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院坝里柴火鸡(康桥品上店)

Sichuan cuisine · ⭐ 4.6

No. 99, Section 1, Jinhua Road

Dishes

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  Green Beans

  Green beans are a common vegetable dish, primarily made with fresh green beans. To prepare, wash and cut the green beans into segments, then cook them thoroughly using methods such as stir-frying, boiling, or stewing. During cooking, you can add minced garlic and ginger slices for flavor while preserving their natural taste.
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  Potato

  Potatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
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  Small Button Mushroom Stir-fry

  A simple stir-fry dish made with small button mushrooms, garlic, and scallions, offering a fresh and savory taste.
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  Kelp

  Kelp is a dish primarily made with kelp as the main ingredient, typically prepared by mixing it cold, boiling it into soup, or stir-frying. Kelp is rich in iodine and various minerals, with a smooth and tender texture, making it one of the most common seafood products.
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  Hot Pot Noodles

  Hot pot rice noodles are made primarily from rice noodles, softened with hot water and cooked in a hot pot. Common ingredients include beef, pork, vegetables, bean sprouts, and tofu, simmered in a special hot pot base or clear broth.
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  Lotus Root Slices

  Lotus root slices are a refreshing dish made from fresh lotus roots, sliced thinly and cooked. The preparation typically involves gently stir-frying or simmering the slices to maintain their crisp and tender texture, while a small amount of seasoning enhances the natural sweetness and freshness of the lotus root.
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  Firewood Chicken from the Courtyard

  A traditional Sichuan dish made with free-range chicken cooked over wood fire, resulting in tender meat and rich, spicy broth.
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  Corn Pancake with Edge Crisp

  A traditional Chinese snack made by pouring cornmeal batter around the edge of a hot pan, resulting in a crispy outer layer and soft inner texture with a rich corn aroma.
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  Fresh Chicken

  Fresh chicken refers to the meat from fresh chickens, cleaned and cut into pieces or slices. It can be prepared by stewing, boiling, stir-frying, or roasting. Common dishes include clear-stewed chicken, white-cut chicken, and Kung Pao chicken, enhanced with scallions, ginger, garlic, and other seasonings.
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  Fresh Chicken Blood

  A dish made from fresh chicken blood, cleaned, set, sliced, and quickly blanched or stir-fried for a tender, elastic texture, often seasoned with ginger, garlic, and scallions.
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  Black Konjac

  Black konjac is a dish made primarily from konjac, typically blanched to remove bitterness, then stir-fried or stewed with vegetables, meat, or seasonings. It has a crisp texture similar to cellophane noodles.

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