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Shan Shan Xiang Yibin Cuisine (He Pingli Branch)

川菜 · ⭐ 4.5

No. 4, Block 13, Hepingli

Dishes

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  Traditional Twice-Cooked Pork

  Traditional Sichuan-style twice-cooked pork uses pork belly, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. The key is to render the fat until the slices curl slightly and develop a slight char, then season and mix well.
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  Pumpkin Frog Legs

  Pumpkin frog dish features frogs and pumpkin as main ingredients. Frogs are blanched or pan-fried, then stir-fried or stewed with pumpkin cubes, resulting in soft pumpkin and tender frog meat.
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  Yibin Three Delicacies

  Yibin Three Treasures is a traditional dish featuring local Yibin ingredients, mainly made from pickled mustard greens, tofu, and minced meat. The greens are chopped and stir-fried with the meat, then combined with tofu blocks and simmered until flavorful and rich in taste.
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  Yibin Ran Noodles

  Yibin Ranmian, with noodles as the main ingredient, is seasoned with a special sauce and oil. After boiling, the noodles are mixed thoroughly with a stir-fried seasoning made from chili, Sichuan pepper, scallions, ginger, garlic, and other ingredients, ensuring the noodles are evenly coated with spicy and fragrant oil, resulting in an appealing color and aroma.
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  Lizhuang White Meat

  Lizhuang white meat is a traditional dish made primarily from fresh pork, boiled and then sliced for serving. The main ingredients are pork belly or lean meat, which is cooked, cooled, and sliced, then served with a specially prepared dipping sauce.
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  Maoxuewang

  Maoxuewang 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.
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  Live Sea Bass

  Fresh sea bass is the main ingredient, cleaned and marinated with ginger slices and scallions. It is then steamed until fully cooked in a steamer. After steaming, it is drizzled with a sauce made from soy sauce, sesame oil, and a little sugar, and garnished with sliced scallions and cilantro.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Fresh Tofu Pudding

  Fresh tofu pudding made from yellow beans, soaked, ground, filtered, boiled, then set with coagulants like gypsum or brine. White or slightly yellow, smooth and tender, eat as is or with seasonings, broth, or toppings.
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  Blood皮菜 stir-fried with猪 liver

  Blood皮菜炒猪肝 is a Chinese stir-fry dish primarily made with pig liver and blood皮菜 (a type of leafy green). The pig liver is sliced and blanched to remove any odor, while the blood皮菜 is washed and cut into segments. In a hot wok with cold oil, minced garlic is sautéed until fragrant, then the pig liver is added and stir-fried until it changes color. Next, the blood皮菜 is added and stir-fried together. Seasonings are added and the dish is quickly tossed before serving.
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  Pea Shoot and Pork Belly Soup

  Pea shoot and crispy pork soup is made with fresh pea shoots and fried crispy pork. The pork is sliced and cooked together with the pea shoots in clear broth, resulting in a flavorful soup where the pea shoots remain bright green and crisp, while the pork stays tender inside and crispy outside.
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  Jiudu Spicy Chicken

  Jiudu Spicy Chicken is a dish made with chicken as the main ingredient, seasoned with dried chilies and Sichuan peppercorns. The marinated chicken pieces are stir-fried with chilies and peppercorns to absorb rich spicy flavor.
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  Spicy Catfish with Broad Edges

  Spicy Dan Dan Fish is made with fresh Dan Dan fish as the main ingredient, combined with side ingredients such as bean sprouts and wide rice noodles, and stir-fried with spices like chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste). The fish meat is marinated first, then pan-fried until slightly golden, followed by stir-frying with the accompaniments and finally simmered in broth to absorb the flavors.

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