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Xiangcun Ji · Sichuan-style Stir-fried (Jiusheng Road Branch)

Sichuan cuisine · ⭐ 3.9

Room 113, 1st Floor, Building C, Building 27, No. 9 Jiusheng Road

Dishes

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  Sichuan-Style Sour Fish

  A classic Sichuan dish featuring fresh fish simmered in a spicy and sour broth made from fermented vegetables, chili, and Sichuan peppercorns.
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  Sichuan-style Stir-fried Pork

  Spicy Sichuan-style stir-fried pork is a dish made primarily with pork and vegetables such as green and red peppers. First, slice the pork and marinate it with seasonings. Then, cut the vegetables into segments and set aside. Next, heat oil in a wok, sauté葱, ginger, and garlic until fragrant, add the pork and stir-fry until it changes color. Finally, add the vegetable segments and appropriate seasonings, then quickly stir-fry until well combined.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Stir-Fried Broad Beans

  A simple and fresh dish made by stir-frying fresh broad beans with garlic and salt, resulting in a crisp and naturally sweet flavor.
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  Tomato and Egg Stir-Fry

  Scrambled eggs with tomatoes is a home-style dish made primarily from fresh tomatoes and eggs. The preparation is simple: first, beat the eggs and cut the tomatoes into pieces; then heat a pan with oil, pour in the egg mixture and stir-fry until set, then remove and set aside; next, stir-fry the tomatoes until soft, add the cooked eggs, and mix well; finally, season with salt, and sprinkle with chopped green onions before serving for added aroma.
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  Spicy Mapo Tofu in Clay Pot

  Spicy Mapo Tofu is a dish made primarily from tofu, combined with minced meat and fermented broad bean paste, among other seasonings. The tofu is cut into cubes and slowly simmered in a clay pot with the sautéed minced meat and broad bean paste, allowing the flavors to fully penetrate the tofu, resulting in a rich, spicy, numbing, savory, and aromatic taste.
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  Classic Kung Pao Chicken

  Kung Pao Chicken is made with chicken breast, peanuts, dried chili peppers, and葱姜蒜. The chicken is marinated, stir-fried with spicy chilies and Sichuan peppercorns, then simmered in a savory sauce and topped with roasted peanuts. Proper heat control ensures tender meat and rich flavor.
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  Sour Spicy Potato Strips

  Sour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.

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