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Zhongxing Xuan Sichuan Restaurant (Lianghe Branch)

川菜 · ⭐ 3.8

No. 555, Annex 31, Qingchun Home China Town, Lianghe Road

Dishes

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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-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.
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  Salted Duck

  Bǎng Yā is a cured duck dish made by salting, air-drying, or smoking the duck. It's seasoned with salt, spices, and seasonings, then dried or smoked to create a unique flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Sichuan-Style Eel in Boiling Sauce

  A Sichuan dish featuring fresh eel cooked in a spicy, numbing broth with vegetables and chili peppers.
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  Beef with Tea Tree Mushroom Stir-fry

  A dish of beef slices stir-fried with tea tree mushrooms, known for its tender texture and earthy aroma.
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  Crab Roe Shrimp Tofu

  Crab roe and shrimp tofu is a dish made with soft tofu, crab roe, and shrimp. Tofu is blanched, then stir-fried with sautéed crab roe and shrimp, simmered with broth or water, and finished with a slurry to create a smooth, flavorful dish.
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  Sour Cabbage and Bamboo Shoots

  A traditional Chinese dish made with sour cabbage and bamboo shoots, stir-fried for a tangy, crisp flavor.
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  Spinach Egg Soup

  A simple and healthy soup made with eggs and spinach, gently cooked in broth for a light and savory flavor.

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