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Gongyan Salt-Flavored Sichuan Cuisine Beijing Liaison Office Restaurant

Sichuan cuisine · ⭐ 0.0

2nd Floor, Wenbo Building, No. 2 Xijie, Wanshou Road

Dishes

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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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  Twice-Cooked Pork (Pork Belly)

  Twice-Cooked Pork (Pork Belly) is a Sichuan dish made with pork belly, which is first boiled and then stir-fried. Main ingredients include pork belly, broad bean paste, green peppers, and garlic shoots. The pork is first cooked and sliced, then stir-fried with seasonings and vegetables, resulting in a fragrant and slightly spicy flavor.
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  Fushun Tofu Pudding

  Foshun tofu pudding is a dish made primarily from yellow beans. It is prepared by grinding the beans into a pulp, boiling the mixture, and then adding a coagulant to set it. The finished product is delicate and tender, typically served with a specially prepared dipping sauce or seasoning. Common ingredients include chili oil, Sichuan pepper powder, garlic paste, green onions, and soy sauce.
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  Dry-burned Sea Bass

  Dry-burned sea bass is a dish made with fresh sea bass as the main ingredient, seasoned with scallions, ginger, garlic, doubanjiang (fermented broad bean paste), and other condiments. After preparation, the sea bass is pan-fried until golden brown on both sides, then simmered in a flavorful sauce to allow the fish to absorb the taste while maintaining a tender texture.
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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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  Spicy Liver Slices

  Spicy liver slices is a stir-fried dish primarily made with pig liver, accompanied by vegetables such as green and red peppers. The pig liver is sliced and marinated with rice wine and starch, then quickly stir-fried at high heat with chili peppers, scallions, ginger, and garlic to maintain a tender and smooth texture.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Glutinous Rice Yellow Dumplings

  Glutinous rice yellow cake is a traditional snack made primarily from glutinous rice, mixed with an appropriate amount of soybean or corn flour and steamed. The glutinous rice is soaked, ground into a paste, combined with ingredients, placed in a mold, steamed, cooled, then sliced for eating.
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  Zigong Cold-Pressed Beef

  Zigong cold beef is a Sichuan dish made with beef slices stir-fried with chili, Sichuan pepper, and doubanjiang, then mixed with葱姜蒜, spices, and seasonings. It's served chilled without heating during preparation.
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  Zigong Fresh Pot Rabbit

  Zigong Fresh Pot Rabbit is a Sichuan dish featuring fresh rabbit meat, stewed with various seasonings like doubanjiang,花椒, and chili, along with辅料 such as potatoes and bean sprouts, cooked in a hot pot style for tender, flavorful meat.
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  Spicy Sichuan Pepper and麻 Crisp

  Hua Jiao Da Ma Shuang Cui is a Sichuan dish made from pig stomach and chicken gizzards. Sliced ingredients are quickly blanched, then stir-fried with Sichuan peppercorns and dried chilies for a crisp, tender texture with spicy, numbing, and fragrant flavors.
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  Green Pepper Chicken

  Green pepper chicken is a dish made primarily with chicken and green peppers. Chicken pieces are marinated, then stir-fried with sliced green peppers. Seasonings like soy sauce, cooking wine, and salt are added for flavor.
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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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