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Yu Shi Hu Su Cai Yu · Chu Qyu Xiao Qiao (Shunyi Hua Lian Dian)

Sichuan cuisine · ⭐ 4.5

BHGMall Beijing Hualian Shunyi Jinjie Shopping Center, Basement Level, Unit B1-06, No. 8 Xinshun South Street, Shengli Subdistrict

Dishes

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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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  Fresh Tomato Fish

  Fresh tomato fish is made primarily with fish meat and fresh tomatoes. The fish meat is tender, and the tomatoes are sweet and sour. The preparation involves slicing the fish meat and stewing it with stir-fried tomatoes until the fish is fully cooked and the broth becomes rich and flavorful.
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  Spicy Fish with Pickled Cabbage (Boneless)

  Spineless sour cabbage fish features tender, boneless fish slices and traditional sour cabbage as main ingredients, stir-fried with pickled chili peppers and spices. The fish slices are carefully prepared to remove all bones, ensuring convenient eating. The sour cabbage adds a unique tangy aroma, making the dish rich in flavor and beloved by diners.
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  Enoki Mushroom and Basa Fish

  A dish featuring basa fish with matsutake and various mushrooms, steamed or simmered to preserve the natural flavors.
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  Lemon Cucumber Salad

  Lemon cucumber is a cold dish made primarily from cucumbers, flavored with lemon juice or slices. After washing, cucumbers are sliced or crushed, then mixed with lemon juice, salt, sugar, and other seasonings. Chill before serving.
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  Spicy Sausage by JiaoJiao

  Sausage made by marinating pork with chili powder, Sichuan pepper, and other seasonings, then stuffing into casings and air-drying or smoking. Main ingredients are pork and chili; the seasoning must be evenly mixed with meat before stuffing and drying or smoking.
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  Seaweed Noodles

  Seaweed丝 is a cold dish primarily made with seaweed. Clean the seaweed, cut it into thin strips, blanch briefly in boiling water, then drain and dry. Add minced garlic, sesame oil, soy sauce, vinegar, and a small amount of sugar for seasoning, mix well, and serve.
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  Caramel Tofu Pudding

  Caramel Tofu is a dessert made by topping tofu, which is made from soybeans, with a caramel sauce. The process begins by soaking soybeans, grinding them into a pulp, filtering the mixture, and then boiling it to form tofu. Next, white sugar is heated until it melts and turns a deep amber color to create the caramel sauce, which is then poured over the tofu.
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  Tomato Basa Fish Hot Pot

  Toma fish hot pot features thin slices of basa fish with fresh tomatoes, onions, and green peppers. Sautéed garlic is added to tomatoes until soft, then basa fish and seasonings are simmered together to create a rich, tangy broth.
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  Spicy Boiled Blood Slices in Clay Pot

  Spicy duck blood and beef tripe hot pot is a dish primarily made with duck blood, beef tripe, bean sprouts, and other ingredients, cooked in a clay pot. First, the ingredients are prepared separately, then a special seasoning and clear broth are added to the clay pot and brought to a boil. The ingredients are then added one by one and cooked until done, finally drizzling with hot oil.
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  Hua Hua's Spicy Chicken

  Hua Hua's Mouth-Watering Chicken is a cold dish made primarily with chicken thigh meat. The chicken is boiled, cooled, and then cut into pieces, mixed with ingredients such as crushed peanuts, scallion strips, ginger threads, garlic paste, and cilantro. It is then drizzled with a sauce made from chili oil, soy sauce, vinegar, sugar, and Sichuan pepper powder.
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  Sour Cabbage Fish Seasoning

  Suancai Xiaoyu seasoning is a condiment used for cooking Suancai Xiaoyu, primarily consisting of pickled cabbage, small fish (such as yellow catfish or crucian carp), and various spices and seasonings. Typically, the small fish are cleaned and stir-fried together with sliced pickled cabbage, then seasoned or simmered with the调料 to allow the flavors to blend.

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