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Sichuan Taste Home Kitchen (Jinlong Bailin Jingdu Branch)

Sichuan cuisine · ⭐ 4.1

Units 1–2, No. 4, Building 8, North Gate, Jinlong Bailingshijiu Residential Complex, at the intersection of Meigui Street and Bailing Road

Dishes

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  Spiced Soybeans Salad

  Cold-mixed edamame is a chilled dish made primarily from fresh edamame. After boiling and removing the shells, it's mixed with garlic, soy sauce, vinegar, and sesame oil.
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  Grandmother's Home-style Side Dish

  Grandmother's home-style stir-fry is a classic dish made with pork, green pepper, red pepper, and onion. Slice the pork and marinate it with soy sauce and cooking wine, then stir-fry it together with the chopped vegetables. Add salt and seasonings to taste, and cook until all ingredients are thoroughly done. The preparation is simple and emphasizes the natural flavors of the ingredients.
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  Crispy Fish with Scallion Flavor

  A Sichuan dish featuring crispy fried fish fillets coated in glutinous rice flour, stir-fried with scallions for a fragrant and spicy flavor.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Preserved Mustard Greens with Pork Belly

  Meigancai Braised Pork is a dish primarily made with pork belly and meigancai (fermented black mustard greens). The pork belly is cut into pieces, blanched, then simmered together with the meigancai until the meat becomes tender and the meigancai absorbs the rich pork flavor. Finally, the pork pieces are neatly arranged in a serving dish and topped with the flavorful broth.
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  Authentic Qianjiang Oil-Braised Crawfish

  Authentic Qianjiang oil-braised crawfish features fresh crawfish cooked in a rich blend of spices, garlic, ginger, and chili, resulting in a flavorful and aromatic dish.
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  Eel and Duck Foot Hot Pot

  Eel and duck feet simmered in a rich broth with special seasoning, creating a deeply savory and nourishing hot pot dish.
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  Stewed Chicken with Spices

  Stewed chicken with spicy flavor, known as 'Burnt Chicken', is a dish primarily made with chicken, typically using male chicken cut into pieces and braised together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the meat flavorful and tender. Commonly added ingredients include doubanjiang (fermented broad bean paste), cooking wine, and soy sauce, which are slowly simmered over low heat to allow the flavors to blend harmoniously.
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  Preserved Pork Rib and Potato Hot Pot

  A hearty hot pot made with preserved pork ribs and potatoes, simmered slowly to blend flavors.
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  Spicy Fish with Chili

  Spicy chili fish is a dish made with fresh fish and seasonings like dried chilies and Sichuan peppercorns. Main ingredients include fresh fish (such as grass carp or carp) and辅料 like dried chilies, scallions, ginger, and garlic. The fish is cleaned, cut or fried whole until golden, then stir-fried with sautéed chilies, peppercorns, and other seasonings to absorb the spicy aroma.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Snowflake Chicken Strips

  Snowflake chicken strips are made from chicken breast, sliced into thin strips, coated with starch or flour, and deep-fried until golden and crispy. The dish features a crunchy exterior and tender interior, often served with sweet chili sauce or salted pepper.

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