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Zhang Ji Xinglong Chongqing Cuisine (Keyuan Road Branch)

Sichuan cuisine · ⭐ 4.3

No. 104 Ke Yuan 3rd Street

Dishes

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  Country-style Pork with Red Bean Paste

  A traditional Chinese dish made by steaming pork belly stuffed with red bean paste, resulting in a tender, sweet-savory flavor.
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  Village Green Vegetable Pot

  Village Green Vegetable Pot is a dish made with fresh green vegetables and cooked with seasonings and broth. The main ingredients include cabbage, spinach, and water spinach, with a fresh and delicious taste.
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  Zhang's Brown Sugar Ice Jelly

  A traditional sweet dessert made with ice jelly, brown sugar syrup, peanuts, and fruits. Refreshing and sweet, perfect for summer.
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  Seafood Vermicelli Pot

  Sea Emperor Vermicelli Stew is a delicious dish made primarily with vermicelli, combined with seafood such as shrimp, squid, and crab meat, carefully simmered to perfection. The vermicelli absorbs the rich flavors of the seafood, offering a smooth texture, while the seafood remains tender and juicy—creating a harmonious and delightful combination.
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  Spicy Fish with Sichuan Flavor

  A spicy Sichuan-style dish made with fresh carp, seasoned with chili, Sichuan peppercorns, and fermented bean paste, delivering a bold, numbingly hot flavor.
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  Bishan Spicy Rabbit with Chili

  A signature Sichuan dish from Bishan, Chongqing, featuring tender rabbit meat stir-fried with fresh chili peppers for a spicy and aromatic flavor.
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  Pork Knuckle and Lotus Root Soup

  Pork bone and lotus root soup uses pork bones and lotus roots as main ingredients. After blanching the bones, they are simmered together with lotus roots in water over low heat until the broth turns milky white and the ingredients become tender. Minimal seasoning is used to preserve the natural flavors.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Eggplant and String Bean Stew

  A hearty stew made with string beans and eggplant, seasoned with garlic and chili paste, slow-cooked to perfection.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Chongqing Sour Cabbage Fish

  Chongqing sour cabbage fish uses fresh grass carp as the main ingredient, with辅料 like sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. Fish slices are marinated with wine and salt, and sour cabbage is cut into segments. First, fry the fish bones until fragrant, add water to boil, then add fish slices and sour cabbage to stew, finally sprinkle with chili and Sichuan pepper for aroma.
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  Spicy Pepper Tofu with Beef

  Fresh chili tofu beef is a dish featuring soft tofu and fatty beef slices, simmered together with fresh chilies for a rich, flavorful broth.
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  Fresh Chili Crucian Carp

  A Sichuan dish featuring fresh green chili and crucian carp, pan-fried and stir-fried together with seasonings for a spicy, aromatic flavor.
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  Fresh Shrimp and Wheat Soup

  A savory soup made with fresh shrimp and wheat, simmered in broth for a delicate, nourishing flavor.

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