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Gan Qinjia Zigong Cuisine (Dongjiao Memory Store)

Sichuan cuisine · ⭐ 4.3

No. 4 Dikan Road

Dishes

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  In-Law Spicy Fish

  A spicy fish dish made with fresh carp, stir-fried with Sichuan peppercorns and chili, delivering a bold, numbingly hot flavor.
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  Fushun Tofu Pudding

  Foshun tofu pudding is a dish made primarily from yellow beans. It is prepared by grinding the beans into a pulp, boiling the mixture, and then adding a coagulant to set it. The finished product is delicate and tender, typically served with a specially prepared dipping sauce or seasoning. Common ingredients include chili oil, Sichuan pepper powder, garlic paste, green onions, and soy sauce.
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  Sizzling Double Crisp

  Spicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Steamed Beef with Rice Flour

  Steamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
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  Braised Beef

  Braised beef is a dish made primarily with beef, blanched and then simmered with aromatics like scallions, ginger, garlic, and star anise. Seasoned with soy sauce, sugar, and cooking wine, it's slowly cooked until the beef is tender and flavorful.
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  Preserved Radish and Pork Belly Stir-fry

  A classic Sichuan dish featuring stir-fried pork belly with preserved radish, seasoned with fermented bean paste and spices.
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  Scallion Crucian Carp

  Congcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.
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  Stir-fried Eel with Garlic Shoots

  A traditional Chinese dish featuring tender eel stir-fried with garlic shoots, seasoned with ginger, garlic, and chili for a savory, spicy flavor.
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  Huo Xiang Du Suan Tu Yan Yu

  A dish made with earth eel, stir-fried with Huo Xiang herb and single garlic, offering a fragrant, savory flavor.
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  Fresh Chili Fish Balls

  A Chinese dish featuring fresh chili peppers and fish balls, stir-fried to create a spicy and flavorful dish with tender fish balls and aromatic chili.
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  Fresh Spicy Rabbit in Pot

  Fresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.

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