Close

阿秀妹脆皮鸡煲(东郊记忆·滨江天街店)

Hot pot · ⭐ 4.4

1st Floor, No. 2, Nanwu Road, Adjacent No. 15

Dishes

• 

  Five-Fingered Fig Chicken Pot

  Five-fingered桃 chicken pot features chicken as the main ingredient, paired with five-fingered桃, ginger slices, and goji berries, slow-cooked in a clay pot. Chicken is blanched to remove odor, then stewed with herbs for rich broth and tender meat.
• 

  Sliced Ginger and Frog Legs

  Stir-fried frog with young ginger is a dish featuring frog and young ginger. Cut the frog into pieces and slice the ginger. Heat oil, sauté ginger first, then stir-fry the frog. Add seasonings and cook until done. Commonly includes chili, garlic, and doubanjiang for rich flavor.
• 

  Double Pepper Crispy Intestine

  A Sichuan dish featuring crispy pork intestine stir-fried with green and red peppers, offering a spicy and satisfying bite.
• 

  Salted Pork with Preserved Vegetables

  咸烧白 is a Chinese dish made with pork belly, marinated with fermented broad bean paste, soy sauce, and Sichuan peppercorns, then mixed with glutinous rice and steamed. Finally, it's pan-fried until golden for a soft, rich flavor.
• 

  Spicy Green Pepper Clam Chicken

  A flavorful dish combining fresh clams and chicken with green peppers, stir-fried to perfection for a spicy, savory taste.
• 

  Spicy Pepper Chicken

  Spicy pepper chicken is a dish made primarily with chicken and chili peppers. Chicken pieces are blanched or pan-fried, then stir-fried with sliced peppers and seasoned to perfection. The dish has a bright color and rich flavor.
• 

  Dry Pot Shrimp

  Dry Pot Shrimp is a dish made with fresh shrimp and stir-fried with green peppers, onions, garlic, and ginger. After cleaning and marinating the shrimp, it's cooked with the ingredients and finished with a special dry pot sauce to infuse flavor, resulting in tender, aromatic shrimp.
• 

  Spicy Pot Chicken

  Dry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
• 

  Signature Fig Crispy Chicken Pot

  A signature dish featuring crispy fried chicken simmered with figs and sweet ingredients for a rich, savory flavor.
• 

  Stewed Turtle and Chicken Pot

  A rich stew featuring fresh turtle and chicken, slow-cooked with ginger, goji berries, and herbs for a nourishing and flavorful dish.
• 

  Durian Chicken Pot

  A flavorful dish made by slow-cooking chicken with fresh durian fruit, resulting in a rich, sweet aroma and tender meat.
• 

  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
• 

  Chicken with Pig's Stomach

  Pig stomach chicken is a dish made with pig stomach and chicken as main ingredients. After cleaning, the pig stomach is stewed with chicken, along with ginger slices and goji berries, slowly cooked until tender with rich broth.
• 

  Oyster Chicken Stew

  A nourishing stew made with fresh oysters and chicken, simmered with ginger and garlic for a rich, savory flavor.
• 

  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
• 

  Taro with Pig Intestines and Chicken

  Yu'er Feichang Chicken is a dish made with pork intestines and chicken, simmered together with taro. Clean the intestines, blanch to remove odor, then cook with chicken, ginger, scallions, and other seasonings. Finally add taro and stew until soft and flavorful.
• 

  Fresh Spicy Rabbit in Pot

  Fresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.

Reviews