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San Yu Zhu Yuan · Sichuan Cuisine · Water Boiled Fish (Guoquanmen Dingxin Mansion Branch)

Sichuan cuisine · ⭐ 4.5

2nd Floor, West Side of Dingxin Building (100 meters on foot from Exit B (Northeast) of Guangqumen Nei Metro Station)

Dishes

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  Huiwei Zhangcha Duck

  Huiwei Zhangcha Duck is a Chinese dish featuring duck as the main ingredient, marinated and smoked with camphor leaves and tea. The duck is first seasoned with special spices, then slowly smoked at low temperature to absorb the aromatic flavors of the leaves and tea.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls are made with fresh shrimp meat as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The shrimp is marinated, then quickly fried until cooked, and then stir-fried with aromatic seasonings. Finally, a prepared sauce is added and mixed evenly, coating the shrimp balls in a rich, savory sauce. The result is tender, juicy shrimp with a nutty aroma.
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  Handmade Glutinous Rice Balls

  A traditional Chinese snack made from glutinous rice flour, filled with red bean or sesame paste, shaped into balls and deep-fried until golden and crispy. Crispy outside, soft inside.
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  Daily Brewed Plum Syrup Drink

  Daily brewed hibiscus tea made with black plums, hawthorn, and dried tangerine peel, enhanced with licorice and osmanthus. No artificial colors or preservatives added—preserves natural flavor.
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  Sichuan Boiled Jiangtuan Fish Slices

  Sichuan Boiled Jiangtuan Fish Slices is a Sichuan dish made with Jiangtuan fish and vegetables such as bean sprouts and greens, cooked in a special spicy sauce and broth. The fish slices are tender, and the broth is spicy and fragrant.
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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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  Premium Spicy Blood Duck Hot Pot

  Premium spicy Maoxuewang features duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
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  Spicy Dan Dan Noodles

  Spicy Dan Dan Noodles feature细 noodles mixed with stir-fried minced meat, crushed peanuts, green onions, garlic, and chili oil, all tossed in a special sauce made from soy sauce, vinegar, Sichuan pepper powder, sesame paste, and doubanjiang.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.
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  Spicy Mouth-Watering Frog

  Spicy and mouth-watering frog dish made with frog meat as the main ingredient, seasoned with various spices and chili peppers. The frog meat is first marinated to absorb flavors, then quickly stir-fried at high heat to keep it tender while allowing the seasonings to fully penetrate, achieving a rich spicy and fragrant taste.
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  Black Bean Curd Sichuan Catfish

  Black bean tofu boiled river carp features river carp as the main ingredient, paired with black bean tofu, doubanjiang, chili, and Sichuan peppercorns, cooked using the boiling method. The sliced river carp and black bean tofu are simmered together with seasonings and spices to preserve the original flavors while highlighting spicy, numbing, fresh, and fragrant tastes.
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  Black Bean Curd Sichuan-style River Catfish

  Black bean curd boiled river carp is a dish made with river carp and black bean curd. The carp is cut into pieces, cooked together with black bean curd in water or broth over medium heat until tender. Ginger slices and green onions may be added for flavor.

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