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Da Jiao Ge Char Yang Rou

Sichuan cuisine · ⭐ 4.2

Near Siji Yuecheng Kindergarten, No. 18 Yuanwu Er Street Courtyard

Dishes

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  Two-Person Steel Basin Fresh Pepper Boiled Fish

  Two-person steel basin fresh pepper boiled fish is a Sichuan dish made with fresh fish and ingredients such as fresh chili peppers and Sichuan peppercorns. It is cooked by boiling and has a spicy, fragrant flavor with tender fish meat.
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  Pumpkin Corn Porridge

  Pumpkin corn porridge is made with pumpkin and corn as main ingredients. Peel and cut the pumpkin into pieces, and wash the corn kernels. Boil both together in water until the pumpkin is soft and the corn is cooked through, then stir to form a thick porridge.
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  Uncle-in-law's Lamb Stir-fry

  Big brother-in-law stir-fried mutton is a dish featuring mutton as the main ingredient, stir-fried with scallions, ginger, and garlic. Mutton slices are marinated and quickly stir-fried with scallion segments to keep the meat tender and aromatic.
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  Corn and Pumpkin Porridge

  Corn and pumpkin porridge is a comforting dish made with fresh corn kernels, pumpkin chunks, and rice. The preparation is simple: first, cook rice into porridge, then add corn kernels and pumpkin pieces to simmer together until the ingredients are tender and the porridge becomes smooth and thick. This porridge has a golden color and emits a subtle aroma of pumpkin.
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  Freshly Sliced Lamb

  Fresh lamb from the leg or shoulder is hand-cut and quickly cooked. Main ingredient is lamb, with scallions and ginger as seasonings, prepared by stir-frying or quick boiling to keep the meat tender.
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  Secret-Recipe Stir-Fried Lamb

  Secret stir-fried lamb with fresh lamb, onions, green peppers, and special seasoning, quickly stir-fried to ensure tender meat and rich flavor.
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  Triple Delight: Pork Intestine, Beef and Fish

  This dish combines three main ingredients: cleaned pork intestine, thinly sliced beef, and boneless fish fillets (commonly grass carp or snakehead fish). The basic method involves first braising the pork intestine until tender, while the beef and fish are separately marinated. It is often prepared in a hot pot or dry pot style. A fragrant base (typically containing fermented bean paste, Sichuan peppercorns, and chili) is stir-fried, then broth is added. The intestine, beef, and fish are cooked or simmered in sequence, allowing them to absorb the flavorful broth. The resulting dish has a rich sauce and distinct textural layers.
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  Golden Soup Boiled Fish

  Golden broth boiled fish features tender fish slices with bean sprouts and cabbage, cooked in a special golden broth made from tomatoes, chili, ginger, and garlic. Fish is marinated, blanched, then simmered with vegetables and finished with Sichuan pepper and chili for aroma.
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  Steel Basin Boiled Fish

  Steel pot boiled fish features fresh fish as the main ingredient, paired with bean sprouts and cabbage. Fish slices and vegetables are layered in a steel pot and cooked in a special spicy麻汤底 made from doubanjiang, chili, Sichuan pepper, ginger, and garlic. Finished with green onions and cilantro.
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  高汤

  高汤是用鸡骨、猪骨、牛骨或鱼骨等动物骨骼，搭配干贝、虾皮、火腿等辅料，加水慢火熬制而成的浓汤。制作过程中通常加入姜片、葱段去腥增香，熬煮时间较长，以提取食材中的胶质和鲜味物质。

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