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Xi Ru · Yun Pan Ya Yuan

地方菜 · ⭐ 4.5

8th Floor, Central Book City

Dishes

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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Braised Beef Tail with Enoki Mushrooms

  A Chinese dish featuring beef tail and enoki mushrooms slowly braised in savory broth, resulting in tender meat and rich umami flavor.
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  Signature Braised Softshell Turtle

  A signature dish featuring fresh softshell turtle braised slowly with aromatic spices and seasonings until tender and flavorful.
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  Spicy麻 Hand-Torn Beef

  A Sichuan-style cold dish made with braised beef hand-torn and tossed in a spicy, numbing sauce of chili oil and Sichuan peppercorns.
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  Spicy麻 Fish with Sichuan Pepper

  Fresh catfish stir-fried with Sichuan pepper and spices, resulting in a numbingly aromatic and tender dish.
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  Braised Beef Tendon and Beef Shank

  A savory dish made by slow-cooking beef tendon and beef shank until tender, resulting in rich flavor and melt-in-the-mouth texture.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
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  Sour Cabbage Braised Pig Blood and Intestines

  A traditional Chinese dish featuring sour cabbage, pig blood, and pork intestines braised together for a rich, tangy flavor.
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  Pan-Seared Large Catfish

  Pan-fried big silver carp is a dish featuring the fish as the main ingredient. After cleaning, it's marinated with salt and cooking wine, then pan-fried in hot oil until golden brown on both sides, resulting in a crispy skin and tender interior.
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  Yellow Pepper Steamed Rice-Grade Big White Fish

  The dish 'Yellow Pepper Steamed Rice-Grade Big White Fish' is made with high-quality big white fish and yellow pepper, steamed. It has a tender texture and a spicy flavor.

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