Xiangchuan Nan · Water Boiled Fish · Sichuan Cuisine (He Pingli Branch)
川菜 · ⭐ 4.6
No. 1, Xiaohuangzhuang Road, Hepingxi Street (310 meters on foot from Exit C (Southeast) of Hepingxiqu Bridge Metro Station)
Dishes
Traditional Spicy ChickenTraditional spicy chicken is made by frying chicken and then stir-frying it with dried chili peppers, Sichuan peppercorns, and other seasonings. Main ingredients include chicken thighs or breast meat, dried chilies, Sichuan peppercorns, scallions, ginger, and garlic. To prepare, first cut the chicken into pieces and marinate it, then deep-fry until the skin is crispy. Next, sauté the chilies and peppercorns until fragrant, and finally add seasonings and mix well.
Ice JellyIce jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
Big Knife Twice-Cooked PorkBig Knife Back-Cooked Pork is a Chinese dish primarily made with pork belly. The pork belly is first boiled until tender, then sliced and stir-fried with vegetables such as green peppers and garlic chives. Seasoned with fermented broad bean paste and sweet soy sauce, the pork slices become fragrant and spicy, while the vegetables remain crisp and fresh.
Big Knife Boiled BeefDan's water-boiled beef is a Sichuan dish featuring thin slices of beef cooked with bean sprouts and cabbage in boiling water, then topped with hot oil and spices like chili and Sichuan pepper. The key is precise heat control to ensure tender beef and rich broth.
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Sichuan North Cold Jelly NoodlesChuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
Chuannan Pot FishChuannan Pot Fish is a dish made primarily from fish meat, paired with various vegetables and seasonings. Main ingredients include fresh fish slices, bean sprouts, cabbage, and carrots. The fish and vegetables are cooked together in a specially prepared spicy麻 (numbing) broth, then topped with red oil and aromatic seasoning sauce, served chilled.
Braised Tea DuckZhangcha Duck is a traditional Chinese dish primarily made with duck. It uses plump, tender ducks that are marinated and then smoked with camphor leaves and tea leaves. The preparation involves cleaning the duck, marinating it with a special seasoning to infuse flavor, and then slowly smoking it in a smoking oven using the smoke from camphor leaves and tea leaves, allowing the duck meat to absorb the aroma and develop its unique taste.
Boiling Sichuan FishBoiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
Lu Zhou Mao Xue WangLu Zhou Mao Xue Wang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and canned meat. Ingredients are blanched, then stir-fried with chili, Sichuan pepper, and doubanjiang, followed by boiling in broth and garnished with scallions and garlic.
Sugar cane and lotus root drinkBamboo sugarcane and lotus root water is a drink made primarily from bamboo sugarcane and lotus root. Cut fresh bamboo sugarcane into segments, wash lotus root, then boil together in water for 30 minutes to 1 hour. Strain and enjoy. No added sugar, naturally sweet.