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I Am the Master · Chinese Cuisine (Qujiang Creative Valley Store)

特色菜 · ⭐ 4.6

Wo Ming You Wo (My Fate Is in My Hands), Level L (Ground Floor), Qujiang Creative Valley, No. 3369 Yanxiang Road (Central Square)

Dishes

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  Tang Palace Spicy Oil Poached Sea Bass

  Fresh sea bass steamed and topped with hot oil, seasoned with garlic, ginger, chili, and Sichuan pepper for a fragrant, tender dish.
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  Aromatic Roast Pork Ribs

  Pork ribs marinated and slow-roasted over charcoal with aromatic spices, resulting in tender, juicy meat with a sweet-smoky crust.
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  Qishan Vinegar Fish Roe and Crisp Bamboo Shoots

  Fresh fish roe and crisp bamboo shoots stir-fried with Qishan vinegar, offering a refreshing and tangy flavor.
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  Osmanthus Jelly Cake

  Guìhuā Liánggāo is a traditional dessert made from glutinous rice flour and sticky rice flour, mixed with water to form a paste, then steamed. After cooling, it's cut into pieces and drizzled with a syrup made from sugar and osmanthus flowers for a fragrant flavor.
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  Grilled

  Barbecue is a cooking method that involves skewering ingredients such as meat, vegetables, or seafood onto bamboo sticks and heating them over charcoal or an electric grill until cooked. Main ingredients include beef, pork, chicken, lamb, tofu, green peppers, and corn, while common seasonings are salt, soy sauce, cumin, and chili powder.
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  Cornmeal Steamed Bun with Cumin Stir-Fried Meat

  Cornmeal steamed buns stir-fried with lean meat slices and cumin, seasoned with chili and other spices. The dish has a crispy exterior and tender interior, with a rich, aromatic flavor dominated by cumin.
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  Red Dust Empress Laughs

  A sweet dish made with fresh lychees, gently simmered with rock sugar and osmanthus for a delicate, fragrant flavor.
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  Fennel Pancake

  A savory pancake made with fresh fennel, eggs, and flour, pan-fried until golden. Popular as a traditional Chinese home-style snack.
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  Sour and Spicy Cabbage

  Sour and Spicy Cabbage is a dish primarily made with napa cabbage. The cabbage is cut into segments and stir-fried in oil, then seasoned with minced garlic, ginger threads, chili, vinegar, and soy sauce, followed by thickening the sauce with a cornstarch slurry to achieve a glossy finish. Proper heat control during cooking ensures the cabbage remains crisp and tender.
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  Shaanxi-style Garlic and Vermicelli Shrimp

  Fresh shrimp stir-fried with garlic and vermicelli, a flavorful dish from Shaanxi province.
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  Shaanxi Hu Lu Chicken

  A traditional dish from Shaanxi, made by marinating chicken, deep-frying until crispy, then stewing in chicken broth for tender, flavorful meat.
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  Gaoling Old Mill Oil Cake

  A traditional flatbread made from premium wheat flour and old-mill flour, shaped into thin rounds and pan-fried with oil for a crispy exterior and soft interior.
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  Fresh Fish and Soft Tofu

  A Chinese dish featuring fresh fish and soft tofu, gently cooked to preserve the natural flavors of the ingredients.

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