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Siji River · Yibin Sichuan Cuisine (Xihuan Han Guang Store)

川菜 · ⭐ 4.5

8th Floor, Hangguang Department Store, Xidan North Street

Dishes

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  Freshwater River Catfish from Three Rivers

  Sanjiang live water Jiangtuan fish is a dish featuring fresh Jiangtuan fish from the Sanjiang region, steamed or braised to preserve its tender texture, enhanced with ginger slices and scallions for aroma and flavor.
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  Freshwater Catfish from Three Rivers

  Three-river live catfish, made with fresh catfish and辅料 like ginger slices and green onions, steamed or braised. Tender meat with rich flavor, preserving the original taste.
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  Sanzhong Spicy Chicken

  Sanjiang Spicy Chicken is a dish made primarily with chicken, using thigh or breast meat cut into pieces, deep-fried until crispy, then stir-fried with dried chilies, Sichuan peppercorns, garlic, ginger, and green onions. Toasted sesame seeds are sprinkled on top for aroma.
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  Traditional Hand-Pressed Old Ice Jelly

  Traditional hand-pounded old ice jelly is made from pea or mung bean starch, processed through soaking, kneading, filtering, and settling to create a transparent cold dessert. It's mixed with water, repeatedly washed to remove impurities, then left to solidify before being cut into strips or cubes and served with syrup, fruits, and nuts.
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  Kung Fu Mao Shuang

  Gongfu Maowang is a Sichuan-style hot pot dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. After being boiled in water, it is seasoned with a special spicy and numbing sauce, then garnished with chopped green onions and cilantro.
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  Clay-fired Tofu with Chicken Soup

  A dish featuring free-range chicken and clay-fired tofu. The chicken is blanched, then simmered with ginger and scallions to create a rich broth. Clay-fired tofu is slowly pan-fried until golden, then added to the broth to absorb its flavors. The dish emphasizes natural taste, highlighting the chicken's aroma and the tofu's tenderness.
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  Yibin Ran Noodles

  Yibin Ranmian, with noodles as the main ingredient, is seasoned with a special sauce and oil. After boiling, the noodles are mixed thoroughly with a stir-fried seasoning made from chili, Sichuan pepper, scallions, ginger, garlic, and other ingredients, ensuring the noodles are evenly coated with spicy and fragrant oil, resulting in an appealing color and aroma.
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  Dry-Fried Beef Strips

  Dry-fried beef strips is a Chinese dish featuring beef as the main ingredient. The beef is sliced thin, marinated, then quickly stir-fried with green peppers and onions until cooked. Proper heat control ensures the beef is crispy outside and tender inside.
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  Lizhuang White Meat

  Lizhuang white meat is a traditional dish made primarily from fresh pork, boiled and then sliced for serving. The main ingredients are pork belly or lean meat, which is cooked, cooled, and sliced, then served with a specially prepared dipping sauce.
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  Pickled Pepper Three Crisps

  A Sichuan dish made with pork stomach, chicken gizzard, and squid, quickly blanched and tossed with pickled chili peppers and garlic for a crisp, spicy-sour flavor.
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  Spicy Triple Crunch

  Stir-fried Three Crisps is a Chinese dish featuring pig's stomach, duck intestine, and beef tripe. Sliced ingredients are quickly blanched or fried, then stir-fried with garlic, ginger, chili, and other seasonings.
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  Sugar cane lotus root and agastache tea

  Gan蔗马蹄茅根水 is a beverage made primarily from sugarcane, water chestnuts, and Imperata cylindrica root. Peel and cut the sugarcane into segments, peel and chop the water chestnuts, and wash the Imperata cylindrica root. Combine the washed root with the sugarcane and water chestnuts in a pot, add water, bring to a boil, then simmer over low heat for 30 minutes. Strain before serving.

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