Close

Zi Se Yan Bang Cai · Water Boiled Fish (Guo Miao Shang Cheng Dian)

川菜 · ⭐ 4.5

Unit NB201, Basement Level 2, Central Section, China World Mall, No. 1 Jianguomenwai Avenue (near Central Section Ice Rink; B2 escalator adjacent to lululemon)

Dishes

• 

  Young Ginger Bamboo Frog

  Stir-fried bamboo frog with young ginger is a dish where the frog is cooked with sliced young ginger. High-heat stir-frying locks in freshness, making the frog meat tender and the ginger fragrant.
• 

  Pressure-Cooked Sticky Pork Ribs

  Stewed glutinous pork ribs are made by braising pork ribs and glutinous rice together in a pressure cooker, resulting in tender meat and fragrant, sticky rice that absorbs the rich flavors of the meat. Seasonings like soy sauce, cooking wine, and ginger are typically added to enhance taste and reduce cooking time.
• 

  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.
• 

  Signature Gua Nang Sea Bass

  Signature Gua Nang Sea Bass features fresh sea bass marinated and pan-fried or steamed, served with a tangy sauce made from Gua Nang fruit (also known as lantern fruit), peeled and simmered with seasonings.
• 

  Signature Mushroom Fish

  Signature mushroom fish is made with fresh fish meat, goldenberry (also called husk tomato), and various seasonings. The fish is marinated, pan-fried until slightly crispy, then stewed with goldenberry, scallion, ginger, and garlic to absorb the fruit's aroma and broth essence.
• 

  Sichuan-style boiled snakehead fish with bamboo shoots

  Sichuan-style boiled snakehead fish dish with bean sprouts and greens, cooked in boiling water and finished with hot oil and seasonings. Main ingredients include snakehead fish, bean sprouts, greens, ginger slices, garlic, and scallions.
• 

  Zi Se Chuan Chuan Xiang

  Zi Se Chuan Chuan Xiang is a Sichuan dish featuring various ingredients skewered on bamboo sticks and boiled in a special broth. Main ingredients include beef, mutton, vegetables, and soy products, paired with spicy and numbing seasonings for a rich and fragrant taste.
• 

  Sizzling Pan-Fried Tofu

  Zi Se Xiao Jian Doufu is a dish featuring soft tofu as the main ingredient. The tofu is cut into cubes, pan-fried until slightly golden, then simmered with seasonings like soy sauce, oyster sauce, sugar, and a little water to absorb the flavorful sauce.
• 

  Yan Du Bamboo Frog / Craving Frog

  Yan Du Bamboo Frog (Craving Frog) is a dish featuring bamboo frogs as the main ingredient, stir-fried with chili, Sichuan pepper, garlic, ginger, and doubanjiang. The frog meat absorbs the flavors and becomes tender and delicious.
• 

  Love-infused Tofu with Sauce

  Xiangsi包浆豆腐 is a dish made with soft tofu, lightly coated in batter and deep-fried until golden. The exterior forms a crispy crust while the inside remains tender and smooth, typically served with a special sauce or dipping condiment.
• 

  Stoneware Chicken and Tofu

  Stewed chicken and tofu in a stone pot, made by mixing minced chicken breast with soft tofu, seasoned with scallions, ginger, and garlic, then cooked in a stone pot to absorb the chicken's aroma, resulting in a delicate and tender texture.
• 

  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
• 

  Chengdu Spicy Chicken Strips

  Rongcheng Bangbang Chicken is a cold dish made with chicken thigh meat. The cooked chicken is shredded and mixed with garlic, green onions, chili oil, Sichuan pepper powder, soy sauce, vinegar, and sesame oil. Some recipes add crushed peanuts or cilantro for extra texture and aroma.

Reviews