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Qiao Shucheng Private Kitchen (Fahuasijie Branch)

Sichuan cuisine · ⭐ 4.1

Room 102, Building 35, No. 91 Fahua Temple Street

Dishes

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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Alum-free fried dough sticks

  A non-alum oil stick is a traditional Chinese fried dough snack made using a配方 without alum. The main ingredients include flour, water, salt, and alkali. It is prepared by kneading the dough, letting it rest, stretching it, and then frying it in hot oil. The finished product is golden yellow and has a soft, elastic texture.
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  Authentic Wushan Grilled Fish

  Authentic Wushan grilled fish uses fresh grass carp, marinated and charcoal-grilled until the skin is slightly charred, then simmered with bean sprouts, potatoes, lotus root slices, and seasonings like doubanjiang, Sichuan peppercorns, and dried chilies.
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  Sauce-drenched Tofu Pudding

  Stewed tofu pudding is a dish featuring soft tofu pudding topped with a special sauce. The tofu is made using gypsum or brine, resulting in a smooth and tender texture. The sauce is made from soy sauce, green onions, cilantro, dried shrimp, and minced meat, with optional chili oil or garlic paste. Hot sauce is poured over chilled or warm tofu pudding to blend the flavors.
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  Egg-filled Oil Cake

  Egg-filled oil cake is a flatbread made primarily from flour, with a filling of beaten eggs. The dough is rolled into a round skin, an egg is placed in the center, the edges are folded and sealed, then fried in hot oil until golden brown on both sides, cooking the egg thoroughly inside.
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  Stir-Fried Eggplant in Stone Pot with Soy Sauce

  Stoneware-braised eggplant with soy sauce flavor, featuring eggplant strips stir-fried in a stoneware pot with fermented bean paste, garlic, and ginger for a rich, soft texture.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Scallion Oil Flatbread

  Scallion oil cake is made primarily from flour, with ingredients such as scallions and lard. To prepare it, mix flour with water to form a dough, let it rest and rise, then roll it into a thin sheet. Spread lard and chopped scallions on the surface, roll it into a cylindrical shape, flatten it, and finally pan-fry or bake until golden and crispy.
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  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
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  Belle's Grilled Meat

  Belle Ye's grilled meat is primarily made with high-quality meats, usually lamb or beef. The meat is first marinated and then slowly grilled over a specific heat until it is crispy on the outside and tender on the inside. Spices can be added during the process to enhance the flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  风味烤鸡翅

  风味烤鸡翅以鸡翅为主要食材，经过腌制后放入烤箱烘烤而成。腌制时通常加入酱油、料酒、蒜末、姜片、蜂蜜及多种香料，使鸡翅入味并形成外焦里嫩的口感。
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  Steamed Pork Dumplings

  Fresh meat xiaolongbao is made with pork filling wrapped in thin dough and steamed. The pork filling is tender and juicy, while the dough is soft and translucent. After steaming, the flavors of the filling and dough blend together, resulting in a rich broth.
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  Egg Pouch

  Egg pouch is a Chinese dish made primarily with eggs, steamed in a bag-shaped mold to form an egg custard resembling a pouch. It's typically seasoned with a little salt and scallions, then sliced or eaten directly after steaming.
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  Glutinous Rice Ball

  Zongzi is a traditional Chinese dessert made primarily from glutinous rice flour, sesame seeds, and sugar. The preparation involves mixing glutinous rice flour with an appropriate amount of water to form a paste, then wrapping it around a filling of sesame and sugar, shaping it into round balls. Finally, the zongzi is deep-fried in hot oil until golden and crispy, then removed from the oil and drained before serving.

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