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Zheng Xing Shu Yuan (Xiao Tangshan Branch)

Sichuan cuisine · ⭐ 4.5

Units 6–8, Ground Floor, Commercial Building No. Jia-2, East Section, Zhongxin Street, Shunsha Road

Dishes

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  Beijing-style Yellow Croaker

  Beijing-style yellow croaker is made with fresh yellow croaker, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine. The fish is first pan-fried until golden brown on both sides, then simmered in a flavorful sauce until tender. Garnished with chopped green onions or cilantro. Careful heat control ensures tender fish and rich broth.
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  Traditional Roast Duck

  Traditional Peking duck is made from Beijing ducks, processed through slaughter, cleaning, inflation, cavity removal, hooking, scalding, sugar water coating, and drying before roasting over fruitwood charcoal. The finished dish has crispy skin and tender meat with a glossy red color, typically sliced thin and served with lotus leaf pancakes, sweet bean sauce, green onions, and cucumber sticks.
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  Layered Pork Pie

  Layered pork pie is a Chinese pastry made primarily with minced pork, seasoned with scallions, ginger, and other seasonings, then layered onto dough and cooked by frying or steaming. It features distinct layers, rich meat aroma, and a complex texture.
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  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.
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  Maoxuewang

  Maoxuewang 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.
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  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.
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  Green Grass Stomach

  Green grass stomach is a dish made with pork stomach as the main ingredient, stir-fried with vegetables like green peppers and onions. After cleaning and blanching, the pork stomach is sliced and cooked with vegetables and seasonings until tender. The dish has a fresh color and crisp texture.
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  Braised Pork Elbow with Tea Tree Mushrooms

  Braised pig trotter with tea tree mushrooms is a stew featuring pork trotters and tea tree mushrooms. After blanching, the trotters are simmered with cleaned mushrooms, ginger, scallions, and seasonings until tender and flavorful.
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  Grilled Eggplant on Iron Plate

  Sizzling eggplant is a dish featuring eggplant as the main ingredient, cooked at high temperature on a hot iron plate. The eggplant slices are mixed with a special sauce and minced garlic, then quickly heated on the iron plate until cooked, resulting in a fragrant, tender, and juicy texture.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.

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