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Jiu Ju Mountain Wild Cuisine (Kaiduo Plaza Store)

Sichuan cuisine · ⭐ 4.2

No. 223, Annex No. 1, Wanyu Road, 2nd Floor

Dishes

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  Nine Tangerine Chili Chicken

  Nine Tangerine Chili Chicken is made with chicken, dried chili peppers, and peels from nine different citrus varieties, stir-fried to perfection. The dish features a bright red color, rich aroma, and a balanced flavor of sweet, sour, and mild spiciness.
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  Sichuan Northeast Oil Tea

  Sichuan Northeast Oil Tea is a traditional breakfast food made from glutinous rice flour, peanuts, sesame, and tea, stir-fried and boiled into a smooth paste, rich in flavor and nutrition.
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  Bazhong Scallion Oil Pancake

  Bazhong scallion oil pancake is a Chinese pastry made primarily from flour, scallions, and cooking oil. Prepared through kneading, rolling, folding, and pan-frying, it features a crispy exterior, soft interior, and rich scallion aroma with a savory taste.
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  Bazhong Suanzi Oil Tea

  Bazhong Suanzi Oil Tea is a traditional snack from Bazhong, Sichuan. It is mainly made with flour, sesame, peanuts, and cooking oil. The flour and seasonings are mixed and fried into suanzi, then combined with brewed oil tea, offering a crispy texture and rich flavor.
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  Zaolin Milk Soup Fish

  Fresh grass carp is stewed slowly with red dates, goji berries, and ginger to create a rich, creamy white broth. The fish meat is tender, and the soup has a sweet, mild milk aroma with subtle date fragrance.
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  Zaolin Boatman's Carp

  Fresh small carp is marinated, deep-fried until crispy outside and tender inside, then simmered in a secret sauce. The dish features a glossy red color, with tender, fragrant fish meat and a unique flavor combining slight sweetness and saltiness.
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  Orange-Scented Fruitwood Roast Duck

  A delicately roasted duck using fruitwood charcoal, served with an orange-infused sauce for a refreshing and flavorful experience.
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  Sand参 Steamed Chicken with Ginseng

  Whole chicken is marinated and steamed with sand paeony root, ginger, and scallions. The meat is tender, the root adds a refreshing taste, and the broth is rich and nourishing.
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  Sea Urchin Eggplant

  A creative dish combining fresh sea urchin and slender eggplant, steamed or lightly stir-fried to preserve natural flavors and delicate texture.
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  Ash Water Noodles Stir-Fried with Preserved Pork

  A traditional dish made by stir-frying ash water noodles with preserved pork, resulting in a savory and aromatic meal.
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  Salted Vegetable Pork Dumpling

  Pork belly and pickled vegetables are stewed together, resulting in tender meat with a rich salty flavor and distinct fermented aroma.
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  Stoneware Sauce-Braised Frog

  A Sichuan dish featuring frog meat stir-fried in a stone pot with spicy sauce, garlic, ginger, and chili peppers, delivering a rich, numbingly spicy flavor.
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  Empty Mountain Beef Shreds

  Empty Mountain beef shreds are made from fresh beef sliced and marinated, then quickly stir-fried. The texture is tender, with a savory and slightly spicy taste, subtly flavored with five-spice.
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  Old Jar Crispy Shell

  Fresh crispy-fried fish from old jars, marinated in aged brine and deep-fried. Crispy outside, tender inside with a distinctive fermented aroma.
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  Old Jar Crawfish Fish

  A Sichuan dish featuring fresh snakehead fish marinated in old jar pickled chili and simmered with ginger, garlic, and spices, resulting in a tender texture and tangy-spicy flavor.
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  Laba Noodles

  A savory noodle dish featuring cured pork sausage and meat, served with fresh vegetables and a light broth.
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  Mustard Shrimp Balls

  Crispy shrimp balls seasoned with mustard sauce, made from fresh shrimp marinated, lightly coated in starch and deep-fried until golden, then tossed in a bold mustard dressing. Tender inside, crunchy outside, with a sharp mustard aroma.
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  Wild Mushroom Medley

  A nourishing dish featuring a variety of wild mushrooms simmered with vegetables and broth, offering rich flavor and health benefits.
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  Wild Mushroom Spicy Chicken

  A Sichuan dish made with chicken and wild mushrooms, stir-fried with dried chilies and Sichuan peppercorns for a spicy, aromatic flavor.
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  Wild Vegetable Pancake

  A savory pancake made from wild greens like shepherd's purse and purslane, mixed with flour and eggs, then pan-fried until golden and crispy.

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