Bayu Sichuan Cuisine (Xue Qing Jia Chuang Branch)
川菜 · ⭐ 4.3
1F, Building A, Xueqing Jiachuang Building, No. 10, Xueqing Road
Dishes
Steamed Grass Carp with Spicy Chopped ChiliClean the grass carp, make diagonal cuts on the flesh, marinate with cooking wine and ginger slices to remove fishy odor, then coat with chopped chili and seasonings. Grill in an oven or over charcoal until fully cooked, resulting in tender and flavorful fish meat with the aromatic essence of the chopped chili infused throughout.
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.
Baying Sichuan Roast FishGrilled fish is made with fresh fish as the main ingredient, paired with vegetables such as bean sprouts, potatoes, lotus root slices, and enoki mushrooms. After marinating with ingredients like doubanjiang (fermented broad bean paste), Sichuan peppercorns, dried chilies, ginger, and garlic, it is grilled over charcoal.
Baying Spicy Pork and ChickenBaying排骨鸡 is a dish primarily made with pork ribs and chicken. The ribs and chicken are marinated together and then stewed or braised until the meat becomes tender and fully flavored. Ginger, scallions, and garlic are typically added as seasonings, and some recipes include doubanjiang (fermented broad bean paste) or chili to enhance the flavor.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan Boiled CarpSichuan-style boiled grass carp is a Chinese dish featuring grass carp as the main ingredient. The fish is sliced, marinated with cooking wine and ginger slices, then blanched together with bean sprouts, cabbage, and other vegetables in boiling water. In a wok, oil, doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns are stir-fried until fragrant, followed by adding broth and bringing it to a boil. The fish slices and vegetables are then added to cook through. Finally, chopped green onions, minced garlic, and cilantro are sprinkled on top, and hot oil is poured over to enhance the aroma.
Scallion Oil FlatbreadScallion oil cake is made primarily from flour, with ingredients such as scallions and lard. To prepare it, mix flour with water to form a dough, let it rest and rise, then roll it into a thin sheet. Spread lard and chopped scallions on the surface, roll it into a cylindrical shape, flatten it, and finally pan-fry or bake until golden and crispy.
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.
Spicy Grilled Frog LegsSpicy grilled frog legs are made primarily from frog legs, which are marinated and then baked in an oven. During marination, chili peppers, Sichuan peppercorns, ginger, and garlic are added to season the meat thoroughly. The dish is evenly cooked to ensure the frog meat remains tender inside while the skin develops a slightly crispy texture.
Brown Sugar Glutinous Rice CakeBlack sugar glutinous rice cakes are made from glutinous rice, fried or pan-fried until crispy on the outside and chewy on the inside, then drizzled with a thickened black sugar syrup. The main ingredients are glutinous rice and black sugar. The preparation involves steaming the rice, pressing it into a block, cutting it into pieces, heating until the surface is slightly charred, and finally pouring the black sugar sauce over it.