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Xi Tong Xuan Restaurant

Sichuan cuisine · ⭐ 4.2

No. 8-1 Chongwenmen East Avenue

Dishes

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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Hemp Fish

  Hemp fish is a dish made primarily with fresh fish, seasoned with hemp seeds or hemp leaves. The fish is cleaned and marinated, then cooked by frying, pan-frying, or stewing together with hemp seeds or hemp leaves to allow the fish to absorb their unique flavor.
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  Pan-fried Frog Legs

  Pan-fried frog legs is a dish featuring frog legs as the main ingredient, sliced and stir-fried with garlic, ginger, chili, and other seasonings. A touch of soy sauce and cooking wine enhances the tender texture and rich flavor.
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  Dry-Fried Pork Intestines

  Dry-fried intestines is a Chinese dish made primarily from pig intestines. After blanching to remove odor and cutting into segments, it's stir-fried in oil until slightly charred, then mixed with chili, garlic, ginger, and other seasonings.
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  Sizzling Double Crisp

  Spicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
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  Stir-Fried Eel with Spicy Sauce

  A spicy stir-fry dish made with eel, garlic, chili, and ginger, popular in Sichuan cuisine.
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  Stewed Mud Carp

  Pā Níqiū is a dish featuring loach as the main ingredient. After cleaning, the loach is pan-fried until slightly crispy and then stewed with seasonings until tender and flavorful. Ginger, garlic, and doubanjiang are commonly added for enhanced taste.
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  Zigong Spicy Pork Kidneys

  Zigong spicy tripe is a Sichuan dish featuring pork kidneys with green pepper, red pepper, and onion. The kidneys are scored and blanched, then stir-fried quickly with chili, garlic, and ginger to retain tenderness.
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  艾叶鸡脚

  Aiyeh Chicken Feet is a dish made primarily with chicken feet and mugwort. After blanching, the chicken feet are stewed with fresh mugwort, resulting in tender, flavorful feet infused with the herb's aroma. Common seasonings include ginger slices and salt to enhance the taste.
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  Blood皮菜 stir-fried with猪 liver

  Blood皮菜炒猪肝 is a Chinese stir-fry dish primarily made with pig liver and blood皮菜 (a type of leafy green). The pig liver is sliced and blanched to remove any odor, while the blood皮菜 is washed and cut into segments. In a hot wok with cold oil, minced garlic is sautéed until fragrant, then the pig liver is added and stir-fried until it changes color. Next, the blood皮菜 is added and stir-fried together. Seasonings are added and the dish is quickly tossed before serving.
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  Fresh Chili Rabbit

  Fresh pepper rabbit is a dish primarily made with rabbit meat, seasoned with fresh chili peppers and various spices. The rabbit meat is cut into pieces, marinated, and then stir-fried together with fresh chilies to infuse flavor and achieve a tender texture, while the fresh chilies add a unique spicy aroma.
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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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