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Xiao Zu Guo He Sichuan Mixed Dishes

Sichuan cuisine · ⭐ 3.7

No. 1, Anjing Er Hutong Street, Building 104, Unit 3, Floor 1, Room 4 (Anjing Er Hutong No. 1-12)

Dishes

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  Cold Noodles

  Cold noodles are a dish primarily made from a thin wheat flour dough, steamed and then cooled before being sliced into strips. It is typically served with seasonings such as vinegar, soy sauce, garlic paste, sesame paste, and chili oil, along with accompaniments like cucumber ribbons and bean sprouts, offering a refreshing and smooth texture.
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  Hanging Oven Flatbread

  A flatbread made from flour and baked in a hanging oven, often served with meat or vegetables. It has a crispy exterior and soft interior.
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  Sichuan Mixed Salad

  A cold dish made by mixing fresh vegetables with spicy and savory seasonings like chili oil, garlic, and vinegar, typical of Sichuan cuisine.
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  Yin Bapan's Fried Cake

  A traditional Chinese snack made with glutinous rice flour and red bean paste, hand-formed and deep-fried until golden and crispy.
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  Air-dried Sausage

  Sausage is a meat product made primarily from pork, seasoned with salt, soy sauce, cooking wine, and spices, then stuffed into casings and dried or air-dried.
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  Oil and Salt Cake

  Oil and salt cake is a flatbread made primarily from flour, with added salt and cooking oil. The dough is kneaded, rested, rolled thin, brushed with oil, folded or rolled, then flattened into rounds and cooked on a pan.
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  Grilled Flatbread

  Roasted naan is a pastry originating from Xinjiang, made primarily from wheat flour. After fermentation, it is shaped into a flat饼 and baked in an oven. Its outer crust is golden and crispy, while the inside is soft and carries a subtle wheat aroma.
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  Tofu Skin

  Tofu skin is a thin sheet-like food made from soybeans. It is typically produced by heating soy milk until a film forms on the surface, which is then removed and dried either by air or sun. It can be prepared by stir-frying, braising, or used as an outer layer to wrap fillings such as minced meat or vegetables. The texture is chewy and elastic.
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  Bean sprouts

  Bean sprouts are vegetables grown from sprouted legume seeds, commonly including mung bean sprouts and soybean sprouts. Typically, they are cleaned and then cooked by stir-frying, boiling, or making cold dishes. They have a crisp texture and are a common ingredient in home-cooked meals.
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  Plain Steamed Bun

  Plain Steamed Bun is a classic Chinese staple food, primarily made from wheat flour, water, and yeast. The flour is mixed with yeast water and kneaded into a smooth dough, which is then fermented, divided, shaped, and finally steamed in a steamer. The finished product is a white, soft, and slightly elastic round or square pastry with a uniform honeycomb-like internal structure. It has a substantial texture and a natural, slightly sweet wheat aroma. It is a fundamental component of daily diets in northern China, often served alongside dishes.
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  Chicken Liver

  Chicken liver dishes use fresh chicken liver as the main ingredient, carefully prepared through skilled cooking. Typically, the chicken liver is first cleaned thoroughly, then marinated with appropriate seasonings according to personal taste. During cooking, methods such as stir-frying, grilling, or boiling can be chosen to ensure the liver is flavorful and tender.

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