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Zhou Zhangmen Jianghu Cuisine

Sichuan cuisine · ⭐ 4.5

No. 256, Beibin 1st Road, Annex No. 1

Dishes

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  Cold-Blanched Chicken Salad

  A cold dish made by boiling chicken, cooling it, and slicing it, then mixing with seasonings like garlic, ginger, scallions, cilantro, and chili oil for a fresh, savory flavor.
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  Double Pepper Clams

  Fresh clams stir-fried with green and red peppers, delivering a spicy and savory flavor.
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  Dry-Braised Catfish

  A Sichuan dish featuring catfish simmered in a savory sauce with chili and fermented bean paste, resulting in tender fish with rich, umami flavor.
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  Dry-burned Eel Slices

  Dry-burned eel segments is a Chinese dish primarily made with eel. The eel is deboned, cut into segments, blanched, then stir-fried in oil until slightly golden.葱姜蒜 and doubanjiang (fermented broad bean paste) are added and stir-fried, followed by soy sauce, sugar, and cooking wine for seasoning. It is then simmered over low heat until the sauce thickens, allowing the eel segments to absorb flavor while developing a slight caramelized aroma on the surface.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Pickled Chili Crucian Carp

  A Sichuan dish featuring crucian carp cooked with pickled chili, garlic, and ginger, delivering a tangy and spicy flavor.
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  Pickled Chili Eel Slices

  A spicy and tangy dish made with eel slices stir-fried in pickled chili sauce, popular in Sichuan cuisine.
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  Spicy Crispy Intestine

  Spicy crispy intestines is a stir-fry dish primarily made with pork intestines. After cleaning and cutting the intestines into segments, they are quickly stir-fried with ingredients such as green peppers, red peppers, and garlic slices. Seasoned with soy sauce, cooking wine, and salt during preparation, this dish maintains the crisp texture of the intestines.
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  Spicy Beef Tripe Stir-Fry

  Spicy tripe is a dish made by quickly stir-frying pig or beef tripe with chili, garlic, ginger, and scallions. The tripe is sliced after processing and stir-fried with chili pieces and seasonings to retain its crisp and tender texture.
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  Stir-Fried Seasonal Vegetables

  Stir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
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  Stir-fried Water Spinach

  Stir-fried water spinach is a home-style dish using water spinach as the main ingredient. Wash and cut the spinach, then stir-fry quickly with hot oil and garlic or chili until just cooked, season and serve.
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  Sichuan Pepper Chicken

  Hua Jiao Chicken is a dish made with chicken as the main ingredient, seasoned with Sichuan peppercorns, ginger, scallions, and other spices. The chicken is marinated, then stir-fried with fried Sichuan peppercorns and chili to absorb their numbing flavor and aroma.
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  Green Pepper and Century Egg

  Green pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.
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  Fresh Chili Pork Shank

  A dish made with pork shank and fresh chili, slow-cooked to tender perfection with aromatic spices.

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