat oil in a pan, add minced garlic to sauté until fragrant, then quickly stir-fry the water spinach until just cooked through, season to taste, and serve.
Sauce-Soaked EggplantA dish of eggplant cooked in a savory sauce, tender and flavorful.
Air-Dried Oil EdgeAir-dried pork belly fat is a dish made from the fatty layer of pig belly, cleaned, marinated, and air-dried. The strips are seasoned with salt and cooking wine, then hung in a well-ventilated area for several days until dry and firm.
Spicy Roasted QuailSpicy roasted quail is a dish featuring quail as the main ingredient, marinated and then baked in an oven. Common marinade ingredients include chili, ginger, garlic, and soy sauce for flavor. The roasting process creates a crispy skin while keeping the meat tender inside.