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Xifugu Lai Pen Pen Xiangchang Cuisine

Sichuan cuisine · ⭐ 3.9

Ground Floor, Dongxin Hotel, opposite the North Entrance of Jingcheng Building, Xinyuan South Road

Dishes

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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Sichuan-style Stir-fried Pork

  Spicy Sichuan-style stir-fried pork is a dish made primarily with pork and vegetables such as green and red peppers. First, slice the pork and marinate it with seasonings. Then, cut the vegetables into segments and set aside. Next, heat oil in a wok, sauté葱, ginger, and garlic until fragrant, add the pork and stir-fry until it changes color. Finally, add the vegetable segments and appropriate seasonings, then quickly stir-fry until well combined.
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  Stir-fried Bullfrog

  Dry-fried frog legs is a dish featuring frog legs as the main ingredient, stir-fried with chili, garlic, and ginger to create a rich, dry aroma and tender texture.
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  Stir-fried腊肉 with dried bamboo shoots

  Dry bamboo shoots stir-fried with cured pork is a traditional Chinese home dish. Soak the dry bamboo shoots first, then slice the cured pork and stir-fry together with the shoots. Add seasonings and cook until tender. Control heat carefully to let the pork fat infuse into the shoots for enhanced flavor.
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  Sichuan Boiled Beef Slices

  Sichuan-style boiled beef slices is a dish featuring beef slices marinated with spices, then cooked with bean sprouts and cabbage in boiling water, finished with hot oil and chili peppers, Sichuan peppercorns. The key is precise heat control to ensure tender beef and crisp vegetables.
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  Spicy Chicken with Chili

  Haijiao Chicken is a dish made with chicken as the main ingredient, stir-fried with dried chili peppers and fresh chilies. Chicken pieces are cooked with dried chilies, garlic, ginger, and other seasonings to absorb the spicy aroma, resulting in tender meat with rich heat.
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  Stir-Fried Cabbage

  Stir-fried cabbage is a home-style dish using cabbage as the main ingredient. Wash and shred the cabbage, sauté garlic slices in hot oil, then quickly stir-fry the cabbage shreds. Season and serve. Simple and quick to prepare, it retains the crisp tenderness of the cabbage.
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  Hot Pot Dry-Braised Shrimp

  Pengpeng dry pot shrimp is a dish made with fresh river shrimp, paired with potatoes, lotus root slices, green peppers, and onions. It's stir-fried with oil and seasoned with doubanjiang, garlic, ginger, and chili for a flavorful result. Cooking emphasizes precise heat control to ensure tender shrimp and well-absorbed flavors.
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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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  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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