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Yi Jia Ren (Hongrun Road Branch)

地方菜 · ⭐ 3.4

West Side of Kun Gang Long Wang Run Ze Yuan, Hong Run Road

Dishes

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  Cold Chicken

  A cold dish made from boiled chicken slices mixed with spicy sauce, garlic, and herbs for a refreshing taste.
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  Kung Pao Pork Liver

  A Sichuan dish featuring tender pork liver stir-fried with peanuts, dried chilies, and aromatic spices. It offers a balanced sweet-savory flavor with a hint of heat.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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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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  Torn Napa Cabbage

  A simple and fresh dish made by tearing napa cabbage into pieces and stir-frying it quickly with minimal seasoning.
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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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  Bitter Herb Soup

  A light soup made from bitter herbs, boiled in water with minimal seasoning, offering a refreshing and slightly bitter taste.
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  Stir-Fried Lily Bulbs

  A dish made by stir-frying fresh lily bulbs with garlic and green pepper, resulting in a crisp and delicate flavor.
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  Fula Fish

  A Sichuan dish made with fresh fish stir-fried with dried chilies, Sichuan peppercorns, and aromatics, delivering a spicy and numbing flavor.
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  Spicy Oil Beef Tripe

  Red oil beef tripe is a dish primarily made with beef tripe. The preparation involves slicing the cooked tripe and mixing it with a specially prepared red oil dressing, resulting in a vibrant red color.
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  Classic Maoxuewang

  Classic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
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  Crispy Pig's Feet

  A dish made with pork trotters slow-cooked in a special sauce, resulting in a crispy exterior and tender interior.
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  Crab Roe Tofu

  Crab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
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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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  Grilled Beef on Iron Plate

  Black pepper beef is a dish made primarily with beef, paired with vegetables such as onions and green peppers, quickly grilled on a hot iron plate. The beef is sliced and marinated with seasonings, then cooked together with the vegetables on the iron plate until thoroughly done, preserving the original flavors of the ingredients.

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