JIANG

In Stamford, JIANG serves Sichuan and Hunan cooking with dishes that include chili oil, garlic, black vinegar, Sichuan peppercorn, and heat. Listed dishes include handmade pork wontons in small-batch chili oil, dry-fried green beans with minced pork and preserved mustard, hand-pulled dan dan noodles with sesame paste and Sichuan peppercorn, Mongolian beef, and slow-roasted whole duck.

Order around the chili oil, noodles, and roasted duck

The menu details point to layered spice and texture. The wontons bring pork, garlic, black vinegar, sweetness, and chili oil into one order; the dan dan noodles add sesame paste, crushed peanuts, minced pork, and Sichuan peppercorn; the green beans are dry-fried with minced pork, preserved mustard, garlic, and dried chilies. Mongolian beef is described with flank steak, soy, garlic, and charred scallions, while the whole duck is marinated, air-dried, and slow-roasted.

There is also a craft signal behind the cooking: the restaurant is tied to two decades of kitchen experience focused on Chongqing and Hunan flavors. That matters because the cited dishes depend on balance: numbing spice, oil, vinegar, aromatics, and heat need control, not decoration.

Plan around the listed dishes and hours

the restaurant is a Stamford option for Sichuan and Hunan dishes. A direct order could include the chili-oil wontons, dan dan noodles, dry-fried green beans, Mongolian beef, and slow-roasted whole duck. JIANG is open Monday through Thursday and Sunday from 11:00 AM to 9:00 PM.