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Old Chongqing Sichuan Cuisine (Kuiqi Road Branch)

Sichuan cuisine · ⭐ 3.9

No. 33 Kuigi Road, Unit 12, 1st Floor, S1, Zone B, Kuiqi Residential Community (within the Pilot Free Trade Zone)

Dishes

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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Tender Sour Cabbage Fish

  A tender fish dish made with fermented cabbage, ginger, and garlic, simmered to perfection for a flavorful and spicy experience.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Fried Oil渣 with Cabbage

  A classic home-style dish made by stir-frying pork cracklings with cabbage for a savory, crunchy texture and fresh taste.
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  Pickled Pepper Chicken King

  Fresh river chicken stir-fried with pickled chili and aromatic spices, delivering a spicy-sour flavor and tender texture.
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  Seafood Fried Rice

  Seafood fried rice is made with rice as the main ingredient, combined with seafood such as shrimp, squid, and crab sticks, along with辅料 like eggs, green peas, and diced carrots. It is stir-fried in a hot wok using cold oil to enhance flavor.
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  Stone Pot Fish

  Stone pot fish features fresh fish as the main ingredient, paired with various vegetables and seasonings. During cooking, fish pieces are marinated to absorb flavor, then placed into a preheated stone pot with broth and ingredients, slowly stewed until the fish meat is tender and juicy, with a rich and flavorful broth.
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  Spicy Pig Ear Slices

  A classic Sichuan cold dish made with boiled pig ears sliced and tossed in spicy chili oil, garlic, and herbs for a crisp, numbingly flavorful bite.
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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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  Spicy Frog Legs

  A Sichuan dish made with fresh frog legs stir-fried in a spicy and numbing sauce of chili and Sichuan peppercorns.

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