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Chu Suo Dang Jia (Yincheng Street Branch)

Hunan cuisine · ⭐ 3.8

No. 31 Yincheng Street, Hongtu Xiangxie Li Residential Community

Dishes

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  Chef's Braised Pork Belly

  A classic Chinese dish featuring tender pork belly braised in a savory-sweet sauce made with soy sauce, sugar, and spices.
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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Spicy Potatoes in Dry Pot

  Dry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
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  Spicy Mala Fish

  Spicy numbing fish features fresh grass carp, seasoned with Sichuan pepper, chili, ginger, garlic, and green onion. The fish is marinated, pan-fried until slightly crispy, then stewed with aromatic numbing spices to retain tenderness and flavor.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Braised Fish with Skin Removed

  A Chinese dish featuring fresh fish deboned and braised in a savory sauce of soy sauce, sugar, and wine, resulting in tender, flavorful meat.
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  Amaranth and Egg Stir-fry

  A dish made by stir-frying amaranth with eggs, resulting in a fresh and nutritious meal.
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  Spicy Sauce Fish Head

  A Sichuan dish featuring a large fish head stir-fried with spicy chili sauce and vegetables, known for its rich flavor and bold heat.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Sour Radish Pork Intestine and Lung Soup

  A spicy and sour soup made with pork intestines, lungs, and pickled radish, popular in Sichuan cuisine.
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  Spicy and Sour Chicken with Mushrooms

  Spicy chicken gizzards is a dish made with chicken gizzards as the main ingredient, stir-fried with chili, vinegar, and other seasonings. Chicken gizzards are sliced, blanched, then stir-fried with garlic, ginger, green and red peppers, seasoned with soy sauce, cooking wine, and vinegar, and finished with a cornstarch slurry.
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  Spicy and Sour Chicken Gizzard

  Sour and spicy chicken gizzards is a dish made primarily from chicken gizzards, seasoned with sour and spicy调料. The chicken gizzards are sliced and stir-fried with ingredients such as pickled chili peppers and garlic, resulting in a tangy and spicy flavor.

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