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Xia Ji Wan Zhou Roast Carp (Chao Yang Men Nan Xiao Jie Dian)

Sichuan cuisine · ⭐ 3.7

No. 53, Chaoyangmen South Xiaojie

Dishes

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  Sichuan Twice-Cooked Pork

  Sichuan twice-cooked pork uses pork belly as the main ingredient, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. Sear the meat slices in a little oil until slightly curled, add seasonings, and stir well for full flavor absorption.
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  Potato

  Potatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
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  Sichuan Pepper Boiled Large Shrimp

  Sichuan pepper stir-fried large shrimp with fresh shrimp, Sichuan pepper, doubanjiang, ginger, and garlic, cooked quickly over high heat or simmered. Tender shrimp with rich Sichuan pepper aroma and flavorful sauce.
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  Wooden Barrel Pot

  A wooden barrel pot dish cooked by placing ingredients like beef, chicken, tofu, potatoes, and cabbage in a wooden container with broth or water, then simmered until tender to preserve natural flavors.
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  Freshly Killed and Roasted Grass Carp

  Freshly killed and roasted grass carp is a dish made with fresh grass carp, which is slaughtered, cleaned, and directly roasted. It is mainly cooked with charcoal or a roasting oven, preserving the freshness and original flavor of the fish meat.
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  Grilled Fish

  Grilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Chongqing Noodles

  Chongqing Xiaomian is a traditional noodle dish primarily made with noodles, chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other ingredients. The cooked noodles are served with specially prepared chili oil and seasonings, then topped with chopped green onions and crushed peanuts.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Flower Peppercorn Mala Hot Pot

  Flower pepper mala pot uses fresh Sichuan peppercorns and dried chilies as main seasonings, stir-fried with beef tallow or vegetable oil to make the base, then simmered with various spices. Main ingredients include beef, tripe, beef intestine, and vegetables, all cooked in the broth to highlight the numbing spice of Sichuan pepper and the heat of chili.

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