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Kai Xi Jia Yan (Zhonghe Branch)

Sichuan cuisine · ⭐ 3.9

No. 117 Gongjiqiao Road, Zhonghe Subdistrict (500 meters east of Tianfu Avenue International Convention and Exhibition)

Dishes

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  Health-Preserving Black Wood Ear

  A nutritious dish made from rehydrated black wood ear mushrooms stir-fried with vegetables like carrots and cucumbers, offering a light and refreshing taste.
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  Kexi Sesame Chicken

  Kexi Sesame Chicken is a dish made with chicken, sesame seeds, soy sauce, and sugar. The chicken is crispy on the outside and tender inside, with a rich sesame flavor.
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  Northern Dumplings

  Northern dumplings are filled with pork and cabbage, wrapped in thin dough and boiled or pan-fried—classic comfort food from northern China.
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  Beef Phyllo Pie

  A layered beef pie made by mixing minced beef with seasonings and layering it between dough sheets, then pan-fried or baked to create a flaky, structured dish.
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  Salted Pork with Preserved Vegetables

  咸烧白 is a Chinese dish made with pork belly, marinated with fermented broad bean paste, soy sauce, and Sichuan peppercorns, then mixed with glutinous rice and steamed. Finally, it's pan-fried until golden for a soft, rich flavor.
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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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  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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  Special Braised Duck

  Special braised duck made with premium duck meat and aromatic spices, resulting in tender, flavorful meat.
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  Spicy Mala Chicken

  Spicy numbing chicken is a dish made primarily from chicken, seasoned with Sichuan pepper, green garlic, and other ingredients. The chicken is carefully selected and prepared to ensure tender texture. During cooking, the unique numbing flavor of Sichuan pepper perfectly blends with the savory aroma of the chicken, while green garlic adds a refreshing touch, creating a rich and layered taste experience.
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  Special Mao Xue Wang

  Special Maoxuewang is a Sichuan dish featuring duck blood, bean sprouts, soy skin, luncheon meat, fish slices, and more, cooked in a spicy麻 (ma) and numbing hot pot broth with fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic.
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  Steamed Garlic Vermicelli Shrimp

  Steamed garlic and vermicelli shrimp is made with fresh shrimp as the main ingredient, paired with soaked vermicelli and garlic. Cleaned shrimp are arranged on a plate, topped with vermicelli, and then covered with a sauce made from garlic, soy sauce, and oyster sauce. It is then steamed or baked until fully cooked.
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  Spicy Chicken Feet in Chili Sauce

  A spicy Sichuan dish made with chicken feet stir-fried in a blend of dried chili peppers and Sichuan peppercorns, delivering a numbing and fiery flavor.
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  Soybean Soup Crispy Rice

  A dish featuring soybean soup base with crispy rice and vegetables, offering a savory and satisfying texture contrast.
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  Fresh Chili Frog Legs

  Fresh chili bullfrog dish made with bullfrog, fresh chilies, garlic, ginger, and seasonings. Bullfrog is cut into pieces and stir-fried with fresh chilies and seasonings.
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  Spicy Rabbit Cubes

  A Sichuan dish made with diced rabbit meat stir-fried in a spicy and numbing sauce using chili and Sichuan peppercorns.
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  Black Rice and Pumpkin

  A healthy dessert made with black rice and pumpkin, steamed until soft and sweet.

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