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Chuan Dang Jia • Shui Zhu Yu • Ji Hong Cai (Dongfang Square Store)

Sichuan cuisine · ⭐ 4.7

Oriental Plaza New World Mall, No. 1 Dong Chang'an Street, Subway Level, Unit CC08-2

Dishes

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  Cucumber Salad with Refreshing Flavor

  A refreshing cucumber salad made by slicing cucumbers and mixing them with garlic, vinegar, soy sauce, sugar, salt, and a touch of chili oil—no cooking required.
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  Home-style Crispy Pork Strips

  Home-style crispy pork slices is a Chinese dish primarily made with pork tenderloin. The pork is cut into strips or slices, marinated with rice wine, salt, and starch, then coated in a thin layer of batter before being deep-fried until golden and crispy. The finished dish has a crunchy exterior and tender interior, offering a deliciously crispy texture.
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  Home-style Boiled Fish

  Home-style boiled fish is a dish made with fresh fish as the main ingredient, paired with vegetables such as bean sprouts and cabbage. It is prepared by boiling the ingredients in hot water and then drizzling them with hot oil and seasonings like chili peppers and Sichuan peppercorns. The primary ingredients include grass carp or black bass, bean sprouts, cabbage, garlic, ginger, and green onions. To prepare, the fish slices are marinated with salt and cooking wine, then cooked together with the vegetables. Finally, chili powder and Sichuan pepper powder are sprinkled on top and hot oil is poured to enhance the aroma.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Sichuan-Style Boiled Huaiwang Fish

  Sichuan-style boiled Huaiwang fish, featuring Huaiwang fish as the main ingredient, paired with vegetables like bean sprouts and cabbage, cooked in boiling water and finished with hot oil and seasonings such as chili and Sichuan peppercorns.
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  Brown Sugar Ice Jelly

  Red sugar ice jelly is a dessert made primarily from ice jelly and brown sugar. The preparation is simple: place the ice jelly in a bowl, pour the boiled brown sugar syrup over it, and mix well. The ice jelly has a smooth texture, and when combined with the sweetness of brown sugar, it provides a refreshing and cooling effect.
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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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  Bold Maoxuewang

  Bàoduì Máo Xuè Wàng is a Sichuan-style dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. After blanching and stir-frying the ingredients, they are simmered in rich broth until boiling, then seasoned with chili peppers and Sichuan peppercorns. The recipe uses generous amounts of chili and Sichuan pepper to highlight its spicy and numbing flavor profile.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.
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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.

Reviews

• frantic_hyena
  The boiled Huai king fish was honestly so worth trying. They kill the fish fresh every day right when you order, and when it came out to our table the oil was still sizzling and popping. The staff came over and scooped off the chilies for us, and they're using this disposable oil thing which seemed pretty clean to me. The fish itself comes in these big thick pieces and barely any bones, super fresh and spicy, kinda just melts the second it hits your tongue. Even the bean sprouts at the bottom had soaked up all that broth and were insanely flavorful. Genuinely one of the best things I ate in Beijing.