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Chuan Xiang Xiao Guan (Ding Fu Jia Yuan Store)

Sichuan cuisine · ⭐ 3.6

300 meters northeast of the intersection of Chaoyang North Road Auxiliary Road and Dingfuzhuang Road

Dishes

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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Beef Stewed with Potatoes

  Potato and beef stew is a home-style dish primarily made with potatoes and beef. The preparation typically involves cutting the beef into chunks and simmering it, then adding potato pieces and appropriate seasonings, slow-cooking until the meat becomes tender and the potatoes are soft and creamy.
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  Home-style Cutlassfish

  Home-style eel is a Chinese home-cooked dish primarily made with eel. After cleaning, the eel is cut into segments and marinated with rice wine and ginger slices to remove fishy odor. It is then coated with starch or flour and pan-fried until golden brown on both sides. Next,葱姜蒜、酱油、糖 and other seasonings are added and stir-fried evenly, followed by adding water and simmering briefly to allow the flavors to penetrate fully. Finally, the sauce is reduced and the dish is ready to serve.
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  Spicy Chicken from Mountain City

  Mountain City Spicy Chicken is a dish made primarily from chicken, stir-fried with dried chilies, Sichuan peppercorns, and other spices. The chicken is cut into pieces, marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a spicy and delicious dish.
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  Spicy Pot-Braised Tofu

  Dry Pot Tofu is a dish primarily made with thousand-layer tofu, paired with vegetables such as green peppers, red peppers, and onions, and seasoned with garlic, ginger, and doubanjiang (fermented broad bean paste). The thousand-layer tofu is fried or pan-fried to absorb flavors, then heated together with the accompaniments in a dry pot, enhancing the aroma of the ingredients.
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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  Pork and Scallion Soup Dumplings

  Pork and scallion soup dumplings are made with minced pork and scallions, seasoned and mixed into a filling, then wrapped in dough and shaped into dumplings. The broth is typically made from the boiling water or additional water, seasoned with salt and sesame oil.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Cured Meat with Snow Peas

  腊味荷兰豆 is a dish made primarily with cured sausage, cured meat, and snow peas. Sliced腊味 is stir-fried with washed snow peas and seasoned to finish. A small amount of minced garlic is typically added for aroma, preserving the vegetables' crisp texture.

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