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Xindi · Qinyan (Yabao Cheng Store)

Sichuan cuisine · ⭐ 4.3

6th Floor, Yabaocheng Building, Ritan North Road 19

Dishes

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  Clear Soup Baby Bok Choy

  Upper broth baby bok choy is a dish made primarily with baby bok choy, cooked together with ingredients such as century eggs and shrimp. The preparation typically involves washing and cutting the baby bok choy, then simmering it with century eggs, shrimp, and other ingredients in a rich broth until tender, followed by seasoning.
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  Xin Di Special Drink

  Xindu Special Drink is a refreshing blend of fresh fruits and herbs, featuring lemon, mint leaves, honey, and sparkling water. Squeeze lemon slices with crushed mint, add honey, mix well, then pour over chilled sparkling water and serve.
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  Signature Twice-Cooked Pork

  Signature stir-fried pork belly with sliced cooked pork, green peppers, and scallions, seasoned with doubanjiang, sweet bean sauce, and fermented black beans for a rich, spicy flavor.
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  Private-style Cauliflower

  Private-style cauliflower made with fresh cauliflower, garlic, ginger, and carrot slices, blanched then stir-fried or lightly cooked to retain its crisp tenderness.
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  Sichuan Pepper Cod Fillet

  Bamboo pepper cod features cod fillets marinated and cooked by pan-frying or blanching, then stir-fried with aromatic bamboo peppers, garlic, chili, and ginger for a numbing, spicy flavor.
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  Sichuan-style Boiled Blood Duck

  Honest Maoxuewang is a hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
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  Eggplant with Green Beans

  Green beans and eggplant cut into segments, stir-fried together with garlic, soy sauce, and a little water until tender and well blended.
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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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  Spicy Crawfish Dry Pot

  Ma Xiao Dry Pot features crayfish as the main ingredient, paired with vegetables like potatoes, lotus root slices, and tofu skin. The crayfish is blanched to remove odor, then stir-fried with chili, Sichuan pepper, ginger, and garlic, followed by simmering in broth until flavorful, then reduced and served.
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  Spicy Crawfish

  Spicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.

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