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Old Sichuan Cuisine Restaurant (Zhongguancun Branch)

川菜 · ⭐ 3.9

No. 25-1, Haidian Road, Haidian Road Community

Dishes

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  Salted Egg Yolk Stewed Pumpkin

  Salted egg yolk stir-fried pumpkin is a dish primarily made with pumpkin and salted egg yolks. The pumpkin is cut into pieces, steamed or boiled until tender, then mixed and stir-fried with fried salted egg yolks, allowing the pumpkin to fully absorb the rich aroma and oil from the yolks. The result is a soft, creamy texture with a deeply savory flavor.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
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  Signature Boiled Fish

  Signature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
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  Maoxuewang

  Maoxuewang 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.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Jiangnan Shredded Chicken

  Jiangnan shredded chicken is primarily made with chicken thigh meat, which is boiled, cooled, and then torn by hand into细条. It is mixed with辅料 such as green onion threads, ginger threads, and cilantro, and dressed with a sauce made from soy sauce, rice vinegar, sugar, garlic paste, and chili oil.
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  Spicy Frog Legs

  Stir-fried Frog is a dish primarily made with frog meat, cooked with various spices and seasonings. The frog meat is tender and, after careful marination, is stir-fried with chili peppers, Sichuan peppercorns, and other seasonings, resulting in an appealing color and aroma.
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  Spicy Potato Strips

  Spicy shredded potatoes is a dish primarily made with potatoes. The potatoes are sliced into thin strips, then blanched or stir-fried directly, and seasoned with chili peppers, garlic, and other spices.
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  Spicy Grilled Carp

  Spicy grilled grass carp is a dish made primarily from grass carp, which is marinated and then grilled. The grass carp is cleaned, scored with diagonal cuts, and marinated with ingredients such as ginger, scallions, cooking wine, and soy sauce until fully flavored. It is then grilled in an oven or over charcoal until the skin is slightly charred, and finally sprinkled with chili powder and Sichuan pepper powder to enhance the rich flavor.
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  Spicy Catfish

  Spicy catfish is made with fresh catfish as the main ingredient, combined with various spices and chili peppers. First, the catfish is cleaned and cut into pieces, then marinated. Next, the fish pieces are deep-fried in hot oil until golden and crispy. After that, a specially prepared spicy and numbing seasoning along with an assortment of vegetables are added, and the dish is carefully simmered to allow the fish to absorb the rich flavors, resulting in a deliciously spicy, numbing, and aromatic dish.

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