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Yongxing Jia宴 (Gongde Fu Bei Ti Dian)

Sichuan cuisine · ⭐ 3.7

260 meters north of Beishi Village Committee

Dishes

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  Beijing-style shredded pork with pancakes

  Beijing-style shredded pork with pancakes is a dish made by marinating pork tenderloin strips in starch and egg white, then stir-frying with sweet bean sauce, scallions, and ginger. Served with thin pancakes, it's wrapped around the meat along with cucumber and carrot ribbons.
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  Salted Egg Yolk Baked Pumpkin

  Salted egg yolk baked pumpkin is a specialty dish, primarily made with salted egg yolks and pumpkin. The preparation involves cutting the pumpkin into strips, crushing the salted egg yolks and stir-frying them until bubbly, then adding the pumpkin strips and stir-frying until evenly coated with the salted egg yolk mixture. It is ready to serve once cooked.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls are made primarily from fresh shrimp, which is finely processed into shrimp balls and then combined with the classic Kung Pao seasoning, blending the aromas of scallions, ginger, garlic, and the mild spiciness of Sichuan peppercorns. During cooking, the shrimp balls are deep-fried to achieve a crispy exterior and tender interior, then stir-fried with a specially prepared Kung Pao sauce, resulting in an appealing color and rich aroma.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Spicy Dan Dan Noodles with Blood Sausage

  Shancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
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  Yongxing Fish Head with Pancake

  Yongxing fish head with flatbread is a dish made from fresh fish head stewed with tofu, vermicelli, scallions, ginger, and garlic. The fish head is first pan-fried until golden, then simmered slowly in broth and seasonings. Finally, baked flatbread is soaked in the soup to absorb its rich flavor.
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  Dumpling Soup

  Gedou soup is a home-style soup dish, primarily made with flour, vegetables, and water or broth. By mixing flour and water into small granules, then boiling them together with vegetables, and finally adding seasonings, the dish is complete.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Beijing-style Stir-Fried Roasted Lamb

  Old Beijing stir-fried grilled lamb is a dish primarily made with lamb. Fresh lamb leg or shoulder meat is sliced, marinated with rice wine, soy sauce, and ginger slices, then first grilled and then stir-fried. During cooking, vegetables such as onions and green peppers are added, and finally cumin and chili powder are sprinkled on top for a rich aroma.
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  Pickled Garlic with Pig Intestines

  Garlic pork intestine is a dish primarily made with腊八蒜 (Laba garlic) and pork intestines. The preparation involves cleaning the pork intestines thoroughly, boiling them until cooked, then stir-frying them together with the pickled Laba garlic until fully flavored.
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  Honey-glazed Pumpkin

  Honey-glazed pumpkin is a sweet dish made primarily with pumpkin. After peeling and cutting the pumpkin, it's steamed or boiled until tender, then simmered slowly with honey, rock sugar, or maltose until the sauce thickens and the pumpkin absorbs the sweetness. The finished dish has a golden color and a soft, sweet taste.

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