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Ziyan Baiweiji (Chongqing Dazu Guo Liang Yonghui Branch)

小吃快餐 · ⭐ 3.8

No. 25, Guoliang Road, Longgang Subdistrict

Dishes

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  Five-Spice Pig Ears

  Five-spice pig ears is a dish made primarily from pig ears, blanched and then simmered or braised with five-spice powder, soy sauce, and cooking wine. The finished dish has a crisp texture and rich flavor.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Spicy Pig's Head Meat Salad

  A cold dish made from boiled and sliced pig's head meat, seasoned with garlic, chili oil, and cilantro for a spicy and aromatic flavor.
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  Lemon Chicken Feet

  Lemon chicken feet is a refreshing cold dish made primarily from chicken feet, seasoned and marinated with lemon juice, garlic, cilantro, and other seasonings. After being boiled, the chicken feet are thoroughly mixed with the dressing and refrigerated for several hours to allow the flavors to fully penetrate.
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  Chaozhou Meat Rolls

  Chao Shan meat rolls are made from pork tenderloin, minced and mixed with starch, egg white, scallion and ginger water, then rolled into cylinders on bamboo skewers and steamed. Served sliced with soy sauce, garlic paste, or chili sauce.
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  Hundred-flavor Roast Chicken

  A whole chicken marinated and roasted to perfection, offering a rich blend of flavors from various spices and seasonings.
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  Old Brine Soy Sauce Goose

  A traditional Chinese dish made by slow-cooking goose in a rich blend of soy sauce and spices, resulting in tender, flavorful meat with a deep savory taste.
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  Honey-glazed Duck Wings

  Honey-glazed duck wings made with duck wings, blanched and marinated in honey, soy sauce, cooking wine, and ginger. Then pan-fried or grilled until slightly charred, and reduced to a thick glaze that coats the wings evenly. Bright red color, soft and tender texture.
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  Xiyu Spicy麻 Chicken

  A flavorful dish made with chicken and spices, featuring a distinctive numbing and spicy taste typical of Xinjiang cuisine.
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  钵钵鸡片

  钵钵鸡片是一道以鸡肉为主料的凉拌菜，将煮熟的鸡胸肉切片后放入特制调料中浸泡，调料通常包括辣椒油、花椒粉、蒜末、姜末、酱油、醋、芝麻酱等，口感丰富，风味独特。
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  Spicy Lotus Root Slices

  Spicy lotus root slices is a cold dish made primarily from lotus root. Fresh lotus root is peeled, sliced thinly, blanched, drained, then mixed with chili, garlic, green onions, soy sauce, vinegar, sugar, and sesame oil.
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  Spicy Tofu Skin

  A Chinese dish made with fried tofu skin stir-fried with chili, garlic, and ginger for a spicy and aromatic flavor.
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  Crispy Duck Leg

  Crispy duck legs are made by marinating duck legs, coating them in starch or batter, then deep-frying until golden and crispy. Ginger and scallions are typically added to remove fishy odor and enhance aroma.
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  魔芋凉皮

  魔芋凉皮是以魔芋粉为主要原料，经过浸泡、搅拌、蒸制等工艺制成的透明或半透明凉皮。制作时将魔芋粉与水混合后加热成型，冷却后切条或切片，可搭配调味汁、蔬菜、酱料等食用。
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  Spicy Chicken Cubes

  Spicy chicken chunks are made with chicken, usually thigh or breast meat cut into pieces, marinated, then fried or stir-fried until golden. Added chili, Sichuan pepper, ginger, and garlic for a spicy, numbing, savory flavor.

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