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Let the Duck Brain Fly (Shiyan Store)

川菜 · ⭐ 3.6

No. 11, Guantian Beihuan North Lane

Dishes

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  Five-fingered Mulberry Bone Soup

  A nourishing soup made with five-fingered mulberry and pork bones, slowly simmered to create a rich, savory broth known for its health benefits.
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  Five-Spice Edamame

  Five-spice edamame is a dish made primarily with fresh edamame, cooked with spices such as star anise, cassia bark, Sichuan pepper, and bay leaves. The edamame should be soaked beforehand and then boiled until tender, followed by seasoning with the spices to allow it to absorb the flavors. The finished dish has a bright green color, a soft and chewy texture, and a rich aroma.
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  Cold-Mixed Goose Intestines

  A refreshing dish made from cleaned and blanched goose intestines, tossed with garlic, chili, and herbs for a crisp, tangy flavor.
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  Braised Rabbit Head

  A traditional Chinese dish made by slow-cooking rabbit heads in a spiced broth with aromatic herbs and spices.
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  Mixed Grain Bun

  A mixed-grain bun is a pastry made by wrapping fillings in a dough prepared from a blend of various whole grain flours. The main ingredients include corn flour, millet flour, oat flour, bean flour, and wheat flour, while the fillings commonly consist of vegetables, meat, or soy products. To prepare it, mix the whole grain flours with wheat flour in a specific ratio, add water to form a dough, roll out the dough into wrappers, fill with the chosen filling, and steam until cooked.
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  Stewed Crawfish in Oil

  Steamed crayfish in oil is a dish made primarily with crayfish, cooked by high-heat frying or stir-frying, then simmered slowly with seasonings. Key ingredients include scallions, ginger, garlic, and chili; sometimes fermented broad bean paste or soy sauce is added for flavor. The finished dish has a bright red color and tender, flavorful shrimp meat.
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  Kelp and Soybean Stewed Pork Spine

  A nutritious Chinese stew featuring pork spine, kelp, and soybeans, slow-cooked to tender perfection with a savory broth.
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  Stir-Fried Duck Blood

  A traditional dish made by stir-frying duck blood and meat with chili, ginger, and garlic for a savory, slightly spicy flavor.
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  Yanbian Beef

  A Sichuan dish made with beef brisket, marinated and braised until tender, then sliced and served with a savory, slightly spicy flavor.
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  Wild Celery Stir-fried with Preserved Pork

  Wild celery stir-fried with preserved pork, a flavorful dish combining the fresh taste of wild celery with the savory richness of cured pork.
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  Spicy Delicate Pig's Trotter

  Spicy pig trotters made with pork feet, blanched and then stewed with chili, Sichuan pepper, ginger, and scallions to absorb the spicy flavor. Reddish in color, soft yet chewy.
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  Chicken-Flavored Crisp Bamboo Shoots

  Chicken broth crispy bamboo shoots is a dish made primarily from fresh, tender bamboo shoots cooked in chicken stock. After blanching, the bamboo shoots retain their crisp texture and absorb the rich, aromatic flavor of the chicken broth during stewing. The preparation involves minimal seasoning to highlight the natural taste of the ingredients.

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