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Bashi Sichuan Cuisine (Kansheng Road Branch)

川菜 · ⭐ 3.5

No. 415, Kansheng Road, Sansi Zao Village, Kandun Subdistrict

Dishes

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  Grandmother's Vegetable Stir-Fry with Pork

  A traditional home-style dish made by stir-frying preserved vegetables with pork, delivering a savory and comforting flavor.
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  Big Plate Chicken

  Da Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
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  Dry-Fried Pork Intestines

  Dry-fried intestines is a Chinese dish made primarily from pig intestines. After blanching to remove odor and cutting into segments, it's stir-fried in oil until slightly charred, then mixed with chili, garlic, ginger, and other seasonings.
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  Lemongrass Fish

  A dish of fresh fish steamed with lemongrass, ginger, and garlic, resulting in a tender texture and refreshing citrus aroma.
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  Stone Pot Fish

  Stone pot fish features fresh fish as the main ingredient, paired with various vegetables and seasonings. During cooking, fish pieces are marinated to absorb flavor, then placed into a preheated stone pot with broth and ingredients, slowly stewed until the fish meat is tender and juicy, with a rich and flavorful broth.
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  Junlian Stewed Cucumber

  Junlian Stewed Cucumber is a traditional pickled dish from Junlian County, Yibin City, Sichuan Province, made with fresh cucumbers marinated in rice wine lees, salt, and chili for a tangy, spicy flavor.
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  Hong Gai Fen Wine

  A renowned Chinese liquor made from high-quality sorghum using traditional solid-state fermentation, with a clear body, pure aroma, and smooth, sweet finish.
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  Assorted Preserved Meats Platter

  A platter of cured meats including腊肠,腊肉, and腊鸭, air-dried or smoked. Sliced and served directly or lightly steamed, offering a rich, savory flavor.
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  Spicy Stir-fried Pig's Snout

  A spicy Sichuan dish made by stir-frying pig snout meat with chili, garlic, and ginger, delivering a bold, aromatic flavor.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Mapo Tofu Rice Bowl

  Mapo tofu rice bowl features soft tofu with minced beef or pork, stir-fried with doubanjiang, Sichuan peppercorns, and chili powder, then served over steamed rice.

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