Tai Er Sour Carp with Fermented Peppers (Beijing Xilongdian Shopping Center Store)
川菜 · ⭐ 4.7
No. 300 Fushi Road, Xilongdu Shopping Center, 4th Floor, Shop 426
Dishes
Non-spicy Perch Sour Cabbage FishFresh perch slices stewed with sour cabbage, seasoned with ginger and garlic, cooked slowly in water or broth. Highlights the tender fish and tangy cabbage.
Non-spicy Black Fish Sour Cabbage FishA mild version of the classic sour cabbage fish dish, featuring tender black fish fillets simmered in a tangy broth with fermented cabbage and aromatic spices.
Wuchang RiceWuchang rice, made from high-quality rice grown in the Wuchang region and finely processed. It has a glossy appearance, soft and sticky texture when cooked, and a rich aroma. To prepare, simply rinse the rice, add an appropriate amount of water, and cook until ready to enjoy.
Unstoppable Crispy Pork StripsThe irresistible crispy pork slices are made primarily from pork. After marinating, they are coated with a special frying powder and deep-fried until golden and crunchy. The finished dish has an appealing color, tender and juicy meat, and a crispy, delicious outer layer.
Finger-Licking Chicken WingsFinger-Licking Chicken Wings is a popular dish made from chicken wings marinated and then fried or grilled, served with a sweet and spicy sauce for an irresistible flavor.
Joyful Brown Sugar Ice JellyXifan Sand Red Sugar Ice Jelly is a dessert made primarily with ice jelly, combined with red sugar syrup cooked from red sugar, and garnished with crushed peanuts, sesame seeds, mango pieces, and other ingredients. The ice jelly is extracted from sea lettuce or mesona herb, offering a smooth and refreshing texture. The red sugar syrup adds sweetness and aroma, while the toppings enhance the overall flavor complexity.
Grand Slam Snack PlatterThe Grand Slam Snack Platter features a variety of Chinese snacks, with main ingredients including fried spring rolls, braised chicken wings, pan-fried dumplings, sticky rice in lotus leaf, crispy pork slices, and cold cucumber salad. The preparation methods include frying, steaming, braising, and cold mixing, offering a flavorful combination of different snacks.
Kung Pao Sweet and Sour ChickenKung Pao Sweet and Sour Chicken is a Chinese dish made primarily with chicken breast, complemented by peanuts, scallions, ginger, garlic, and a specially prepared sweet and sour sauce. The chicken is cut into cubes and stir-fried until golden brown, then combined with fried peanuts and the seasoned sweet and sour sauce, quickly tossed to create a dish with a bright red color and tender texture.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Hibiscus TeaHibiscus tea is made by steeping dried hibiscus flowers. First, place the hibiscus flowers in a teacup and pour boiling water over them. Once the flowers have fully opened, it is ready to drink.
Old Jar Sichuan-style Fish in Sour Cabbage SauceOld jar sour cabbage fish features tender fish meat and pickled sour cabbage as main ingredients, carefully cooked with various spices and seasonings. The fish is smooth and tender, the sour cabbage is refreshingly tangy, and the broth is rich and flavorful—a traditional dish that excels in color, aroma, and taste.
Mustard Shrimp BallsMustard Shrimp Balls is a dish featuring fresh shrimp as the main ingredient, seasoned with mustard sauce. The shrimp are carefully prepared to maintain their tender texture, then paired with a unique mustard dressing that adds a spicy and refreshing flavor to the dish.
Shrimp with Baby Bok ChoyShrimp and Baby Bok Choy is a dish primarily made with fresh shrimp and baby bok choy. Wash and cut the baby bok choy into segments, and prepare the shrimp by peeling and removing the intestinal vein. Boil water in a pot, blanch the baby bok choy, then drain and set aside. Heat oil in a wok, sauté minced garlic until fragrant, add the baby bok choy and stir-fry, then add the shrimp and continue stir-frying. Season with salt, chicken essence, and other seasonings until fully cooked.
Crispy Egg Soft Glutinous Rice BallsEgg-crusted glutinous rice balls are made from glutinous rice flour, with the outer layer coated in egg liquid and deep-fried until golden and crispy, while the inside remains soft and chewy. To prepare, mix glutinous rice flour with water to form a dough, shape it into small portions, flatten them, then fry in hot oil until the surface becomes crispy. Next, pour egg liquid over them and continue frying to create a thin, crispy egg crust on the outside.
Delicious Beef Stir-fry for RiceStir-fried beef with青椒, red pepper, and onion; marinated beef slices quickly stir-fried, then seasoned and cooked with vegetables, finished with a thickened sauce, perfect with rice.
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.