Shu Chu Chu · Po Dian · Jiang Hu Cai Shui Zhu Yu (Beijing First Store)
川菜 · ⭐ 4.5
No. 308 Wanfeng Road, North Side, 1st Floor (adjacent to Zizai Lobster)
Dishes
Spicy TripeMao Maodou is a Sichuan dish featuring beef tripe as the main ingredient. Fresh tripe is sliced and quickly blanched in a spicy, numbing broth to retain its crisp tenderness. Typically served with garlic paste, cilantro, scallions, chili oil, and Sichuan pepper powder for enhanced flavor.
Spicy Duck BloodSpicy duck blood is a traditional Chinese dish, primarily made with fresh duck blood. The preparation involves slicing the duck blood, seasoning it with spices and seasonings, cooking it to absorb flavors, and finally stir-frying it with vegetables and other ingredients.
Bandit Pig LiverBandit liver is a dish made by stir-frying pig liver with chili, garlic, and other seasonings. After slicing and marinating, the liver is quickly stir-fried with ingredients to achieve a bright red color and tender texture.
Gele Mountain Spicy ChickenGelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
Boiling Sichuan FishBoiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
破店麻辣牛肉串破店麻辣牛肉串是一道充满江湖气息的川味小吃。精选牛里脊肉切成小块，用辣椒粉、花椒、孜然等香料腌制入味后串成串，经高温烤制或油炸至外焦里嫩。成品色泽红亮油润，入口先是浓郁的麻辣冲击，随后是牛肉的鲜香与香料的复合滋味层层递进，肉质紧实有嚼劲，表面微焦酥脆，内里多汁，令人回味无穷。
米椒鸡胗米椒鸡胗是一道以新鲜鸡胗为主要食材的川式热菜。将鸡胗洗净切片，用料酒、生抽腌制后，与大量小米椒、泡椒、蒜末、姜片一同爆炒而成。成菜色泽红亮，鸡胗口感脆嫩弹牙，小米椒的鲜辣与泡椒的酸爽充分渗透，味道咸鲜酸辣，香气扑鼻，是一道极为开胃下饭的菜肴。
Old Jar Sichuan Pickled Vegetable Fried RiceOld jar sour cabbage fried rice is made with rice, chopped old jar sour cabbage, eggs, green onions, and a small amount of meat like ham or cured pork, stir-fried together. First, the rice is separated and then mixed with ingredients to blend flavors.
Sichuan-style Soft Tofu with SauceSichuan-style soft tofu, coated in starch and deep-fried until crispy outside while remaining tender inside, typically served with a spicy sauce or dipping condiment.
Sichuan-style Spicy Pepper Potato ShredsShred potatoes into thin strips, soak in water to remove excess starch, then drain. Stir-fry with Thai chili peppers, season with salt, vinegar, and a touch of sugar. Quickly cook until potatoes are just done, keeping them crisp.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Fresh Chili Chicken FeetA cold dish made from chicken feet marinated with fresh chili, garlic, and ginger, offering a spicy and crunchy texture.
Fresh Chili ChickenFresh pepper chicken is a dish made primarily with chicken and fresh chili peppers. The preparation involves cutting the chicken into pieces, then stir-frying it with chili peppers, garlic, and other seasonings until the chicken is fully cooked and well-seasoned.
Spicy Mouth-Watering FrogSpicy 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.