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Ba Shan Yuan Wei Chengkou Fusion Cuisine (Zoo Store)

Sichuan cuisine · ⭐ 3.9

No. 7-1, Shangyou San Cun, Xijiao Road (near Maoxiangou Bus Stop)

Dishes

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  Mountain Bamboo Shoots Stir-Fried with Preserved Pork

  A traditional Sichuan dish featuring fresh mountain bamboo shoots and preserved pork, stir-fried to bring out their rich flavors.
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  Chengkou Baked Rock Beans

  A specialty dish from Chengkou made with local rock beans, seasoned and baked with pork belly and chili for a rich, savory flavor.
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  Bashan Pan-Fried Chicken

  A Sichuan-style home dish made by pan-frying chicken with green peppers and garlic, resulting in tender meat and rich aroma.
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  Bashan Ru Child Fish

  A Sichuan dish featuring fresh young fish from Bashan, steamed with ginger, garlic, and chili for a delicate, savory flavor.
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  Spring Bamboo Shoots with Beef Strips

  Spring bamboo shoot beef strips is a Chinese stir-fry dish made with fresh spring bamboo shoots and beef. The bamboo shoots and beef are sliced and stir-fried with seasonings, resulting in a tender texture and light flavor.
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  Pickled Pepper Pig Intestine

  Pickled Pepper Pig Intestine is a Sichuan dish made with local pork intestines and pickled peppers, offering a crisp texture and spicy flavor.
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  Stir-fried Chengkou Old Sausage

  Stir-fried Chengkou old sausage is a traditional Sichuan dish made with Chengkou old sausage, mixed with green peppers and garlic, and stir-fried in hot oil. It has a fresh and fragrant taste with a strong cured meat flavor.
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  Panda Hoof Soup

  Panda hoof soup is a soup made primarily with panda hooves and various seasonings, cooked using a stewing method. It has a delicious taste, tender meat, and a rich aroma.
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  Morel Mushroom Stir-fried with Bamboo Shoots

  Morel mushrooms and bamboo shoots stir-fried together, offering a rich, savory flavor and crisp texture.
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  Liver and Kidney Stir-fry

  A classic Chinese home-style dish made by stir-frying pork liver and kidneys with vegetables like bell peppers and onions, resulting in a tender and savory flavor.
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  Preserved Meat and Three Fresh Vegetables

  A Chinese home-style dish combining preserved meat, eggplant, potato, and green pepper, stir-fried for a savory and satisfying flavor.
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  Tieshanping Sichuan Pepper Chicken

  Tieshanping Sichuan pepper chicken is a dish made primarily with chicken, using fresh chicken thighs or whole chicken cut into pieces, stir-fried with plenty of Sichuan peppercorns and chili. First, the chicken is blanched to remove odor, then stir-fried with Sichuan peppercorns, dried chilies, ginger, garlic, and other seasonings to absorb the numbing aroma of the peppercorns and spicy flavor of the chilies.
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  Tangerine Peel Rabbit Cubes

  A Sichuan dish made with rabbit cubes stir-fried with tangerine peel, offering a tangy and spicy flavor.
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  Chen Vinegar Peanuts

  A cold dish made with fried peanuts tossed in a dressing of aged vinegar, sugar, and salt. Crispy and tangy, it's a popular appetizer or snack.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Golden Fruit Stewed Black Pig Trotters

  A nourishing dish made by slow-cooking black pig trotters with golden fruit, resulting in tender meat and rich, aromatic flavor.
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  Brown Sugar Glutinous Rice Cake

  Black sugar glutinous rice cakes are made from glutinous rice, fried or pan-fried until crispy on the outside and chewy on the inside, then drizzled with a thickened black sugar syrup. The main ingredients are glutinous rice and black sugar. The preparation involves steaming the rice, pressing it into a block, cutting it into pieces, heating until the surface is slightly charred, and finally pouring the black sugar sauce over it.

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