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Qiao's Jianghu Cuisine (Jiefangbei Branch)

Sichuan cuisine · ⭐ 4.2

Zhengju, Jiefangbei Subdistrict, Unit LG-3

Dishes

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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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  Stir-Fried Pork Intestines with Green Chili

  A stir-fry dish made with sliced pork intestines and green chili, known for its spicy and aromatic flavor.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Maozi Spicy Chicken

  Maozi Spicy Chicken is a Sichuan dish made with chicken, spicy peppers, ginger, garlic, and other seasonings. The chicken is tender, and the spicy peppers add a rich flavor.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat, accompanied by vegetables such as bean sprouts and greens. The fish is sliced and cooked quickly with a special blend of chili peppers and spices, preserving the tender and fresh texture of the fish.
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  Spicy Chicken of the Jianghu

  Hot and Spicy Chicken is a dish made primarily with chicken, seasoned with various spices and chili peppers. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings, resulting in a bright red color, tender texture, and rich, spicy-savory flavor.
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  Sichuan-style Rabbit

  Sichuan-style rabbit is made with fresh rabbit meat stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a spicy and numbing flavor typical of Sichuan cuisine.
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  Stir-fried Oil-mustard Greens

  Stir-fried oil lettuce is a home-style dish using fresh oil lettuce as the main ingredient. Wash and cut the lettuce, stir-fry with garlic in hot oil until just cooked, then season and serve.
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  Wild Mushroom Braised Tripe

  Wild Mushroom Braised Tripe is a Chinese dish made with wild mushrooms and pork stomach, cooked by stewing. It has a delicious taste and a rich broth.
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  Stir-Fried Pork with Spicy Sauce

  A classic Sichuan dish made with sliced pork belly stir-fried with fermented bean paste, green peppers, and scallions, delivering a rich, spicy flavor.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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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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