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Wangjing No. 1 · Chongqing Cuisine (Boya Branch)

Sichuan cuisine · ⭐ 4.6

Unit 101D, 1st Floor, Tower B, Boya International

Dishes

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  Two Dishes from One Fish

  One Fish, Two Ways is an innovative dish featuring an entire fish as the main ingredient. First, the fish is divided into two parts and cooked using different methods. The fish head and bones are simmered into a soup, preserving the original flavor and making it delicious and savory; the fish meat is sliced and steamed or braised to maintain its tender texture. This technique of 'one fish, two ways' fully showcases the diverse flavors of fish.
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  Bandit Pig Liver

  Bandit liver is a dish made by stir-frying pig liver with chili, garlic, and other seasonings. After slicing and marinating, the liver is quickly stir-fried with ingredients to achieve a bright red color and tender texture.
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  No.1 Craving Frog Legs

  Number One Craving Frog is a dish featuring frog legs as the main ingredient, stir-fried with chili, Sichuan pepper, ginger, and garlic for a tender texture and rich flavor.
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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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  Kung Pao Chicken (Spicy)

  Kung Pao Chicken is made with chicken breast, peanuts, dried chilies, and green onions. The chicken is marinated, stir-fried with the chilies and onions, then glazed with a savory sauce. It has a bright red color and rich flavor.
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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
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  Signature Boiled Fish

  Signature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
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  Frenzied Spicy Fish

  Spicy麻辣鱼 features fresh grass carp, paired with bean sprouts and rice noodles, stir-fried with大量 chili and Sichuan peppercorns. The fish slices are marinated and stewed with spices, then garnished with chopped scallions, ginger, garlic, and cilantro.
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  Crispy Eggplant

  Crispy eggplant is a dish made primarily with eggplant, sliced or cut into strips, then fried or pan-fried to create a crispy outer layer while keeping the inside soft and tender. It's typically seasoned with soy sauce, garlic, and green onions, and sometimes coated in starch or batter for extra crunch.
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  Perilla Leaf Cucumber

  Su Zi Ye Cucumber is a cold dish made with fresh cucumber and su zi leaves. Slice or cut cucumber, salt it briefly, squeeze out excess water, then mix with washed su zi leaves and seasonings. Simple to prepare, highlighting the natural flavors of the ingredients.
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  Chongqing Spicy Chicken

  Chongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.

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