Chuanba Tianxia Jiulong
Sichuan cuisine · ⭐ 3.7
Courtyard No. 46, Xingfu East Street, Beifang Town
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Courtyard No. 46, Xingfu East Street, Beifang Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kung Pao Chicken, Sichuan-style Fire-cooked Chicken, Sichuan-style Frog with Passion.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: Sichuan cuisine
- Rating: 3.7
- Address: Courtyard No. 46, Xingfu East Street, Beifang Town
- Popular dishes: Kung Pao Chicken, Sichuan-style Fire-cooked Chicken, Sichuan-style Frog with Passion, Stewed Beef with Dried Bamboo Shoots, Maoxuewang
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Dishes
Kung Pao ChickenKung 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.
Sichuan-style Fire-cooked ChickenChuanba柴火鸡 is a dish made with local chicken and seasoned with dried chilies, Sichuan peppercorns, ginger, garlic, and green onions. The chicken is blanched and slowly stewed over a wood fire, absorbing rich flavors and aroma.
Sichuan-style Frog with PassionChuan Ba Jue Qing Wa is a dish featuring bullfrog as the main ingredient, stir-fried with chili, Sichuan pepper, ginger, and garlic. The frog is cut into pieces and cooked with dried chilies, Sichuan pepper, and doubanjiang to create a rich flavor.
Stewed Beef with Dried Bamboo ShootsDry bamboo shoot braised beef is a dish featuring dried bamboo shoots and beef. After soaking, the shoots are stewed with beef until tender, absorbing the rich flavors. Common seasonings include scallions, ginger, garlic, soy sauce, and cooking wine.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Refreshing Ice JellyRefreshing ice jelly is a dessert made from ice jelly seeds, processed into ice jelly through a special method, then mixed with brown sugar syrup, sesame, crushed peanuts, and fruit pieces. It has a smooth and cool texture that refreshes and relieves heat.
Stir-Fried Old Home Preserved PorkOld home stir-fried cured pork is a home-style dish using cured pork as the main ingredient, sliced and stir-fried with vegetables like green peppers, garlic chives, or beans. First, the cured pork is fried to release its oil, then the vegetables are added and cooked together with seasoning.
Chongqing Spicy ChickenChongqing 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.
Catfish with fresh chili and pickled mustard greens per poundCatfish is cooked with fresh chili peppers and pickled vegetables as main ingredients, absorbing the flavors through stewing or stir-frying.