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Songshi Zhengzong Chongqing Ji Gong Bo (Hechuan Branch)

Sichuan cuisine · ⭐ 3.8

No. 66 Jia Ri Avenue

Dishes

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  Tofu Skin

  Tofu skin, also known as百叶 or bean curd sheet, is a soy-based product made primarily from yellow beans. It has a pale yellow color, a delicate texture, and is as thin as paper. It can be prepared by mixing cold, stir-frying, or used as an ingredient. Commonly paired with vegetables, meat, or seafood in cooking to enhance texture and flavor.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Braised Spare Ribs in Small Pot

  Stewed spare ribs in a small pot is a nutritious dish primarily made with pork ribs. The ribs are first simmered until about 70-80% cooked, then various herbs and seasonings are added, and the mixture is slowly stewed over low heat until the ribs are tender and the broth is rich and flavorful.
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  Instant Noodles

  Instant noodles are a type of quick-cooking noodle product primarily made from wheat flour noodles and seasoning packets. The noodles are processed by frying or hot-air drying to allow for long-term storage. To prepare, simply pour hot water over the noodles or cook them for a few minutes until softened, then mix in the seasoning packet and enjoy.
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  Pig Trotter Stew in Small Pot

  A traditional Chinese dish featuring slow-cooked pig trotters with soybeans and aromatics, served in a small pot for rich flavor.
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  Chinese cabbage

  Chinese cabbage is a common vegetable with翠绿色 leaves and a crisp texture. It is typically cooked by stir-frying, boiling, or stewing to preserve its natural flavor, and can also be paired with other ingredients to enhance its taste and texture.
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  Beef Hot Pot in Small Pot

  A hearty dish featuring tender beef slices and vegetables simmered in a rich, savory sauce.
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  Cauliflower

  Cauliflower, also known as cauliflower or Romanesco, primarily uses white florets as the main ingredient. When cooking, it is usually broken into small florets, cleaned thoroughly, and then prepared through various methods such as stir-frying, boiling, or roasting. With appropriate seasonings, its natural flavor can be preserved, resulting in a crisp texture.
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  Vegetable Stew

  Vegetable stew made with fresh vegetables like cabbage, carrot, potato, and tofu, cooked slowly in a clay pot or stew pot with broth or water until tender and flavors blend.
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  Lotus Root Slices

  Lotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
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  Fresh Shrimp Pot

  Fresh shrimp pot features tender shrimp and vegetables simmered in a savory broth, served in a clay pot for rich flavor.
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  Chicken Stew Pot

  Chicken Stew Pot is a dish made primarily with chicken, simmered with various spices and seasonings. The chicken is carefully selected for its tender texture, perfectly blending with the rich stew sauce to create an appealing color and aroma. During cooking, the chicken fully absorbs the essence of the seasonings, resulting in a rich, layered flavor.
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  Chicken Claw Stew in Small Pot

  A dish made with chicken claws simmered slowly in a small pot with ginger, garlic, and chili, resulting in tender, flavorful meat and rich broth.
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  鸡翅煲小煲

  鸡翅煲小煲是一道以鸡翅为主要食材，搭配土豆、胡萝卜等蔬菜，加入调味料炖煮而成的菜肴。制作时先将鸡翅焯水去腥，再与配菜一同放入小煲中，加入酱油、料酒、姜片等调料慢火炖煮至入味。

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