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Qin Dong Shun Zhen Ba Earthy Cuisine

特色菜 · ⭐ 4.1

No. 3, Building 3, Street 1, Hardware & Electrical Machinery Zone B, South China City

Dishes

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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Stir-fried Potato Slices with Preserved Pork

  Thinly sliced potatoes stir-fried with preserved pork, creating a savory and satisfying dish.
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  Tianma Chicken with Pig's Stomach

  A nourishing dish made with chicken, pig's stomach, and the medicinal herb Tianma, known for its brain-boosting and immune-enhancing properties.
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  Dried Bamboo Shoots Stewed with Chicken

  Dried bamboo shoots simmered with free-range chicken, resulting in a rich, savory broth and tender meat.
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  Pig Trotter Stewed with Tree Mushroom

  A dish made by slow-cooking pig trotters and tree mushrooms together, resulting in tender meat and flavorful, absorbent vegetables.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Hanjiang Small River Fish

  Fresh small river fish from the Hanjiang River, steamed or braised with ginger, garlic, and chili, preserving delicate texture and natural flavor.
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  Kimchi Stir-Fried Potato Strips

  A popular Korean dish made by stir-frying thin slices of potato with kimchi, resulting in a tangy and spicy flavor.
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  Special Oil-Poured Chili Fish

  Fresh fish fillets are stir-fried with scallions, ginger, garlic, and special oil-poured chili sauce. The fish is tender, with rich spicy aroma and distinct flavor layers.
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  Stuffed Pork Shank

  A traditional Chinese dish where a boneless pork shank is stuffed with seasoned filling such as glutinous rice, mushrooms, and minced meat, then steamed until tender and flavorful.
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  Spicy Sour Crispy Taro Stomach

  Made from taro, deep-fried to crispy skin and mixed with chili and vinegar. Crisp outside, soft inside, with a tangy spicy flavor, a typical Sichuan-style appetizer.
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  Potato Slices Stir-Fried with Preserved Meat

  A traditional dish made by stir-frying sliced potatoes with preserved meats like cured pork or sausage, resulting in a savory and satisfying flavor.
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  Zhenba Cai Doufu

  Zhenba Cai Doufu is made from fresh vegetables and handmade tofu, blanched and mixed with seasonings. It has a refreshing taste, highlighting the natural flavor of vegetables and the tender texture of tofu, a traditional home-style dish from Zhenba, Shaanxi.
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  Crispy Eggplant with Flavor

  Fengwei Cui Pi Qie Zi is a dish primarily made with eggplant. The eggplant is deep-fried until the skin becomes crispy and the inside tender, then stir-fried with seasonings such as minced garlic, minced ginger, soy sauce, sugar, and vinegar, allowing the eggplant to absorb the sauce and create a rich, flavorful texture.

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