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Ao Jiao Zigong Salt-Flavored Cuisine (Fan Hua Li Branch)

Sichuan cuisine · ⭐ 4.5

No. 6 Lushan Road, Huangdao District (Fanhua Li, No. 16)

Dishes

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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  Roaring Chili Blast Chicken

  A spicy Sichuan-style dish featuring crispy fried chicken stir-fried with abundant chili and Sichuan peppercorns, delivering intense aroma and numbing heat.
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  Shredded Potatoes

  Shredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
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  Sliced Pork Kidney with Big Knife

  Big Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
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  New-style Pig Intestine Fish

  New-style pig intestine fish is an innovative dish made with pig intestines and fish, cooked by stewing. The main ingredients include pork intestines and fish meat, combined with spices and seasonings for a rich flavor.
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  Sichuan-Style Eel in Boiling Sauce

  A Sichuan dish featuring fresh eel cooked in a spicy, numbing broth with vegetables and chili peppers.
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  Hermès Chili Stir-Fried Century Egg

  Made with century egg and chili peppers, stir-fried quickly at high heat. The century egg is cut into cubes and stir-fried with green and red peppers, offering a smooth texture and intense spiciness with a distinctive aroma.
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  Salty-Spicy Rabbit Hot Pot

  A classic Sichuan dish featuring fresh rabbit meat stir-fried with chili, Sichuan pepper, and fermented bean paste in a dry pot, delivering a spicy and numbing flavor.
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  Stir-fried Pork Kidney and Liver

  A stir-fry dish featuring pork kidneys and liver, sliced and marinated with wine and starch, then quickly cooked with green peppers and onions.
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  Jumping Fish with Young Ginger Flavor

  Fresh perch steamed with young ginger, garlic, and chili for a fragrant, slightly spicy dish.
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  Spicy and Sour Braised Pork Trotter

  Made with pork trotters slowly braised until tender, then seasoned with chili and vinegar to create a spicy and sour flavor. The texture is soft and glutinous, with a rich, savory broth that is aromatic and appetizing.
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  Spicy Frog Legs

  Spicy Frog is a dish primarily made with frog legs, typically prepared by removing the skin and cutting the meat into pieces, then stir-frying with chili peppers, Sichuan peppercorns, garlic, ginger, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender and flavorful.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Spicy Rabbit Heads by Mama

  A spicy Sichuan dish made with rabbit heads, seasoned with chili, Sichuan peppercorns, and fermented bean paste, delivering a bold, numbingly hot flavor.

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