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Yu Xiang Xiao Guan Roasted Fish Sichuan Cuisine (Gan Mian Hutong Restaurant)

Sichuan cuisine · ⭐ 4.3

No. 235, Chaoyangmen Nanxiao Street

Dishes

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  Spicy Sichuan Frog with Two Rivers

  Two Rivers Spicy King Frog is a dish featuring frog legs as the main ingredient, stir-fried with chili, Sichuan pepper, and doubanjiang. The legs are marinated in wine and ginger to remove fishy odor, then stir-fried with葱姜蒜, dried chilies, and Sichuan pepper, finally seasoned with a special sauce for rich flavor.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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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 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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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Clear Water Fish

  Clear water fish is a dish made primarily with fresh fish, prepared by steaming or boiling in water. The main ingredient is fresh fish meat, supplemented with ingredients such as ginger slices and green onion segments to remove fishy odor and enhance aroma. To prepare, clean the fish thoroughly, place it in a pot with an appropriate amount of water and seasonings, then simmer over low heat until the fish is fully cooked, preserving its original flavor and essence.
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  Spicy Fresh Chicken Offal Stir-fry

  Spicy stir-fried chicken offal, featuring heart, liver, and gizzard, quickly cooked with chili, scallions, ginger, and garlic for a tender texture.
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  Spicy Sichuan-style Fish

  Salt-Style Spicy Fish features fresh carp marinated and pan-fried until crispy, then stewed with Sichuan peppercorns, dried chilies, doubanjiang, ginger, and garlic for a rich, numbingly spicy flavor.
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  Private Blood Sausage with Beef Offal

  A home-style dish featuring beef offal (such as tripe, intestines, and lungs) and duck blood, simmered with fermented bean paste, chili, and Sichuan peppercorns. Beef offal is cleaned, blanched to remove odor, then cooked slowly with sliced duck blood and spices until fully flavored.
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  Tea Oil Stir-Fried Beef

  Tea oil stir-fried yellow beef is a dish made with fresh yellow beef, stir-fried quickly with tea oil, scallions, ginger, and garlic. The beef slices are marinated and then stir-fried in hot tea oil to keep the meat tender and fragrant.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.

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