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Boss Xiao Guan Specialty Chongqing Cuisine (Shuangjing Branch)

Sichuan cuisine · ⭐ 4.7

No. 5, Shuangjing Beicaiyuan, Dongsanhuan Zhong Road

Dishes

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  Grandmother's Fried Rice

  Grandmother's fried rice is a traditional home-style dish made with leftover rice, eggs, vegetables, and ham or cured meat, stir-fried together. First, scramble the eggs and set aside. Then sauté the ingredients in oil, add the rice, and mix well. Finally, season and combine.
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  Night Owl Stir-Fried Crucian Carp

  Night owl cold-mixed crucian carp is made from fresh crucian carp, steamed or boiled, deboned, then mixed with scallions, ginger, garlic, cilantro, chili, and other seasonings. The fish meat is delicate and refreshing, perfect for cold dishes.
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  Signature Garlic Clams

  Signature garlic clams are made with fresh clams stir-fried with abundant garlic. After cleaning, clams are quickly stir-fried with garlic, then seasoned with a touch of cooking wine, soy sauce, and green onions to enhance aroma while preserving their tender texture.
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  Invincible Double Pepper Picked Chicken Feet

  Invincible Double Pepper Picked Chicken Feet is a Sichuan dish made with chicken feet and two types of chili peppers. The chicken feet are soaked, boiled, and then seasoned with chili sauce for a fragrant and slightly spicy taste.
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  Spicy Dry-Braised Frog with Fresh Chilies

  Frogs legs and fresh chili are the main ingredients, deep-fried and stir-fried with dry-burn seasoning to absorb the aroma of chili and spices, creating a rich flavor.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Yimeng Mountain Special Stir-Fried Chicken

  Yimeng Mountain Special Stir-Fried Chicken uses locally raised chickens as the main ingredient, combined with unique spices and seasonings from the Yimeng mountain area, carefully stir-fried to perfection. The chicken is tender and juicy, with a rich, flavorful taste and an aromatic fragrance that fully showcases the distinctive flavors of the Yimeng region.
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  Spicy Pepper Pork Liver Slice

  Spicy pickled pepper sliced pork liver dish made with pig liver, pickled chili, garlic, ginger, and scallions. Liver slices are marinated with wine and starch, then quickly stir-fried for a tender texture.
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  Roasted Garlic Mushroom

  Grilled garlic mushrooms are made with fresh mushrooms, garlic, olive oil, and a touch of seasoning. After washing and removing stems, the garlic mixture is evenly spread on the mushroom surface and baked at low temperature until soft with slightly charred edges and rich garlic aroma.
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  Zigong Bridgehead Pork Kidney

  Zigong Bridgehead Large Kidney is a Sichuan dish featuring pork kidneys. The kidneys are scored, blanched, then stir-fried with chili, Sichuan pepper, ginger, and garlic. Proper heat control ensures tender, elastic texture.
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  Garlic Noodles

  Suan ni la pi is a cold dish made from starch-based ingredients, mainly featuring vermicelli or rice noodles, garlic, cucumber strips, and carrot strips. Cook the noodles, rinse with cold water, drain, then mix garlic paste with soy sauce, vinegar, sesame oil, and chili oil to make dressing, pour over the noodles, and toss with vegetables.
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  Spicy Water Snail

  Spicy river snail is a dish primarily made with river snails as the main ingredient. Typically, the snails are cleaned and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste) to fully absorb the spicy and numbing flavors. During preparation,适量 of cooking wine and soy sauce are often added to enhance the richness of the taste.

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