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Songzhen Restaurant (Jinglong Lixie Branch)

Sichuan cuisine · ⭐ 3.7

No. 18, Lane 660 Longxiang Road, Shanyang Town

Dishes

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  Farmhouse Fish Head

  A rustic dish featuring a fresh fish head stewed with tofu and seasonings, resulting in a rich, savory flavor.
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  Spicy Twelve-Flavor Crawfish

  Spicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
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  Sizzling Oil Eel Strips

  Eel strips made from yellow eel, stir-fried quickly and finished with hot oil to enhance aroma. Golden color, tender texture, rich umami flavor with a slight crispiness.
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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Anhui Free-Range Chicken Stir-Fried with Green Soybeans

  Free-range chicken from Anhui is slowly stewed with green soybeans, resulting in tender chicken and flavorful beans with a rich broth. Main ingredients are chicken and green soybeans, prepared by slow stewing.
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  Special Stir-Fried Pork

  Stir-fried pork belly with green and red peppers, garlic slices, and seasonings. Pork belly is sliced and stir-fried until oil is released, then mixed with peppers and garlic.
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  Steamed Freshwater Shrimp

  Steamed prawns with soy sauce is a Chinese dish made primarily with fresh river shrimp. The shrimp are washed and quickly blanched in boiling water until they turn color, then drained. It is typically served with a prepared dipping sauce made from minced ginger, sliced scallions, soy sauce, and sesame oil.
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  Century Egg Tofu

  Pidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
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  Su Bei White-Steamed Chicken

  Made from local free-range chickens, boiled in water and served plain. The meat is tender and juicy with crisp skin, enhanced only by ginger and scallion dipping sauce to highlight its natural flavor.
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  Garlic Cucumber Salad

  Garlic cucumber is a cold dish made primarily from cucumbers and garlic. After washing, the cucumbers are sliced or cut into strips, then mixed with minced garlic, salt, vinegar, and sesame oil. The preparation is simple and does not require heating.
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  Spicy Snails

  A spicy stir-fried dish made with freshwater snails and chili peppers, popular in Sichuan cuisine.

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