Zhuxia River Cuisine · Fresh Fish House (Xicun Branch)
川菜 · ⭐ 4.4
No. 78 Beixin Lane, Jinsha Subdistrict (Ground Floor, Building 2, Xicun Courtyard)
Dishes
Beijing-style Shredded Pork in Soy SauceBeijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
Cold-Mixed Free-Range ChickenA cold dish made with boiled free-range chicken slices mixed with garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh and savory taste.
Spicy Chicken SaladA cold dish made with boiled chicken and seasoned with spicy oil, garlic, and vinegar for a bold, refreshing flavor.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Seafood Mǎoxiě WàngSeafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
Stir-Fried Seasonal VegetablesStir-fried seasonal vegetables is a home-style dish primarily made with fresh vegetables of the season, commonly including greens, carrots, potatoes, and green beans. After washing and cutting the vegetables, they are quickly stir-fried in hot oil, seasoned with an appropriate amount of salt and other condiments, and served once the vegetables are just cooked through.
Private Cold Pot Fish SlicesA Sichuan-style dish featuring fresh fish slices cooked slowly in a spicy, aromatic sauce at low temperature, served cold with vegetables for a bold, numbingly delicious experience.
Sweet and Sour Crispy FishSweet and sour crispy fish is a dish made from fresh carp or grass carp. The fish is marinated, coated in starch paste, then deep-fried until the skin is crispy. A sweet and sour sauce made from sugar, vinegar, soy sauce, and ketchup is poured over the fish, making the meat tender and juicy with a crisp exterior and balanced sweet-sour flavor.
Sweet and Sour Crispy Fish SlicesA dish of tender fish slices coated in a crispy batter, deep-fried and tossed in a sweet and sour sauce, offering a satisfying crunch and tangy flavor.
Red Oil Big Knife Pig Kidney SlicesRed Oil Big Knife Pig Kidney Slices is a Sichuan dish made with pig kidney as the main ingredient, stir-fried with red oil, chili, and Sichuan pepper. The kidney slices are cooked quickly in red oil, resulting in a tender texture and a spicy, fragrant flavor.
Classic Silent RabbitA classic Sichuan dish made with rabbit meat stir-fried with spices like Sichuan pepper and dried chili, delivering a rich, numbingly spicy flavor.
Crab Roe Lion's Head MeatballsCrab Roe Lion's Head is a dish made by mixing pork mince with crab roe, egg white, and starch, then forming large meatballs that are either fried or braised. Main ingredients include pork belly, crab roe, minced葱姜, and egg white. The meat mixture is shaped into balls, pan-fried until lightly golden, then slowly stewed in broth for tender, flavorful results.
Ginkgo Braised PorkBraised pork belly with ginkgo nuts, slowly stewed to perfection. The fatty and lean layers of pork melt in the mouth, while ginkgo nuts add a sweet, refreshing taste, blending harmoniously with rich, savory sauce.
Vegetable Pot SoupA light soup made with fresh vegetables, tofu, and mushrooms, simmered to perfection for a healthy and flavorful dish.
Mapo TofuMapo 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.