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Zhixiang Tang (Beishan Branch)

Sichuan cuisine · ⭐ 4.7

2nd Floor, Fortune Jindu, Beishan Avenue (opposite the gas station)

Dishes

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  Wanzhou Stewed and Grilled Fish

  A signature dish from Wanzhou, featuring fish stewed in aromatic spices and then grilled to perfection, delivering a rich, spicy flavor.
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  Dongpo Pork Belly

  Dongpo pork is made primarily from fatty pork belly, which is boiled and fried before being sliced. It is then steamed together with caramel color and seasonings. The dish has a bright red color and the meat slices are soft, tender, and not greasy.
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  Mixed Grain Soup

  A nourishing soup made from a blend of grains such as millet, corn, red beans, and mung beans, simmered slowly for a wholesome taste.
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  Chicken Soup with Matsutake Mushroom

  Songong Chicken Soup is a nourishing soup made with fresh matsutake mushrooms and free-range chicken. The preparation is simple: simmer the chicken until tender, then add matsutake to enhance the flavor, and finally season to taste. The broth is golden yellow, the chicken is tender and juicy, and the aroma of matsutake fills the air.
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  Pickled Pepper Braised Fish

  Pickled pepper braised fish is a dish made with fish and pickled peppers, ginger, garlic, and other seasonings, then braised and grilled. The texture is tender, and the flavor is fragrant and spicy.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Tofu and Beef Stew

  Soybean curd beef is a dish primarily made with soft tofu and beef. The beef is sliced and simmered together with the tofu, typically seasoned with fermented broad bean paste, ginger, and garlic to infuse flavor into the beef while maintaining the tofu's delicate texture.
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  Spicy Duck Board

  Sauce Board Duck is a dish made primarily from duck meat, processed through marinating and baking techniques. Its distinctive feature lies in the use of a specially prepared sauce for marinating, allowing the duck meat to fully absorb the rich sauce aroma, then baked until the skin becomes crispy while the meat remains tender and juicy.
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  Sour Cabbage Duck Blood Dumplings

  A Sichuan-style dish featuring sour cabbage, duck blood, and dumplings, simmered in a spicy-sour broth for a bold, comforting flavor.
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  Fresh Mixed Beef with Skin

  Fresh Mixed Beef with Skin is a dish made primarily with fresh beef with skin, combined with seasonings. The main ingredients include beef and seasoning, and the preparation method involves slicing and mixing with seasonings.
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  Fresh Chili Chicken

  Fresh pepper chicken is a dish made primarily with chicken and fresh chili peppers. The preparation involves cutting the chicken into pieces, then stir-frying it with chili peppers, garlic, and other seasonings until the chicken is fully cooked and well-seasoned.

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