Close

Zhou Yu Ancient Method Sichuan Cuisine (Jingba Road Branch)

Sichuan cuisine · ⭐ 4.6

Building No. 4, Zone 2, No. 66 Jingba Road

Dishes

• 

  Classic Twice-Cooked Pork

  Classic twice-cooked pork belly is made by boiling the pork, slicing it, then stir-frying with fermented bean paste, garlic chives, and green peppers. Proper heat control ensures tender, flavorful meat that's rich but not greasy.
• 

  Ancient Method Boiled Fish

  A traditional Sichuan dish featuring fresh carp, stir-fried with garlic, ginger, dried chilies, and Sichuan peppercorns in a spicy oil base, resulting in tender fish and bold flavors.
• 

  Ancient Method Yangtze Beef

  A traditional dish featuring beef tenderloin and brisket layered and slowly stewed in a secret recipe, resulting in tender, flavorful meat with rich broth.
• 

  Spicy Numbing Pork Intestines with Fish

  Spicy麻 fish with pork intestines is made from fresh fish and cleaned pork intestines. Intestines are boiled, sliced, and fish is cut into thin pieces. Heat oil, stir-fry Sichuan pepper, chili, and aromatics, add water or broth, simmer intestines, then add fish slices until cooked. Finish with Sichuan pepper powder and green onions.
• 

  Boiling Frog with Spicy Sauce

  Frothing Frog is a dish primarily made with frog legs. Typically, the frogs are cleaned and cut into pieces, then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings. After adding doubanjiang (fermented broad bean paste) and broth, it is simmered to make the frog meat flavorful and tender.
• 

  Fried Peanuts

  Fried peanuts are a simple and popular snack made primarily from peanuts. The main preparation method involves frying the peanuts until they turn golden brown, resulting in a crispy texture and rich aroma.
• 

  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
• 

  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
• 

  Fatty Intestine with Sichuan Pepper Fish

  A spicy Sichuan dish featuring pork intestines and Sichuan pepper, slow-cooked to perfection for a rich, numbingly flavorful experience.
• 

  Sesame Pan-Fried Buns

  A Chinese pastry made with sesame seeds on the surface, pan-fried until golden and crispy, filled with savory meat or vegetable stuffing.
• 

  Spicy, Fresh, and Aromatic

  Spicy and fragrant dish made with chicken or beef, stir-fried with dried chilies, Sichuan peppercorns, ginger, garlic, and green onions. Ingredients are blanched, then stir-fried together to absorb the complex spicy and aromatic flavors.
• 

  Sesame Oil Bok Choy

  Sesame oil lettuce is a simple and refreshing dish, primarily made with lettuce. The preparation involves washing and cutting the lettuce into segments, then mixing it with a specially prepared sesame sauce.

Reviews