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Caiyue Xuan Sichuan-Henan Restaurant (Sheraton Zhengzhou)

Sichuan cuisine · ⭐ 4.7

80 meters south of the Intersection of Jinsui East Road and Nongye South Road, West Side of the Road

Dishes

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  Sichuan-Henan Slow-Cooked Braised Beef

  Slow-cooked beef with a rich, savory sauce blending Sichuan spices and Henan flavors.
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  Bianjing Twelve Hours Roast Duck

  Bianjing Twelve Hours Roast Duck is a traditional roast duck dish primarily made from high-quality force-fed duck. The main preparation method involves selecting a Beijing force-fed duck weighing approximately 2.5 kilograms. After processes such as slaughtering, plucking, inflating, scalding the skin, coating with sugar color, and air-drying, the duck is roasted in a hung oven over fruitwood fire. The roasting process simulates the ancient concept of the twelve two-hour periods, precisely controlling the oven temperature and turning frequency at different stages to gradually achieve a crispy skin while keeping the meat tender and juicy. The finished product is typically sliced thinly and served with lotus leaf pancakes, sweet bean sauce, shredded scallions, and cucumber strips.
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  Stewed Napa Cabbage

  Lanhu cabbage is a home-style dish using napa cabbage as the main ingredient. The cabbage is cut into segments and stir-fried with minced pork or ham, then simmered with water and seasonings until the cabbage becomes tender and the sauce thickens, creating a unique 'mushy' texture.
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  Spicy Tofu Chicken

  A spicy Sichuan dish featuring tender tofu and chicken, stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.
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  Juicy Fresh Mushrooms

  Fresh mushrooms marinated and quickly stir-fried to retain juiciness and flavor.
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  Tomato Beef Stew

  Tomato beef stew features beef chunks and tomatoes slowly cooked together with ginger and green onions, resulting in tender beef and rich broth.
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  Stone Pot Quinoa with Liaoning Sea Cucumber

  Stone Pot Quinoa with Liaoning Sea Cucumber is a dish that blends traditional and modern cooking techniques. Main ingredients include high-quality Liaoning sea cucumber (stichopus japonicus), quinoa, broth (commonly chicken or bone broth), and auxiliary ingredients like ginger slices and scallion sections. During preparation, the sea cucumber is first soaked and cleaned, and the quinoa is cooked separately. The preheated stone pot is then used to simmer the broth, sea cucumber, and quinoa together, allowing the ingredients to fully absorb the flavors. The finished dish features distinct quinoa grains and tender, chewy sea cucumber, with the stone pot maintaining optimal temperature and aroma.
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  Braised Carp

  Braised carp is a Chinese dish featuring carp as the main ingredient. The fish is cleaned, pan-fried until golden on both sides, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine until flavorful, followed by reducing the sauce. The finished dish has a bright red color and tender fish meat.
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  Hua Diao Marinated Live Abalone

  Fresh abalone is slowly stewed in a blend of Hua Diao wine and seasonings, then marinated to absorb the rich aroma, resulting in tender, flavorful seafood.
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  Tea Oil Chili Beef Tripe

  A dish made with beef tripe stir-fried in tea oil and chili, offering a fragrant, spicy flavor with a satisfying chew.
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  Thin-skinned chili stir-fried with pork

  Thin-skinned chili stir-fried with pork is a Chinese home-style dish. Pork slices are marinated, then stir-fried with cleaned, stem-removed thin-skinned chilies until the meat is cooked through and the chilies are tender-crisp. A touch of soy sauce and garlic is typically added to enhance flavor while preserving the ingredients' natural taste.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Aged Huadiao Wine Braised Beef Ribs

  This dish features high-quality beef ribs as the main ingredient, using aged Huadiao wine as the key seasoning. During preparation, the beef ribs are first blanched to remove gaminess, then cooked with ginger, scallions, and other aromatics. The core step involves adding a generous amount of aged Huadiao wine for prolonged braising or stewing, allowing the wine's aroma to fully penetrate the meat. The finished dish has tender, fall-off-the-bone meat with a rich bouquet of wine and savory flavors.
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  Fresh Fruit Pudding

  A creamy dessert made with milk, eggs, and fresh fruits like mango or strawberry, steamed to perfection.

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