Close

Qingcheng Mountain Tribute Vegetable Chicken

其他美食 · ⭐ 3.5

No. 156, Group 2, Taoyuan Road, Tao Hua Village (near Qingcheng Mountain Parking Lot)

Dishes

• 

  Sichuan Pepper Beef

  Sichuan-style pickled chili beef is a dish made primarily with beef, combined with辅料 such as pickled chili peppers, garlic, and ginger. The beef is sliced and marinated with seasonings, then stir-fried together with the pickled chilies to allow the beef to absorb the spicy and sour flavors. The result is tender, juicy meat with a rich and intense taste.
• 

  Special Gengcai Chicken

  Special Gengcai Chicken is made with chicken and dried Gengcai (mustard greens), marinated and stir-fried. It has a fresh, slightly salty taste with crisp Gengcai and tender chicken, offering a unique flavor.
• 

  Special Wild Vegetables

  A healthy dish made from various wild vegetables, stir-fried or chilled to preserve their natural flavor and freshness.
• 

  Stone-ground Tofu Pudding

  Stone-ground tofu pudding is a soy product made primarily from yellow beans, processed by soaking, grinding into pulp, filtering, boiling, and then adding a coagulant. The traditional stone mill is used during preparation to preserve the bean aroma and create a delicate texture. The finished product is white or slightly yellow, with a tender and smooth consistency, and can be eaten directly or paired with seasonings and sauces.
• 

  Radish Corn Pork Rib Soup

  A nourishing soup made with pork ribs, white radish, and sweet corn, simmered slowly for a rich, savory flavor.
• 

  Sour Cabbage and Vermicelli Soup

  Sour cabbage and vermicelli soup is made with sour cabbage, vermicelli, and pork or chicken slices. Sauté the cabbage, blanch to remove odor, then boil with meat slices. Add soaked vermicelli and simmer until cooked through, then season.
• 

  Qingcheng Old Bacon

  Qingcheng Old Bacon is a traditional cured pork from Qingcheng Mountain in Sichuan, made by salting, air-drying, and smoking. It has a bright red color, rich aroma, and savory, slightly spicy taste.
• 

  Spicy Dry-Braised Fish

  Fresh fish is stir-fried and then slowly braised with dried chili, Sichuan pepper, ginger, garlic, and other seasonings until the sauce dries up. The dish has a bright red color, crispy outer skin with tender inner flesh, delivering a rich, spicy, and numbing flavor.
• 

  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
• 

  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.

Reviews