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Secret Awakening (Taijiang Branch)

Sichuan cuisine · ⭐ 4.1

Shop B5, No. 1, 1st Floor, Dawenli Xincun, Daroad

Dishes

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  冬阴功海鲜汇

  冬阴功海鲜汇以虾、鱿鱼、青口贝等海鲜为主料，搭配香茅、柠檬叶、辣椒、姜黄、鱼露等泰国香料熬制汤底，煮制而成。食材在汤中炖煮至熟，保留海鲜的鲜嫩与香料的浓郁。
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  Braised Chicken Collarbones

  Braised chicken neck bones are simmered in a seasoned sauce made with star anise, cinnamon, bay leaves, Sichuan peppercorns, soy sauce, dark soy sauce, and rock sugar until tender and flavorful.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Signature Grilled Fish

  Signature grilled fish features fresh fish marinated and roasted, served with bean sprouts, potatoes, lotus root, enoki mushrooms, and a special sauce for rich aroma.
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  Boneless Pangasius Fillet Strips

  Boneless pangasius fillet strips made from fresh fish, marinated and deep-fried to golden crispness, offering a tender and flavorful dish.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Pickled Pepper Chicken

  Fresh river chicken stir-fried with pickled chili, garlic, and ginger, delivering a spicy and tangy flavor.
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  Secret Recipe Signature Crayfish

  The dish uses fresh crayfish as the main ingredient, which are cleaned and deveined. The primary cooking method is stir-frying, accompanied by various spices such as dried chili peppers, Sichuan peppercorns, star anise, and cinnamon. Basic seasonings like soy sauce and cooking wine are added. The finished dish has a bright red color and firm crayfish meat.
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  Secret Sensation Frog Legs

  A popular dish featuring fresh frog legs stir-fried with a secret sauce and vegetables, offering a spicy yet tender taste.
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  腐乳鸡翅

  腐乳鸡翅是一道以鸡翅为主要食材，加入腐乳（红腐乳或白腐乳）及调味料腌制后烹饪而成的菜肴。鸡翅通常先焯水去腥，再用腐乳、酱油、糖、料酒等调制的酱汁腌制入味，最后通过煎、烤或蒸的方式加热至熟透，使鸡翅表面微焦、内部鲜嫩。
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  Spicy Charcoal-Grilled Frog Legs

  Spicy charcoal-grilled frog legs made with fresh frog, marinated and slow-cooked over charcoal. Tender meat with chili and Sichuan pepper, crispy outside, juicy inside.
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  Spicy Crawfish Tails

  Spicy crayfish tails are made primarily from fresh crayfish tails, which are cleaned and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). During cooking,适量 of cooking wine, soy sauce, and beef broth are added to allow the flavors to fully penetrate the crayfish tails.

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