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Shiba Chuan - Zigong Stir-Fried (Zhongshan Ling Branch)

Sichuan cuisine · ⭐ 4.7

Unit C03, Basement Level, Yungji, No. 5 Tongwei Road, Mandu Nianhua 1928, Xuanwu District, Nanjing City, Jiangsu Province

Dishes

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  18-Second Stir-Fried Pork Kidneys

  This dish features pig kidneys as the main ingredient, stir-fried quickly with green and red peppers. The kidney slices are scored and blanched, then stir-fried at high heat with seasonings to maintain a crisp, tender texture.
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  Ancient Method Well Salted Beef Shank

  A traditional beef shank dish seasoned with ancient well salt and slowly stewed for tender, savory flavor.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Sichuan Spicy Chicken

  A classic Sichuan dish featuring shredded chicken marinated in a spicy, numbing sauce with chili oil, garlic, and Sichuan peppercorns.
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  Sichuan-style Boiling Fish in Fresh Water

  Fresh carp is cooked in a spicy, numbing broth with vegetables and seasonings, creating a bold, aromatic dish typical of Sichuan cuisine.
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  Chuanxiang Laolu Dais Ya

  Chuanxiang Laolu Dais Ya is a Sichuan dish made with duck meat and traditional old braising sauce. Main ingredients include duck, spices, and special sauce, with a rich flavor featuring spicy and braised taste.
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  Seasonal Vegetables

  Fresh vegetables harvested in season, such as spinach, broccoli, and carrots, stir-fried or blanched to preserve natural flavor and nutrition.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Wok-style Potato Shreds

  Stir-fried potato shreds, a home-style dish made from potatoes, are soaked in water to remove excess starch before quick frying. Seasoned with葱, garlic, and chili, it's cooked at high heat for a crisp texture.
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  Beef Braised Mapo Tofu

  A spicy and savory dish combining tender tofu with minced beef, seasoned in the classic Sichuan Mapo tofu style.
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  Sweet Bean Curd Pudding

  A smooth and sweet dessert made from soybeans, known for its delicate texture and mild sweetness, often served with red beans or fruit.
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  Salt-Style Ginger Stir-Fried Fresh Chili Rabbit

  Fresh rabbit meat stir-fried quickly with ginger slices and fresh chili peppers. Bright red color, tender texture, with a blend of ginger aroma and spiciness, highlighting the Sichuan cuisine's bold, spicy, and fragrant characteristics.
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  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
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  Spicy Twice-Cooked Pork

  A classic Sichuan dish made by stir-frying pork belly with fermented bean paste, green peppers, and scallions until fragrant and flavorful.

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