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Tai Xiai Kao Ya · Yu Tou Pao Bing (Shunyue Store)

家常菜 · ⭐ 4.7

No. 13 Jianxin East Street

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original 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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  Stir-Fried Bamboo Shoots with Sauce

  A cold dish made by mixing rehydrated bean curd sticks with vegetables like cucumber and carrot, seasoned with soy sauce, vinegar, sesame oil, garlic, and chili oil.
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  Handcrafted Lemon Tea with Perfume Lemon

  Handcrafted lemon tea made with fresh lemons, black or green tea, and sugar syrup. Lemon slices are manually crushed to release aroma, then mixed with ice for a refreshing drink.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Mushroom Boiled Fish Hot Pot

  A Sichuan dish featuring duck blood, bean sprouts, wood ear mushrooms, and enoki mushrooms, enhanced with pig blood, pork intestine, and luncheon meat, fried and simmered, then finished with chili oil and Sichuan pepper powder.
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  Pineapple Bun

  The pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
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  Korean-style Grilled Eggplant

  Korean-style grilled eggplant dish features sliced eggplant pan-seared until tender, then stir-fried with Korean chili paste, garlic, and green onions for rich flavor absorption.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.
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  Spicy Mouth-Watering Frog

  Spicy and mouth-watering frog dish made with frog meat as the main ingredient, seasoned with various spices and chili peppers. The frog meat is first marinated to absorb flavors, then quickly stir-fried at high heat to keep it tender while allowing the seasonings to fully penetrate, achieving a rich spicy and fragrant taste.

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