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Nan Jie Jiang Hu Cai

Sichuan cuisine · ⭐ 3.6

No. 15-8 Cuihou Road, Tonghe Industrial Park

Dishes

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  Qianfu Luo Crab Stick

  Qianfu Luo Crab Stick is a crab stick made primarily from fish paste and seasonings. It is formed by extrusion and then steamed or fried, with a tender texture and a flavor similar to crab meat.
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  Xiao Jun Gan

  Xiao Jun Gan is a traditional dish made primarily from chicken gizzards or duck gizzards, carefully marinated and threaded onto bamboo skewers. It is cooked by grilling or frying until the outside turns golden and crispy while the inside remains tender and juicy. Finally, it can be sprinkled with seasonings to enhance its aroma.
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  Small Fish with Peanuts

  Small Fish with Peanuts is a classic dish featuring fresh small fish and crunchy peanuts as the main ingredients. The small fish are carefully prepared and fried until golden and crispy, while the peanuts are stir-fried until fragrant and set aside. Finally, both ingredients are mixed together and stir-fried with appropriate seasonings to create a dish that offers tender fish and crunchy peanuts.
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  Instant Noodles

  Instant noodles are a type of quick-cooking noodle product primarily made from wheat flour noodles and seasoning packets. The noodles are processed by frying or hot-air drying to allow for long-term storage. To prepare, simply pour hot water over the noodles or cook them for a few minutes until softened, then mix in the seasoning packet and enjoy.
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  Oily Stick Rice Cake Glutinous Rice Cake

  Oily stick rice cake glutinous rice cake is a traditional Chinese snack made of fried dough sticks, steamed rice cakes, and glutinous rice cakes. The oily sticks are made by frying flour, water, and oil; the rice cakes are made by steaming glutinous rice and cutting them into slices; the glutinous rice cakes are soft and sticky food made by pounding glutinous rice.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
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  Tofu Skin Bubble

  Tofu skin bubble is a dish made mainly with tofu skin, which is fried or steamed. The tofu skin absorbs the soup, making it rich in flavor and crispy on the outside with a soft inside.
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  Crispy Gong Cai

  A refreshing cold dish made with crispy gong cai, seasoned with garlic and chili for a savory bite.
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  Crispy Fried Yellow Croaker

  Fried small yellow croaker is a deep-fried dish primarily made with fresh small yellow croaker. After being cleaned and marinated, the fish is lightly coated in starch or flour and then fried in hot oil until golden and crispy on the outside, while remaining tender and flavorful inside.
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  Fried Tofu with Sauce

  A Chinese dish made by frying tofu after marinating it, resulting in a crispy exterior and tender interior, often served with a savory sauce.

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