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Jihao Chongqing Sichuan Cuisine (Fengshi Road Branch)

Sichuan cuisine · ⭐ 3.4

No. 59, Group 7, Shilipu Village

Dishes

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  Dongpo Pork Trotter

  Dongpo pork knuckle is a dish made primarily with pork knuckles, simmered with soy sauce, cooking wine, rock sugar, star anise, and cinnamon until tender and glossy. Skillful heat control ensures rich flavor without greasiness.
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  Grandmother's Vegetable Mixed Grain Bun

  Grandmother's vegetable mixed grain bun filled with a savory filling of stir-fried grandmother's vegetables, minced pork, and tofu cubes, steamed in a dough made from corn and oat flour. Rich in flavor and texture.
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  Stir-fried Tofu with Thousand Layers

  Stir-fried Thousand-layer Tofu is a Chinese dish featuring thousand-layer tofu as the main ingredient, typically paired with green pepper, red pepper, onion, and optional meat丝 or shrimp. The tofu is sliced, blanched, then quickly stir-fried with vegetables and seasonings like soy sauce, oyster sauce, salt, and a touch of sugar until flavorful.
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  Dry-Fried Pork Intestines

  Dry-fried intestines is a Chinese dish made primarily from pig intestines. After blanching to remove odor and cutting into segments, it's stir-fried in oil until slightly charred, then mixed with chili, garlic, ginger, and other seasonings.
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  Wood Ear Mushroom and Pork Rice Bowl

  Black fungus and pork slice rice bowl: tender pork loin slices stir-fried with black fungus, seasoned and served over steamed rice. Main ingredients: pork, black fungus, rice.
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  Grilled Jiangtuan Fish

  Grilled river carp dish features river carp as the main ingredient, paired with bean sprouts, potato slices, and lotus root. The fish is cleaned, marinated, then grilled over charcoal or in an oven until the skin is slightly charred. It's finished with a seasoned sauce and vegetables simmered together for rich flavor.
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  Sichuan-style Pickled Pepper Liver Tips

  Spicy pickled pepper liver is a dish primarily made with pig liver and辅料 of pickled chili peppers. Thin slices of pig liver are marinated with seasonings, then quickly stir-fried together with the pickled chilies until the liver turns color and is fully cooked. The dish has a bright red color and tender, succulent liver tips.
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  Stir-fried smoked bamboo shoots with preserved pork

  Smoke-braised bamboo shoots stir-fried with cured pork is a traditional delicacy, primarily made from smoked bamboo shoots and preserved pork. The preparation involves soaking the smoke-braised bamboo shoots in advance, slicing the cured pork and stir-frying it to render out the fat, then adding minced garlic, chili peppers, and other seasonings to sauté until fragrant. Finally, the soaked bamboo shoots are added and stir-fried until fully flavored, ready to be served.
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  Sour Soup Sole Fish

  Sour soup cod is made with cod as the main ingredient, cooked in a specially prepared sour broth. The fish meat is tender and fresh, while the broth is spicy and sour, stimulating the appetite. It blends various spices and seasonings to create a unique flavor.
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  Sour Cabbage Fish with Grass Carp

  Sour cabbage fish is a dish made with grass carp and sour cabbage. The carp is sliced, marinated with rice wine and ginger, while the sour cabbage is cut into pieces. Boil water, add the sour cabbage to release its aroma, then add the fish slices and cook until done. Season to taste.

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