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Shu Tan Ji · Yibang Sichuan Cuisine (Xianxia Road Store)

Sichuan cuisine · ⭐ 4.6

No. 665 Xianxia Road (near the intersection with Anlong Road)

Dishes

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  Sichuan Ice Jelly

  Sichuan ice jelly is a traditional Sichuan dessert made primarily from ice jelly and brown sugar syrup. The ice jelly is made from ground cherry seeds and has a smooth, tender texture. It is typically mixed with brown sugar syrup and garnished with crushed peanuts, sesame seeds, dried fruits, and other toppings. For best results, serve chilled.
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  Sichuan North Cold Jelly Noodles

  Chuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Boiling Fish

  A dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
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  Sichuan-style Frog with Pickled Chili

  Sichuan-style pickled chili frog is a dish primarily made with frog meat and pickled chilies. The preparation involves cooking the prepared frog with pickled chilies, garlic, ginger, and other seasonings to achieve a spicy and sour flavor.
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  Chongqing-style Maoxuewang

  A spicy Sichuan dish from Chongqing made with duck blood, vegetables, and offal, stir-fried in a fiery chili sauce.
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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  Sichuan-style Pickled Chili Frog

  A spicy and tangy dish made with frog meat stir-fried in Sichuan-style pickled chili, garlic, and ginger, known for its bold flavor and numbing heat.
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  Spicy Stir-fried Rabbit Stomach

  A spicy Sichuan dish featuring tender rabbit stomach stir-fried with chili, Sichuan pepper, and garlic chives.
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  Chongqing Mao Xue Wang

  Ciqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
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  Zigong Spicy Double Crisp

  A Sichuan dish made with pork stomach and duck intestine, stir-fried quickly with spicy peppers and Sichuan peppercorns for a bold, numbing flavor.
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  Sichuan Fresh Chili Frog

  A Sichuan dish made with fresh frog and spicy peppers, stir-fried with garlic, ginger, and fermented bean paste. Tender meat, aromatic and spicy.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Fragrant Boiling Fish

  A Sichuan dish featuring fresh carp, stir-fried with chili, Sichuan pepper, and vegetables in a spicy, aromatic sauce.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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