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Old Street Wide and Narrow Alley · Jianghu Cuisine Small Tavern (Beijing West Railway Station Branch)

Sichuan cuisine · ⭐ 4.8

Approximately 50 meters north of Tianyang Commercial Building on Yangfangdian Road (200 meters north of Beijing West Railway Station)

Dishes

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  18-Second Stir-Fried Pork Kidneys

  This dish features pig kidneys as the main ingredient, stir-fried quickly with green and red peppers. The kidney slices are scored and blanched, then stir-fried at high heat with seasonings to maintain a crisp, tender texture.
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  Sichuan Cold Noodles (Vegetarian)

  Sichuan cold noodles (vegetarian) made with cooked noodles, cucumber ribbons, carrot ribbons, bean sprouts and seasoned with sesame paste, soy sauce, vinegar, chili oil, garlic and Sichuan pepper powder. Chilled noodles mixed with vegetables and evenly coated with dressing for a refreshing taste.
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  Sichuan North Cold Jelly Noodles

  Chuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
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  Wushan Grilled Fish

  Wushan烤鱼 uses fresh fish as the main ingredient, marinated with various spices and seasonings before grilling. The fish meat is tender and the skin crispy, paired with a variety of vegetables or soy products to create a unique flavor.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Spicy Sichuan Blood Duck Hot Pot

  Hot and Spicy Blood Duck Soup is a specialty dish from Chongqing, primarily made with beef tripe, mung bean sprouts, duck blood, and various spices and chili peppers. The soup has a bright red color and rich ingredients, blending together through stewing to create a unique flavor.
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  Stir-fried Liver and Kidney

  A stir-fry dish featuring pig liver and pig kidney as main ingredients, with green pepper and onion as accompaniments. Sliced liver and kidney are marinated in rice wine and starch, then quickly stir-fried with vegetables and seasoned.
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  Fried Pork Rind Stir-Fried Cabbage

  Oil渣手撕卷心菜 is a dish primarily made with cabbage and oil渣 (residue from rendered pork fat). The cabbage is torn by hand into small pieces, and the oil渣 is stir-fried together with it, allowing the cabbage to absorb the rich aroma of the oil渣 while maintaining a crisp texture.
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  Crispy Fried Pork Strips

  Crispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
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  Drunkard's Beef

  Spicy beef dish made with beef shank, marinated in wine, soy sauce, ginger and garlic, then stir-fried until slightly charred, finished with chili, Sichuan pepper, and doubanjiang for rich flavor.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

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