Bayu Brothers Sichuan Cuisine (Kuanjie Branch)
川菜 · ⭐ 4.1
No. Jia-1, Xiyangwei Hutong, Kuanjie
Dishes
Brothers Boiled Fish in Spicy SauceBrothers' Sichuan Boiled Fish features tender fish meat as the main ingredient, paired with bean sprouts and green vegetables, prepared using the boiling method. The fish is carefully processed to ensure a smooth and delicate texture, complemented by a spicy and numbing broth that delivers rich and intense flavors.
Brothers' Spring Frog LegsBrothers' Spring Water Frog: Fresh frog meat is the main ingredient, paired with secret spices and simmered in spring water. The frog meat is tender, the broth is clear, preserving the original flavor of the frog. It offers a delicious taste and rich nutrition.
Kung Pao ChickenKung 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.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Sour and Spicy SoupHot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.
Chongqing Spicy ChickenChongqing Spicy Chicken is a cold dish made primarily from chicken, seasoned with various spices and seasonings. The chicken is boiled, shredded into strands, then drizzled with a specially prepared spicy and numbing sauce, topped with crushed peanuts and cilantro. It offers a tender texture with a bold, spicy, and aromatic flavor.
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.
Chongqing Spicy ChickenChongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.
Crispy Fragrant Tea Duck香酥樟茶鸭是一道以樟茶叶熏制的鸭肉为主料，经过腌制、炸制而成的菜品。樟茶的香气渗透入鸭肉，外皮炸至酥脆，肉质鲜嫩多汁，呈现出独特的茶香与肉香的交融。
Crispy Glutinous Rice BallA traditional Chinese deep-fried snack made from glutinous rice flour and water, filled with red bean paste or sesame, shaped into balls and fried until golden and crispy. Crispy outside, soft inside, with sesame sprinkled on top for extra aroma.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.