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Sichuan Spicy Restaurant (Jiubao Third Zone Branch)

Sichuan cuisine · ⭐ 3.8

No. 30, Row 14, Zone 3, Jiubao Jiayuan, No. 101 & 102

Dishes

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  Sichuan-style Spicy Chicken

  A classic Sichuan dish made with tender chicken pieces stir-fried with dried chilies, Sichuan peppercorns, and aromatic spices for a bold, numbingly spicy flavor.
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  Spicy Pepper Chicken in Dry Pot

  A spicy Sichuan-style dish featuring chicken stir-fried with peppers, chili, and Sichuan peppercorns in a dry pot, delivering a bold, numbingly spicy flavor.
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  Dry Pot Shrimp

  Dry Pot Shrimp is a dish made with fresh shrimp and stir-fried with green peppers, onions, garlic, and ginger. After cleaning and marinating the shrimp, it's cooked with the ingredients and finished with a special dry pot sauce to infuse flavor, resulting in tender, aromatic shrimp.
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  Stir-fried Pork with Wood Ear Mushrooms

  Black fungus stir-fried with pork is a classic Chinese home-style dish made primarily with dried black fungus and pork. First, soak the black fungus until soft and blanch it briefly. Slice or shred the pork and set aside. Heat oil in a wok, add minced garlic to sauté until fragrant, then add the pork slices and stir-fry until they change color. Next, add the black fungus and continue stir-frying. Finally, season to taste.
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  Authentic Sichuan Sausage

  Authentic Sichuan sausage is made from high-quality pork and pig intestines, seasoned with Sichuan pepper, chili, salt, and liquor, then air-dried or smoked for a rich, spicy flavor.
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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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  Stir-Fried Shrimp in Oil

  A Chinese dish made by quickly stir-frying fresh shrimp in hot oil, resulting in tender, flavorful shrimp with a glossy red appearance.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Braised Fish Cubes

  Braised fish chunks is a Chinese dish made with fish pieces, typically from grass carp, common carp, or crucian carp. The fish is pan-fried until golden brown and then stewed with soy sauce, sugar, cooking wine, ginger slices, and green onions to achieve a tender, flavorful result.
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  Bamboo Shoots with Greens

  A home-style stir-fry using fresh mushrooms and greens. Slice mushrooms, blanch or quickly stir-fry washed greens, then season with oil, salt, and seasoning.
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  Spicy Swimming Crab

  Spicy swimming crab is a dish featuring swimming crab as the main ingredient, blanched and stir-fried with chili, Sichuan pepper, ginger, and garlic. The crab meat is tender, rich in flavor, and deeply aromatic.
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  Spicy Duck Feet

  Spicy duck feet is a dish made primarily from duck feet, blanched and then stir-fried or stewed with chili, Sichuan pepper, ginger, garlic, and other seasonings. It has a bright red color, soft yet chewy texture, and a rich spicy flavor.

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