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Yan Yu Qing Cheng Sichuan Cuisine (Beijing Branch)

Sichuan cuisine · ⭐ 4.7

No. 21 Courtyard, Langfang Toutiao, Xicheng District, 3rd Floor, Building 8

Dishes

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  Young Ginger Bamboo Frog

  Stir-fried bamboo frog with young ginger is a dish where the frog is cooked with sliced young ginger. High-heat stir-frying locks in freshness, making the frog meat tender and the ginger fragrant.
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  Mom's Refreshing Cold Rice Noodles

  Huiwei Lao Ma Liang Fen is a cold dish made primarily from mung bean starch. The starch is mixed with water, steamed until cooked, cooled, then sliced into strips. It's served with garlic, chili oil, soy sauce, vinegar, sesame oil, Sichuan pepper powder, green onions, and crushed peanuts, offering a smooth, elastic texture.
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  Spicy麻 Over River Bull's Tripe

  Thinly sliced tripe blanched and mixed with hemp seed oil, chili, and other seasonings to create a cold dish featuring tripe as the main ingredient.
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  Pepper-Scented Grassland Mushrooms

  Pepper-scented grassland mushrooms are a dish made with wild grassland mushrooms stir-fried with chili, garlic, and ginger. The texture is fresh and tender, with a rich spicy flavor and aroma.
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  Sichuan-style boiled snakehead fish with bamboo shoots

  Sichuan-style boiled snakehead fish dish with bean sprouts and greens, cooked in boiling water and finished with hot oil and seasonings. Main ingredients include snakehead fish, bean sprouts, greens, ginger slices, garlic, and scallions.
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  水煮鲁西黄牛肉

  水煮鲁西黄牛肉是一道以优质鲁西黄牛肉为主料的川味菜肴。选用鲜嫩黄牛肉切片，配以豆芽、青笋等蔬菜垫底，以郫县豆瓣酱、花椒、干辣椒等调料炒制红油汤底，将牛肉片快速汆烫至熟后盛入碗中，撒上蒜末、花椒、辣椒面，最后淋上热油激发出香气。成品牛肉滑嫩爽口，汤汁红亮麻辣，兼具麻、辣、鲜、香的复合口感，是川菜中经典的水煮系列代表。
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  Spring Water Catfish

  Quanquan Jiangtuan is a dish made from Jiangtuan fish, cleaned and cooked with spring water or steamed simply with ginger slices and green onions to preserve the tender texture of the fish.
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  Stir-fried Bean Sprouts

  Clear stir-fried bean sprouts is a vegetarian dish using fresh bean sprouts as the main ingredient. After washing and briefly blanching in boiling water, the sprouts are drained and stir-fried quickly with garlic in hot oil, then seasoned and served. Simple to prepare, it retains the tender freshness of the sprouts.
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  Spicy Blood Duck with Vegetables

  Man Tang Hong Mao Xue Wang is a Sichuan dish featuring duck blood, tripe, beef tendons, and luncheon meat, with side ingredients like bean sprouts, rice noodles, and greens. Main ingredients are blanched or boiled, then stir-fried with chili, Sichuan pepper, and doubanjiang, followed by stewing in broth. Finished with scallions and garlic, offering rich, layered flavors.
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  Yandu Bamboo Frog

  Yandu Bamboo Frog is a dish featuring bamboo frogs as the main ingredient. The live frogs are cleaned, skinned, and gutted, then stir-fried or stewed with葱姜蒜、辣椒 and other seasonings to enhance flavor. Cooking requires precise heat control to maintain the tender texture of the frog meat.
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  Braised Pig Trotter in Clay Pot

  Braised pig trotter dish made with pork trotters, soybeans, ginger slices, and green onions, slowly stewed in a clay pot until tender and flavorful.
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  Stuffed Pork Ribs with Glutinous Rice

  Stuffed pork ribs with glutinous rice, marinated ribs are steamed with soaked rice, absorbing the rich flavor and becoming soft and sticky while the ribs stay tender and juicy.
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  Homemade Yogurt

  Homemade yogurt is made by heating fresh milk, cooling it, adding active lactic acid bacteria, and fermenting in a constant temperature environment for several hours. Main ingredients are milk and lactic acid bacteria; no preservatives or artificial additives are used.
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  芙蓉鸡豆花

  芙蓉鸡豆花是一道传统川菜，以鸡脯肉为主料，经精细捶茸后加入蛋清、清汤等调制成糊，再以小火慢煮成型，形似豆花而得名。成品色泽洁白，口感细腻柔滑如豆花，汤色清澈鲜美，鸡肉的鲜香与高汤的醇厚完美融合，是一道'吃鸡不见鸡'的精致菜品。

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