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One Roasted Chicken (Caijia Branch)

Sichuan cuisine · ⭐ 4.0

Mingliu Impression Phase I

Dishes

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  Chinese yam

  Mountain yam is a dish primarily made with mountain yam as the main ingredient. The preparation typically involves peeling and slicing the yam, which can be combined with other ingredients such as wood ear mushrooms and carrots, then stir-fried or simmered. After cooking, the mountain yam slices have a crisp and tender texture with a unique fresh aroma.
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  Wood Ear Mushroom

  Wood ear mushrooms, also known as black fungus, are a common edible mushroom. To prepare them, dried wood ear mushrooms are typically soaked in water until they soften, then they can be served cold or stir-fried. When served cold, they are often mixed with vinegar, garlic, and other seasonings for a refreshing and appetizing dish. When stir-fried, they pair well with various vegetables or meats, offering a smooth, tender texture and rich nutritional value.
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  Carbonated Tofu

  A creative dish made with fried tofu cubes simmered in a spicy sauce and carbonated water, offering a crispy exterior and tender interior with a unique bubbly texture.
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  Wangzhongwang Ham Sausage

  Wang Zhong Wang ham sausage is a processed meat product made primarily from pork and chicken, with辅料 like starch and seasonings, processed through grinding, stuffing, and steaming.
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  White Radish

  This dish features radish as the main ingredient, prepared using simple cooking techniques such as stewing or stir-frying to preserve its natural flavor. The crisp texture and subtle sweetness of the radish are perfectly maintained, making it a healthy and beloved home-style meal.
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  Tofu Skin

  Tofu skin is a thin sheet-like food made from soybeans. It is typically produced by heating soy milk until a film forms on the surface, which is then removed and dried either by air or sun. It can be prepared by stir-frying, braising, or used as an outer layer to wrap fillings such as minced meat or vegetables. The texture is chewy and elastic.
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  Bean sprouts

  Bean sprouts are vegetables grown from sprouted legume seeds, commonly including mung bean sprouts and soybean sprouts. Typically, they are cleaned and then cooked by stir-frying, boiling, or making cold dishes. They have a crisp texture and are a common ingredient in home-cooked meals.
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  Chongqing-style Stewed Chicken with Crab

  A spicy and flavorful Sichuan dish made by stewing young chicken with chili, Sichuan pepper, and fermented bean paste, known for its rich aroma and numbing heat.
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  Fresh Intestines

  A dish made from fresh pork intestines, cleaned, boiled, and cooked to achieve a tender, flavorful texture.
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  Stewed Chicken with Pig Intestine and Taro

  A spicy Sichuan dish featuring fresh pork intestines, taro, and chicken, slow-cooked to perfection for a rich, aromatic flavor.

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