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谢妖幺千滋兔(南湖店)

Sichuan cuisine · ⭐ 4.7

No. 558 Dingziquan South Road (Poly Central Plaza Food Street)

Dishes

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  Clear Soup with Mulberry Shoots

  A delicate dish featuring tender mulberry shoots simmered in clear broth, offering a fresh and mild flavor.
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  Rabbit Head

  Rabbit head dish is made by cleaning and seasoning rabbit heads, then slow-cooking or braising them with spices like scallions, ginger, star anise, and Sichuan pepper until tender.
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  Dry-Fried Beef Strips

  Dry-fried beef strips is a Chinese dish featuring beef as the main ingredient. The beef is sliced thin, marinated, then quickly stir-fried with green peppers and onions until cooked. Proper heat control ensures the beef is crispy outside and tender inside.
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  Sichuan-style Pepper Rabbit

  Spicy pickled pepper rabbit is a dish featuring rabbit meat as the main ingredient. The meat is blanched to remove odor, then stir-fried with pickled chili, ginger, garlic, and green onion. Proper heat control ensures tender, flavorful meat infused with the spicy-sour taste of the pickled peppers.
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  Spicy Rabbit Stomach

  A Sichuan dish made with rabbit stomach stir-fried quickly with chili,花椒, and aromatics. The texture is crisp and the flavor is spicy and numbing.
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  Sichuan-style Boiled Beef with Salted Flavor

  Salt-Style Water-Boiled Beef features beef as the main ingredient, paired with vegetables such as mung bean sprouts and Chinese cabbage. It is prepared by stir-frying dried chili peppers and Sichuan peppercorns until fragrant, then boiling them in water. Thinly sliced beef is added to the broth to cook through, and finally, hot oil is poured over it to enhance the aroma.
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  Bamboo-Leaf Yellow Dumplings

  Bamboo-leaf yellow dumplings are made from glutinous rice and corn flour, wrapped in fresh bamboo leaves and steamed, offering a soft, sweet taste with a subtle bamboo aroma.
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  Crispy Eggplant

  Crispy eggplant is a dish made primarily with eggplant, sliced or cut into strips, then fried or pan-fried to create a crispy outer layer while keeping the inside soft and tender. It's typically seasoned with soy sauce, garlic, and green onions, and sometimes coated in starch or batter for extra crunch.
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  Zigong Fried Chicken

  Zigong fried chicken is a dish made with chicken, typically using thigh or breast meat cut into pieces, stir-fried with vegetables like green peppers and onions. The chicken is marinated first, then pan-fried until golden, followed by adding seasonings and ingredients to blend the flavors.
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  Zigong Frog

  A Sichuan dish featuring frog meat stir-fried with chili, Sichuan pepper, and garlic, known for its spicy and numbing flavor.
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  Blood Cake with Intestines

  Blood pudding with pork intestines is a dish made from pig blood and large intestine, cleaned and cooked together with seasonings. Chili and Sichuan pepper are commonly used to enhance flavor.
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  Fried Tofu with Brain

  A Sichuan dish made by simmering soft tofu and pig brain in a savory sauce, resulting in a rich, tender flavor.
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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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  Quail

  Quail is a small bird commonly used in cooking. Main ingredient is quail meat, prepared by steaming, braising, frying, or stewing, often with scallions, ginger, garlic, and other ingredients like mushrooms and carrots.

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