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Xian Qi Ban Bu Dian Small Pub (Shenzhen First Store)

Sichuan cuisine · ⭐ 4.5

No. 109, 1st Floor, Building 107, Tairan Science & Technology Park, Tairan 2nd Road, Tian'an Community

Dishes

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  Stir-Fried Glutinous Rice Balls

  Stir-fried glutinous rice balls is a dish primarily made with glutinous rice balls, paired with辅料 such as greens, minced meat, or ham, and cooked through quick stir-frying. The rice balls are first boiled until cooked, drained, then stir-fried together with the ingredients to achieve a slightly crispy outer skin and soft, chewy filling, resulting in a rich and satisfying texture.
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  Stir-fried Pork Kidney

  Stir-fried猪腰 (pig kidneys) is a Chinese stir-fry dish made with pig kidneys sliced into flower shapes and quickly cooked with chili peppers, scallions, ginger, garlic, and other seasonings to maintain the tenderness and texture of the kidneys.
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  Sichuan Chili Frog

  Xiao Mi Jiao Love Frog is a dish made primarily with bullfrog, stir-fried with辅料 such as small chili peppers, garlic, ginger, and green onions. After preparation, the bullfrog is blanched or briefly fried, then stir-fried together with sliced small chili peppers and other seasonings to blend the flavors.
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  Kimchi

  Kimchi is a traditional food made primarily from vegetables that undergo pickling and fermentation. Main ingredients include cabbage and radish, which are seasoned with salt, chili powder, garlic, ginger, and other spices, then placed in sealed containers to naturally ferment, resulting in a unique sweet and sour flavor.
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  Spicy Pepper Potato Shreds

  Thai chili potato shreds is a dish made with fresh potatoes as the main ingredient, carefully stir-fried with Thai chilies. The potatoes are sliced into thin strands and quickly cooked together with Thai chilies, preserving the crisp texture of the potatoes while infusing them with the unique spicy aroma of the chilies, creating a distinctive and flavorful dish.
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  Spicy Beef Tripe Stir-Fry

  Spicy tripe is a dish made by quickly stir-frying pig or beef tripe with chili, garlic, ginger, and scallions. The tripe is sliced after processing and stir-fried with chili pieces and seasonings to retain its crisp and tender texture.
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  Hot Pot Mǎoxiè Wàng

  Hot pot Maoxuewang features duck blood, tripe, beef intestines, luncheon meat, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then simmered in a spicy麻酱 (mala) broth, topped with green onions and cilantro.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Dragon Subduing Eighteen Palm

  Dragon Subduing Eighteen Steps is a Chinese dish made primarily with pork tenderloin. The meat is sliced, pounded flat with the back of a knife, marinated with seasonings, then coated in a starch batter and deep-fried until golden and crispy. The finished dish has a crunchy exterior and tender interior with rich, layered flavors.
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  Spicy Beef Bone Marrow

  Mapo Bone Marrow is a dish primarily made with beef bone marrow, seasoned with doubanjiang (fermented broad bean paste) and a适量 of chili powder, then carefully stir-fried. The bone marrow is tender and smooth, while the doubanjiang and chili powder add a spicy and numbing flavor. During cooking, scallions, minced garlic, and ginger are added to enhance the aroma, resulting in a dish that excels in color, fragrance, and taste.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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