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Jin Panda Sichuan Cuisine Restaurant

Sichuan cuisine · ⭐ 4.6

No. 1 Xiaotianzhu Road (near Beijing Capital International Airport)

Dishes

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  Sichuan Cold Noodles (Chengdu Style)

  Sichuan cold noodles (Chengdu-style) are made with boiled noodles mixed with cucumber, carrot, and bean sprouts, then dressed in a sauce of soy sauce, vinegar, chili oil, garlic, and sesame paste. Noodles are cooled in cold water and tossed for a smooth, chewy texture.
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  Stir-fried Pork with Green Onions

  Stewed pork belly with skin is sliced, boiled then stir-fried with fermented bean paste, garlic chives, and green peppers. Cooked with precise heat control for tender, non-greasy meat.
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  Indigenous Twice-Cooked Pork

  Indigenous回锅肉 is a Chinese dish featuring pork belly as the main ingredient. The pork is boiled, sliced, and stir-fried until the fat renders out. It's then mixed with fermented bean paste, garlic slices, green peppers, and garnished with scallions.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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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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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
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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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  Boiling Jiangtu

  Boiling Jiangtu is a dish featuring Jiangtu fish, sliced and simmered with ginger slices, green onions, garlic, and broth or water over high heat, then slowly stewed to make the fish tender and flavorful.
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  Classic Maoxuewang

  Classic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
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  Old Chengdu Spicy Tofu

  Old Chengdu Mapo Tofu is a Sichuan dish made with soft tofu, minced beef or pork, doubanjiang, Sichuan peppercorns, and chili powder. Tofu is blanched, then stir-fried with meat and doubanjiang, simmered in broth, finished with ground Sichuan pepper and scallions, and thickened with cornstarch.
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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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  Golden Yellow Croaker with Crab Roe

  Golden yellow croaker dish features yellow croaker marinated and pan-fried to golden crispness, then stir-fried with seasoned egg yolk,葱姜蒜, resulting in crispy exterior and tender interior with rich egg yolk aroma.
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  Zhong's Water Dumplings

  Zhong's dumplings are filled with pork, featuring thin wrappers and tender filling. They are drizzled with a special spicy oil sauce and garnished with chopped green onions and crushed peanuts. The preparation is meticulous, using high-quality flour and fresh pork, hand-rolled wrappers, and carefully seasoned fillings.

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