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Nanjing Resident Office Restaurant · Daqian Restaurant (West Guest Station Branch)

Sichuan cuisine · ⭐ 4.4

Jiang Building, Courtyard No. 5, Liuliqiao Beili, 1st Floor

Dishes

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  Nanjing-style Eel in Home-style Sauce

  Nanjing home-style eel is made with fresh eel, seasoned with ginger, garlic, and green onions. The eel is cleaned, blanched, then stir-fried with aromatics and cooked in soy sauce and cooking wine.
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  Neijiang Beef Noodles

  Neijiang beef noodles are made with noodles and tender beef as the main ingredients, seasoned with scallions, ginger, garlic, and other spices, carefully cooked to create a rich broth and chewy noodles.
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  Dazhuan Dry-Braised Fish

  Dazhuan dry-burned fish is a dish made from fresh fish with scallions, ginger, garlic, soy sauce, sugar, and cooking wine. The fish is first pan-fried until golden brown on both sides, then simmered in a flavorful sauce until the meat is tender and coated in a rich glaze.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Home-style Twice-Cooked Pork

  Home-style stir-fried pork belly is made by boiling and slicing the pork belly, then stir-frying with fermented broad bean paste, garlic chives, and green peppers. The key step is to sauté the pork until its fat renders out, making the slices slightly curled and fragrant, then season and mix well.
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  Pan-fried Rabbit

  A dish of rabbit meat pan-fried with garlic, ginger, and chili, resulting in a tender and aromatic flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Premium Fresh Abalone Mao Wang

  This dish features fresh abalone as the main ingredient, paired with traditional Maoxuewang ingredients such as duck blood, mung bean sprouts, tofu skin, and luncheon meat. It is stir-fried with hot pot base, then boiled in water and simmered with abalone and other ingredients.
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  Premium Boiled Fish in Spicy Sauce

  金牌水煮鱼 (per catty) is a dish made with fresh fish and vegetables like bean sprouts and cabbage, boiled in hot water and topped with hot oil and spices such as chili and Sichuan peppercorns. Main ingredients include grass carp or black fish, bean sprouts, cabbage, garlic, ginger, and green onions, seasoned heavily with chili and Sichuan pepper.
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  Gold Medal Sichuan Boiled Fish per Catty

  Gold Medal Sichuan Boiled Fish per Catty is a Sichuan dish made with fresh fish, paired with vegetables like bean sprouts and wood ear mushrooms. It is stir-fried with special seasonings, chili, and Sichuan peppercorns, then cooked in broth. The taste is spicy, fragrant, and the fish is tender.
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  Longchang Cold Noodles

  Longchang cold noodles are a hand-pulled noodle dish with cucumber, carrot, bean sprouts, boiled egg, and peanuts. After cooling the cooked noodles, mix with toppings and sauce made from soy sauce, vinegar, garlic, chili oil, and sesame paste.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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