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San Yang Cai (Dongzhi Branch)

Sichuan cuisine · ⭐ 4.5

No. 1, Xinzhoong Street, East of Dongzhimen; Building 1 (Preparation Phase) and Building 2, Shizipo North Entrance Commercial Building

Dishes

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  Three-Dish Delight

  Three-ingredient stir-fry is a home-style dish featuring three main ingredients, commonly including green pepper, carrot, and potato. The ingredients are sliced or julienned and stir-fried together, then seasoned with salt, soy sauce, and other seasonings for a simple yet flavorful dish.
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  Ice Jelly

  Ice jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
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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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  Spicy Chili Cold Tofu Noodles

  Spicy chili cold tofu is a cold dish made primarily with cold tofu, combined with fresh small red chilies, garlic, scallions, and other seasonings. The cold tofu is made from mung bean starch or pea starch, cooled, then cut into strips or cubes and mixed with a prepared sauce. Main ingredients include cold tofu, small red chilies, garlic, scallions, and seasonings.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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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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  Old Street Rabbit Head

  Old Street Rabbit Head is a dish primarily made with rabbit heads, typically blanched and then simmered or braised with various spices and seasonings. Common ingredients in the preparation include doubanjiang (fermented broad bean paste), Sichuan peppercorns, star anise, ginger slices, and scallions, which help infuse the rabbit head with rich, layered flavors.
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  Zigong Sichuan Frog with Ginger

  Zigong ginger frog is a dish primarily made with frogs, combined with辅料 such as young ginger, garlic, and chili peppers. After preparation, the frog is stir-fried together with slices of young ginger, then seasoned appropriately to blend the flavors. The cooking process emphasizes precise heat control to maintain the tender texture of the frog meat and the rich aroma of the young ginger.
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  Zigong Spicy Fish

  Zigong spicy fish is a dish made with fresh grass carp as the main ingredient, combined with vegetables such as bean sprouts and lettuce. It is stir-fried with a specially prepared spicy and numbing seasoning and doubanjiang (fermented broad bean paste). The fish meat is marinated, then fried or pan-fried, and finally stir-fried together with the辅料 to ensure it is flavorful, crispy on the outside and tender on the inside.
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  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.

Reviews

• little_yew
  Super easy to find, really close to the Dongzhimen bus hub and the airport express train, and not far from Raffles or Ginza either. The space is bright and comfortable, great for hanging out with friends or bringing the family. Didn't take many pics but the Sichuan flavors were seriously on point — tasted just like what I had in Chongqing itself. Everything was super fragrant without being crazy spicy, and the sour cabbage fish was so good. Service was great too, the staff were warm and helpful without being over the top.