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Xisan Duo Steamed Beef Noodles (Qingyang Palace Branch)

Sichuan cuisine · ⭐ 4.4

No. 159-1 West Section of 1st Ring Road

Dishes

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  Small Bowl Beef

  Small Bowl Beef is a dish made primarily with tender beef, carefully cooked with a variety of spices and seasonings. After marinating, the beef is slowly stewed over low heat until the meat becomes tender and the broth turns rich and flavorful. Finally, it is served in small bowls, showcasing an appealing color and aroma.
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  Small Bowl Napa Cabbage

  A dish made by stir-frying fresh napa cabbage with garlic and chili in a small bowl, resulting in a crisp and mildly spicy flavor.
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  Small Pot Beef Noodle Soup (Mixed)

  A spicy and flavorful Sichuan-style dish featuring beef and offal simmered in a small pot with aromatic spices and vegetables.
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  Sichuan-style Twice-Cooked Pork

  Chuan-style stir-fried pork belly is made with pork belly as the main ingredient. The meat is first boiled, sliced, and then stir-fried together with配料 such as doubanjiang (fermented broad bean paste), garlic chives, and green peppers. During preparation, the pork belly's fat must be sautéed out until the slices curl slightly and develop a subtle charred aroma, then seasonings are added and the dish is stir-fried evenly.
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  Fried Pork Crumbs with Bok Choy

  Youzha Lianbai is a dish made primarily with pork cracklings and Chinese cabbage. First, fry the pork cracklings until fragrant, then add sliced cabbage and stir-fry until just cooked through. Season and serve.
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  Pickled Radish

  Pickled radish is a cold dish made primarily from white radish, seasoned and fermented with salt, sugar, vinegar, and chili, then sealed and soaked for several hours to days to absorb flavors.
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  Stir-fried Beef Liver

  Stir-fried beef liver is a Chinese dish featuring beef liver as the main ingredient. Sliced liver is marinated with rice wine and soy sauce, then quickly stir-fried with garlic and chili.
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  Beef Soup

  Beef soup is made primarily with beef, simmered until the meat becomes tender and the broth rich. To prepare it, first cut the beef into pieces, blanch to remove blood, then add seasonings and simmer until the meat is tender. Finally, add garnishes such as green onions and cilantro for flavor.
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  Steamed Beef with Rice Flour

  Steamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
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  Lifting Foot Beef Hot Pot (Small Pot)

  A small pot of beef hot pot featuring tender beef simmered in a rich broth, served with vegetables like cabbage and bean sprouts.
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  Unlimited Kimchi

  A Korean side dish made from fermented vegetables, typically cabbage and radish, served in unlimited quantities with a tangy and spicy flavor.
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  Unlimited Self-Service Dipping Sauce

  Unlimited self-service dipping sauce with various flavors such as chili oil, garlic paste, soy sauce, vinegar, and sesame paste, freely combinable and available on demand.
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  Potato Crackers

  Potato cracklings is a home-style dish primarily made from potatoes. The potatoes are first boiled, peeled, and cut into pieces, then pan-fried until golden brown on both sides to form a crispy crust. Finally, seasonings are added and stir-fried evenly.
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  Blood Cake

  Blood pudding is a dish made primarily from pig blood, often cooked with pork intestines and lungs. Fresh pig blood is mixed with seasonings, stuffed into small intestine casings, then steamed or stewed until set. It has a bright red color, soft texture, and rich flavor.

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