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Da Shuang Sauce-braised Rabbit (Jiaotong Road Branch)

Home-style Chinese cuisine · ⭐ 3.6

No. 1, Section 1, Jiaotong Road, Annex 35

Dishes

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  Spicy Sesame Peanuts

  Spicy peanut salad is a cold dish made primarily with peanuts. After roasting and peeling, peanuts are mixed with seasonings like soy sauce, vinegar, sugar, chili oil, Sichuan pepper powder, garlic, ginger, and green onion for a rich, layered flavor.
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  Squirrel Fish

  Squirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
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  Sichuan-style Pickled Pepper Pork Liver

  Spicy pickled pepper pig liver is a dish featuring pig liver as the main ingredient and pickled chili peppers as the辅料. After being sliced and marinated, the pig liver is stir-fried with pickled chilies, resulting in a tender texture and mildly spicy flavor that stimulates the appetite.
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  Live Rabbit Slaughter

  Live rabbit slaughter is a dish made with fresh rabbits, which are slaughtered on-site and then cooked. The main ingredients are live rabbits, and the preparation method includes cleaning, removing fur, cutting into pieces, and cooking through stewing or frying.
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  Spicy Pepper and Century Egg

  Burned pepper egg is a dish primarily made with preserved eggs and burned peppers. The preparation involves peeling and slicing the preserved eggs, then mixing them with the burned peppers and seasonings to create a unique texture and flavor.
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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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  Braised Lamb with Red Sauce

  Red-braised mutton is a dish primarily made with mutton, prepared using the red-braising method. After slow stewing, the mutton becomes tender and juicy, enhanced by a blend of spices and seasonings that create a rich aroma and deep flavor.
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  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
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  Sour Beef Soup

  Sour beef soup is a dish featuring beef as the main ingredient, cooked in a sour broth. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, bring the specially prepared sour broth to a boil and add the marinated beef slices, cooking until they change color. Finally, add some vegetables or toppings to enhance the texture.
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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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  Fried Rice Noodles with Pork

  Spicy pork slices with crispy rice crackers, stir-fried with peppers and a savory sauce, finished with quick-frying the crackers to absorb flavors while keeping them crunchy.

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