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Sanjiang Yu码头 (Haidian Branch)

Sichuan cuisine · ⭐ 4.4

No. 21 Fushikou Road, Building 3-33, Unit 102, 1st Floor

Dishes

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  Cold shredded zucchini salad

  Slice zucchini into细丝, salt and drain, then mix with garlic, vinegar, soy sauce, sesame oil, and a touch of sugar. Garnish with green onions.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Handmade Fruit Ice Jelly

  Handmade fruit ice jelly is a cold dish made with ice jelly and fresh fruits. Ice jelly, derived from plant starch like mesona or mung beans, forms a transparent gel when cooled, then mixed with diced fruits such as watermelon, mango, or strawberries, and finally drizzled with syrup or honey.
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  Special Sichuan White Tapioca Pudding

  Special Sichuan white jelly is made from pea starch, boiled and cooled to form a transparent gel. Mix pea starch with water, boil, pour into molds, cool, then cut into strips or cubes. Serve with soy sauce, vinegar, garlic, chili oil, Sichuan pepper powder, and cilantro.
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  Stone-ground Tofu Fish

  Stone-ground tofu fish features fresh fish slices paired with stone-ground tofu, seasoned with ginger, garlic, and green onions. The fish and tofu are simmered together in a broth made from fermented bean paste, chili, and Sichuan peppercorns, resulting in tender fish and smooth tofu.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
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  Diving Fish

  Diving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Spicy Sour Fish in Golden Soup

  Golden sour cabbage fish features tender fish meat and tangy pickled mustard greens, served in a rich golden broth. The fish is sliced thinly, the pickled mustard greens chopped, and both are simmered with spices and seasonings until the broth becomes deeply flavorful and the fish is perfectly cooked, showcasing an enticing golden hue.
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  Silver Needle Radish Strips

  Silver needle radish salad is a cold dish made primarily from white radish. The radish is sliced thin, blanched or salted to remove bitterness, then mixed with vermicelli (silver needles), typically seasoned with garlic, vinegar, and sesame oil.

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