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Chuan Zao Tou Salt-Flavored Sichuan Cuisine (Yinde Store)

Sichuan cuisine · ⭐ 4.4

No. 171 Nan Yuan Street

Dishes

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  Spicy Double Pepper Rabbit

  Double Pepper霸王 Rabbit is a dish made with rabbit meat stir-fried with green and red peppers. Rabbit meat is blanched to remove odor, then stir-fried with sliced green and red peppers and seasoned ingredients until flavorful.
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  Spicy Boiled Frog with Beef

  A spicy dish featuring tender frog legs cooked in a rich, numbingly hot sauce with vegetables, popular in Sichuan cuisine.
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  Sichuan-style Pickled Pepper Pork Liver

  Spicy pickled pepper pig liver is a dish featuring pig liver as the main ingredient and pickled chili peppers as the辅料. After being sliced and marinated, the pig liver is stir-fried with pickled chilies, resulting in a tender texture and mildly spicy flavor that stimulates the appetite.
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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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  Stir-Fried Pork Liver

  Spicy pig liver is a Chinese stir-fry dish featuring pig liver as the main ingredient, often paired with green peppers and onions. The liver is marinated and quickly stir-fried to retain tenderness, then seasoned and served promptly to highlight the natural flavors.
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  Spicy Pig Intestines

  Spicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
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  Spicy Black Fish Slices

  Spicy Black Fish Slices is a Sichuan dish made with black fish and stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. The fish slices are tender, fragrant, and have a spicy and numbing flavor, which is highly characteristic of the local cuisine.
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  Salt-Style Ginger Frog

  A Sichuan dish featuring tender frog meat stir-fried with young ginger, garlic, and chili for a spicy and aromatic flavor.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Delicious Frog and Fish Head

  A flavorful dish featuring frog and fish head simmered in a special sauce, known for its tender meat and rich broth.
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  Old Jar Sichuan-Style Fish with Pickled Vegetables

  Old jar sour cabbage black fish features black fish as the main ingredient, paired with old jar sour cabbage, ginger slices, garlic cloves, and chili. The fish is sliced and stewed with the sour cabbage, allowing the fish to absorb the sour aroma for a unique flavor.
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  Zigong Small Crispy Meat

  Zigong small crispy meat is a traditional snack from Zigong, Sichuan. Pork tenderloin is sliced, coated in starch and egg, then deep-fried until golden and crispy. It's tender inside with a fragrant, crunchy exterior, often served with chili powder or dipping sauce.
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  Zigong Spicy Pork Kidneys

  Zigong spicy tripe is a Sichuan dish featuring pork kidneys with green pepper, red pepper, and onion. The kidneys are scored and blanched, then stir-fried quickly with chili, garlic, and ginger to retain tenderness.
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  Sichuan Peppercorn Stir-Fried Beef

  Gong椒 Stir-Fried Yellow Beef is a dish primarily made with yellow beef as the main ingredient and Gong pepper as the secondary ingredient. Thinly sliced yellow beef is quickly stir-fried with Gong peppers, preserving the tenderness of the beef while infusing it with the unique aroma of the Gong pepper, resulting in a flavorful and aromatic dish.
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  Spicy Black Fish Slices

  A spicy Sichuan dish made with tender black fish slices, seasoned with chili and Sichuan peppercorns for a numbing, fiery flavor.

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