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Zhang Ji Sichuan Cuisine (Xuhui Branch)

Sichuan cuisine · ⭐ 3.1

No. 143, Kaixuan South Road

Dishes

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  Leshan Spicy Chicken

  Le Shan spicy chicken is a dish made with chicken, dried chili peppers, and Sichuan peppercorns. Chicken pieces are marinated and stir-fried with plenty of dried chilies and peppercorns to absorb the spicy flavor and achieve a crispy texture.
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  Spicy Twelve-Flavor Crawfish

  Spicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
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  Two-color Fish Head

  A dish featuring a large fish head cooked with red and green peppers using two methods—steaming and braising—for a rich, flavorful experience.
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  Salted duck egg

  Salted duck eggs are egg products made by soaking duck eggs in brine or coating them with salt mud. The main ingredients are duck eggs and table salt. During the curing process, which lasts several weeks to several months, the yolks become oily and the whites turn into a semi-solid state, resulting in a unique flavor.
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  Stir-fried Pork with Rice

  Stir-fried pork with rice is a Chinese dish featuring fatty pork belly sliced after boiling, stir-fried with green peppers and onions, seasoned with doubanjiang, garlic, and ginger, then mixed with rice.
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  Dry Pot Prawns

  A spicy Sichuan dish featuring fresh prawns stir-fried in a dry pot with vegetables and aromatic spices.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Stir-fried Chicken with Edamame

  A Chinese home-style dish featuring tender chicken and fresh edamame, stir-fried with savory seasonings.
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  Sichuan-Style Steamed Tender Fish Slices

  Fresh fish slices are marinated and quickly blanched in boiling water, then served with bean sprouts, green onions, and a spicy chili and Sichuan pepper oil pour, delivering tender texture and bold numbing-spicy flavor.
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  Yu Fu Sour Fish

  A classic Sichuan dish made with fresh carp, sour vegetables, and spicy chili, featuring tender fish and tangy, spicy broth.
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  Preserved Radish with Salted Pork

  Preserved radish stir-fried with cured pork is a traditional Chinese home-style dish made primarily from preserved radish and cured pork. The preserved radish is made by pickling and sun-drying, while the cured pork is salted and air-dried pork. To prepare, slice the cured pork, soak and cut the preserved radish into pieces, heat oil in a wok, sauté the cured pork until it releases its fat, then add the preserved radish and stir-fry together. Season to taste and cook until fully flavored.
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  Scrambled Eggs with Green Onions

  A simple and flavorful dish of scrambled eggs quickly cooked with chopped green onions, popular in Chinese households.
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  Scallion omelette

  Scallion omelette is a home-style dish made primarily with scallions and eggs. Cut scallions into segments, beat eggs, then stir-fry eggs first, set aside. Stir-fry scallions until fragrant, then mix with eggs and stir well.
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  Cilantro Tofu Soup

  Cilantro tofu soup is a soup made primarily from soft tofu and cilantro. Cut the tofu into small cubes, boil in water, then add the tofu cubes, season with an appropriate amount of salt and pepper, and finally sprinkle with chopped cilantro before stirring well. It's simple to prepare and has a delicate texture.

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