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Zhen Ye Chuan Xiao Guan · Boiling Fish in Water煮

Sichuan cuisine · ⭐ 4.6

No. 102, Jiangwan Road

Dishes

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  18-Second Tender Pork Liver

  18-second tender pork liver is a quick-cooked dish using pork liver as the main ingredient. Sliced liver is marinated with wine and starch, then blanched in boiling water for about 18 seconds to keep it tender, then stir-fried with葱姜蒜 and mixed well.
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  Large Tripe and Blood Curd Stir-fry

  A spicy Sichuan dish featuring large pieces of tripe and duck blood stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a bold, numbingly hot flavor.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Creamy Milk Yogurt

  Nai Pi Zi Yogurt is a dairy dish primarily made from fresh milk and yogurt starter. The preparation involves heating the milk to an appropriate temperature, adding the yogurt starter, mixing thoroughly, and allowing it to ferment until it sets, forming a thick layer of cream on the surface. It has a delicate texture and a rich yogurt flavor.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Zhenwei Spicy Chicken

  Zhenwei Spicy Chicken is a Sichuan dish made with chicken and spices such as chili peppers and Sichuan peppercorns. The chicken is crispy on the outside and tender on the inside, with a rich and spicy flavor.
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  Zhenye Boiling Fish

  A classic Sichuan dish made with fresh carp, stir-fried with vegetables and spicy oil, then simmered in a numbing and spicy broth for a bold, aromatic flavor.
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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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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Chongqing Spicy Chicken

  Chongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.
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  Golden Award Boiling Fish

  A classic Sichuan dish featuring fresh carp, stir-fried with chili, Sichuan peppercorns, and vegetables in hot oil for a spicy, numbing flavor.
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  Bull's Crispy Eggplant

  Bull's Crispy Eggplant is a Chinese dish made with eggplant, featuring a crispy exterior and tender interior. The eggplant is first fried, then coated in a special batter and deep-fried again to achieve a golden, crispy skin, and served with sauce.
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  Spicy Beauty Pig Trotter

  Spicy Beauty Pig's Trotter, made primarily from pig's trotters and carefully prepared. The trotters are first stewed until soft and flavorful, then stir-fried with spicy seasonings to create a slightly charred surface and an aromatic spicy scent. The finished dish has a bright red color and a soft yet elastic texture.

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