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Jiangjiang Restaurant

Sichuan cuisine · ⭐ 3.7

60 meters north of the intersection of Xiangquan Road and Longxing Street

Dishes

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  Cold-mixed pig's head meat

  Cold拌 pig's head meat is a chilled dish made primarily from cooked pig's head meat, sliced and mixed with scallions, ginger, garlic, cilantro, soy sauce, vinegar, chili oil, and sesame oil.
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  Cold-Mixed Preserved Pork Ear

  A cold dish made with preserved pork ear, seasoned with garlic, ginger, scallions, and herbs for a fresh, savory flavor.
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  Pumpkin Shoots with Potato Stew

  A simple and flavorful dish made by stewing pumpkin shoots with potatoes, resulting in a soft and savory taste.
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  Braised Pork Intestines

  Stewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
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  Dry-Fried Bitter Melon

  A classic Sichuan dish featuring bitter melon stir-fried until slightly crispy, with a savory and slightly bitter taste.
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  Stir-Fried Preserved Pork

  Stir-fried腊肉 is a Chinese home-style dish using腊肉 as the main ingredient, typically stir-fried with green peppers, garlic chives, and onions. First blanch the腊肉 to remove saltiness, then sauté to release fat, followed by adding vegetables until cooked through, preserving the aroma of腊肉 and crispness of the vegetables.
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  Braised Beef

  Braised beef is a traditional Chinese dish made by slow-cooking beef with spices and soy sauce until tender and flavorful.
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  Celery and Beef Strips

  A Chinese home-style dish of tender beef strips stir-fried with celery, known for its savory flavor and crisp texture.
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  Spicy Douban Fish

  Douban fish is a dish made with fresh fish and seasoned with doubanjiang, ginger, garlic, and other ingredients. The fish is pan-fried until golden on both sides, then stir-fried with doubanjiang and simmered in water to infuse flavor. Finally, it's garnished with chopped green onions or cilantro.
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  Snow Peas with Loofah

  Green pea and loofah stir-fry, featuring green peas and loofah sliced and sautéed together with a touch of garlic for aroma, cooked in oil until tender while retaining a crisp texture.
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  Purslane Omelette

  A simple and nutritious dish made with fresh purslane and eggs, pan-fried until golden. The mild flavor of purslane blends well with the eggs for a healthy breakfast or side dish.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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