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Yu Ba Shi Shi | Chongqing Hu Jiang Cai - Black Bean Paste Carp (Yizhang Branch)

Sichuan cuisine · ⭐ 4.4

Floor 1, Fengji Hotel, Nete Park, No. 12, Jingsheng South Second Street

Dishes

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  Young Ginger Wild Rabbit Stir-fry

  A dish featuring fresh mountain rabbit and young ginger. Rabbit meat is blanched to remove odor, then stir-fried with young ginger slices and seasoned spices until tender and flavorful. The meat is delicate, with a fragrant, slightly spicy taste from the ginger.
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  Traditional Sour Radish Hot Pot

  A traditional sour radish soup made with aged sour radish as the main ingredient, combined with pork slices, bean sprouts, and wood ear mushrooms, cooked in broth or water. The fermented radish offers a unique tangy aroma, creating a rich sour-spicy flavor when stewed with meat and vegetables.
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  Sichuan-style Spicy and Sour Potato Slices

  Sichuan-style spicy and sour potato slices are made by slicing potatoes thinly, blanching or frying them to half-cooked, then stir-frying with chili, garlic, ginger, vinegar, soy sauce, salt, and Sichuan peppercorns for a tangy, spicy flavor.
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  Spicy Pot Duck Snacks

  Dry-braised duck delicacies is a dish made from duck neck, wings, and feet, marinated and then stir-fried in a dry pot. Main ingredients include duck products, bell peppers, onions, garlic, ginger, and scallions, seasoned with broth and spices to infuse rich flavor.
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  Handmade Black Tofu Pudding

  Handmade black tofu pudding made from soybeans, soaked, ground, filtered, boiled, and set with a coagulant. Deep brown in color, smooth and delicate in texture,清爽 and fragrant with natural soy aroma.
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  Spicy Hot Pot Base

  Spicy and fragrant hot pot base made with beef tallow, chili, Sichuan peppercorns, doubanjiang, and aromatics like ginger, garlic, scallion, star anise, and cinnamon. Rich red color and intense aroma, perfect for dipping various ingredients.
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  Spicy Sauerkraut with Pork in Stone Pot

  Stir-fried pork slices with sour cabbage in a hot stone pot, tender meat and flavorful sour cabbage.
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  Classic Pickled Pepper Pot

  Classic Pickled Pepper Pot is a Sichuan dish mainly seasoned with pickled peppers, made by quickly stir-frying fresh meat and vegetables with pickled peppers, ginger, garlic, and other seasonings, offering a fresh and spicy taste.
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  Premium Pickled Radish Duck Soup

  Made with old duck and sour pickled radish, simmered slowly. Duck is blanched to remove odor, then cooked with the radish, water, ginger, and seasonings until tender and the broth is clear and flavorful.
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  Old Jar Sichuan Pickled Vegetable Hot Pot Base

  Old jar sour cabbage broth uses traditionally fermented sour cabbage as the main ingredient, combined with pork or chicken bone stock, and simmered with ginger, garlic, and chili for a unique flavor.
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  Tea Oil Tea-Scented Duck

  Tea Oil Tea-Scented Duck is a Chinese dish made with duck meat, tea oil, and tea leaves. The main ingredients are duck, tea oil, and tea leaves, and the cooking method involves pan-frying and simmering, resulting in a fresh and fragrant taste with a unique tea aroma.
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  Spicy Boneless Chicken Feet

  Spicy boneless chicken feet is a cold dish made from chicken feet, blanched to remove odor and bones, then marinated or mixed with chili, Sichuan pepper, garlic, ginger, and other seasonings for a crisp texture and rich flavor.

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