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Chuan Xiang Lou (Zhangzhu Branch)

Sichuan cuisine · ⭐ 3.7

No. 6 Renmin North Road

Dishes

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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Dry Pot Squid and Shrimp

  Dry-braised squid and shrimp is a dish featuring fresh squid and shrimp, stir-fried quickly at high heat. After initial preparation, they are cooked with vegetables like green pepper, red pepper, and onion, along with seasonings such as doubanjiang, garlic, ginger, and chili to absorb rich flavors, then reduced to a glossy sauce.
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  Salted Pepper Pork Trotter

  Sichuan salt and pepper pork knuckles is a dish made primarily from pig trotters, seasoned with Sichuan pepper and salt, garlic, ginger, and other spices. First, the pig trotters are boiled until tender, then chopped into small pieces and deep-fried in hot oil until golden and crispy. Finally, Sichuan pepper and salt are sprinkled over the dish and stir-fried evenly.
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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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  Steamed Pork Ribs with Rice Flour

  Steamed pork ribs with rice flour is a dish made by marinating pork ribs in seasonings, coating them with ground rice flour, and steaming them until tender. The main ingredients include pork ribs, rice, and seasonings such as soy sauce, dark soy sauce, cooking wine, ginger slices, and green onion segments. The preparation involves marinating the ribs first, then mixing them with fried rice flour, and finally steaming until they are soft and tender.
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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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  Golden Steamed Bun

  Golden buns are a traditional Chinese pastry made from flour, eggs, milk, and a small amount of sugar. After fermentation, they are steamed to achieve a golden color and soft, sweet taste, commonly eaten for breakfast or as a snack.
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  Grilled Squid Tentacles

  Sizzling squid tentacles dish features cleaned and sliced tentacles marinated and quickly stir-fried on a hot iron plate until slightly charred outside and tender inside, often cooked with onions, green peppers, and garlic.

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