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Huo Na Jia · Chuan Style Barbecue · Chuan Cuisine (Yungang Store)

Barbecue · ⭐ 4.7

Yun'gang Road Commercial Street, Building A (Automotive), Second Floor

Dishes

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  一把嫩肝尖

  一把嫩肝尖是一道经典川菜，以新鲜猪肝为主料，切成薄片后快速滑炒而成。制作时先将肝尖用料酒、淀粉腌制，再与泡椒、姜蒜等调料一同爆炒，火候掌握是关键。成菜色泽红亮，肝尖口感极其滑嫩，入口即化，带有泡椒的酸辣香气和蒜香，咸鲜微辣，回味悠长，是一道考验厨师功力的下饭菜肴。
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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Young Ginger Tender Rabbit

  Young ginger tender rabbit is a dish primarily made with fresh rabbit meat and young ginger. The rabbit meat is sliced and stir-fried together with thin strips of young ginger, along with garlic and chili as seasonings. Quick stir-frying allows the ingredients to absorb flavor while maintaining the tenderness of the rabbit meat and the fresh aroma of the young ginger.
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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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  Sichuan-style Mini Sausage

  Sichuan-style small sausages are a specialty sausage product made primarily from pork, seasoned with Sichuan pepper, chili, salt, and cooking wine, then stuffed into casings and dried or smoked.
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  Sichuan-style Spicy Chicken

  Sichuan-style Spicy Chicken is a cold dish made primarily with chicken thigh meat or whole chicken. The cooked chicken is shredded into strips and mixed with ingredients such as peanuts, green onions, ginger, garlic, and cilantro. It is then dressed with a sauce made from chili oil, Sichuan pepper powder, soy sauce, vinegar, sugar, salt, and sesame oil, and served after being well combined.
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  Special Charcoal-Grilled Brain Dish

  Special charcoal-grilled brain dish is made primarily from pig brains. After thorough cleaning and marinating with a secret recipe seasoning, it is grilled over charcoal. The finished product has a slightly charred exterior and a delicate, tender interior, preserving the original flavor of the brain.
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  Shen Niu Mao Du Hot Pot

  Shen Niu Mao Du Guo is made with fresh beef tripe as the main ingredient, paired with配菜 such as yellow tripe, duck blood, and bean sprouts, and cooked in either a beef bone broth or spicy red oil broth. The beef tripe must be cleaned thoroughly beforehand, sliced, and quickly blanched to maintain its crisp and tender texture.
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  Stewed Pork Trotter with Kidney Beans

  Bean stewed pig trotters is a dish primarily made with pig trotters and kidney beans. After blanching, the pig trotters are simmered together with the beans until the trotters become tender and flavorful, and the beans are fully cooked, resulting in a rich and savory broth.
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  Fresh Chili Frog Legs

  Fresh chili froglets are primarily made with froglets, combined with fresh chilies, garlic, ginger, and other seasonings, stir-fried in hot oil. The froglets have tender meat and a smooth texture, blending perfectly with the aroma of fresh chilies to create a unique flavor.
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  Nose筋

  Nijing is the fascia tissue from a pig's snout. After cleaning and blanching to remove odor, it can be cooked by stir-frying, stewing, or cold mixing. The main ingredient is pork snout筋, often paired with seasonings such as scallions, ginger, garlic, and chili peppers.

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