Close

Ta Xi Shi Huo Ya · Yu Tou Pao Bing (Jiu Long Bai Xiao Dian)

Home-style Chinese cuisine · ⭐ 4.8

2nd Floor, Jiulong Department Store, Southwest Corner of the Intersection of Jiu Xian Qiao Road and Jiu Xian Qiao South Road

Dishes

• 

  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
• 

  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.
• 

  Japanese-style Quinoa Salad

  A Japanese-style quinoa salad featuring quinoa as the main ingredient, combined with fresh vegetables like lettuce, cucumber, cherry tomatoes, and avocado. Drizzled with a touch of olive oil, lemon juice, and sea salt, then mixed and ready to enjoy.
• 

  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.
• 

  Hand-held Lamb

  Hand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
• 

  Signature Crispy Pigeon

  Signature crispy-skinned squab pigeon made with fresh squab, marinated and roasted in a hanging oven for a golden, crunchy crust and tender meat.
• 

  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.
• 

  Braised Pork Belly

  Braised pork belly is made from fatty pork, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices until tender and glossy.
• 

  Braised Beef Steak in Clay Pot

  Pot-roasted beef steak is a dish featuring steak as the main ingredient, slow-cooked in a clay pot with seasonings to absorb the rich broth flavors. Vegetables like onions and carrots are typically included.
• 

  Braised Sea Cucumber with Green Onion

  Scallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
• 

  Spiced Braised Meat Platter

  A mixed braised dish made from various ingredients like pig trotters, chicken wings, duck necks, dried tofu, and eggs, slowly cooked in a seasoned sauce to absorb rich flavors.
• 

  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.

Reviews