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Shu Ge Ge · Sichuan-Chongqing Burned Cuisine (Jinguang Branch)

Sichuan cuisine · ⭐ 4.5

Building 13, Jingyuan Phase II, Jinshan Juyuan, No. 80 Jingang Road

Dishes

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  Ancient Method Braised Beef Brisket

  A classic Chinese dish featuring tender beef brisket braised slowly with traditional spices and aromatics for rich flavor.
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  Big Knife Garlic Pork

  Dan Tao Suan Ni Bai Rou is a cold dish made with pork belly. Thin slices of boiled pork belly are arranged on a plate and drizzled with a sauce made from garlic paste, soy sauce, vinegar, and chili oil. It offers a refreshing taste and tender meat texture.
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  Sichuan-Chongqing Double Pepper Chicken

  A classic Sichuan-Chongqing dish featuring chicken stir-fried with green and red peppers, delivering a rich, spicy flavor.
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  Sichuan Chicken Strips

  A classic Sichuan dish made by shredding boiled chicken and mixing it with a spicy sauce of chili oil, Sichuan peppercorns, garlic, and scallions.
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  Handmade Blood Curd

  A Sichuan specialty made from duck or pig blood, combined with bean sprouts and tofu, then seasoned and boiled to create a smooth, spicy dish.
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  Firewood Pork Intestines

  A traditional Chinese dish made by slow-cooking pork intestines over wood fire until tender and flavorful, often seasoned with ginger, scallions, and spices.
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  Salt-Style Spicy Blind Rabbit

  Fresh rabbit meat is stir-fried with dried chilies, Sichuan peppercorns, ginger, garlic, and other seasonings using high heat for a quick cooking method, delivering a bold spicy and numbing flavor. The dish features a bright red color and crispy texture, with intense spiciness balanced by a rich aroma.
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  Steamed Pork Ribs with Rice Flour

  Steamed pork ribs with rice flour is a dish made by marinating pork ribs in seasonings, coating them with ground rice flour, and steaming them until tender. The main ingredients include pork ribs, rice, and seasonings such as soy sauce, dark soy sauce, cooking wine, ginger slices, and green onion segments. The preparation involves marinating the ribs first, then mixing them with fried rice flour, and finally steaming until they are soft and tender.
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  Old Mother's Pig Trotter

  Old Mother's Pig Trotter is a dish primarily made with pig trotters, carefully stewed to produce a creamy white broth and tender, soft trotters. Ingredients such as adzuki beans are added during cooking to enhance texture and flavor. The dish offers a rich aroma of meat and beans, making it a nutritious traditional delicacy.
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  Braised Pig's Feet with Crispy Skin

  Hǔpí Zhūjiǎo is a traditional dish primarily made with pig's trotters. The preparation involves frying the trotters until their skin develops a tiger-striped texture, then stewing them with seasonings until the meat becomes tender and the flesh separates from the skin, creating a unique texture.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
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  Tofu with Bone Marrow

  A dish made by gently stewing soft tofu with pork bone marrow, resulting in a rich, smooth texture and deep savory flavor.

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