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Lanxi Xi Sha Guo Cai (Beijing First Store)

Sichuan cuisine · ⭐ 4.6

No. 301 Wangfujing Street, Joy City Shopping Center, 6F (near elevator entrance)

Dishes

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  Braised Beef with Potatoes in Clay Pot

  Potato and beef stew cooked slowly in a clay pot until the beef is tender and the potatoes absorb the flavors, using ginger and scallions for aroma.
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  Braised Pork Belly with Preserved Mustard Greens

  Braised pork belly with preserved mustard greens is a dish featuring pork belly and preserved vegetables. Pork is blanched, then simmered slowly in a clay pot with soy sauce, sugar, and rice wine until tender and flavorful.
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  Premium Spicy Boiled Dish in Clay Pot

  A精品 dish featuring duck blood, tripe, beef tendons, luncheon meat, bean sprouts, and tofu skin, seasoned with chili, Sichuan pepper, and doubanjiang, slow-cooked in a clay pot.
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  Braised Tofu Noodles in Clay Pot

  Spiced bean thread stew is a dish made primarily with beans, sliced and simmered in a clay pot with seasonings until tender and flavorful. Aromatic ingredients like scallions, ginger, and garlic are added, and some recipes include minced meat or ham for enhanced taste.
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  Clam Shell with Garlic Noodles

  Clay pot garlic shrimp with rice noodles features fresh shrimp and rice noodles, seasoned with garlic, scallions, and ginger. Noodles are layered at the bottom, topped with cleaned shrimp, garlic, and seasonings, then slowly simmered in a clay pot until fully cooked. The shrimp is tender, and the noodles absorb the rich broth.
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  Sour Soup Beef in Clay Pot

  Stewed beef brisket in sour soup is made with beef rolls, fermented cabbage, tomato, onion, and slow-cooked in a clay pot. Boil beef to remove odor, then add ingredients to the pot with broth or water, simmer until cooked, and season.
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  Stewed Pig Intestines with Green Peas

  A dish featuring pork intestines and green peas, slow-cooked in a clay pot until the intestines are tender and the peas remain fresh and crisp. Ginger slices and scallions are added to enhance flavor and reduce odor.
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  Braised Fresh Pork Meatballs

  Stewed pork meatballs in a clay pot with vegetables and broth, made from minced pork, scallions, ginger, egg white, and starch, shaped by hand and simmered with greens and carrots for rich flavor.
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  Sichuan-style Brown Sugar Glutinous Rice Balls

  Old Sichuan brown sugar glutinous rice cakes are made from glutinous rice, steamed and pressed into a block, then cut into small pieces and deep-fried until crispy. Finally, they're coated in a thickened brown sugar syrup.
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  Wild Mushroom Dry Pot Chicken

  Wild mushroom dry pot chicken is a dish featuring chicken and various wild mushrooms. Chicken pieces are stir-fried with dried chilies, ginger, garlic, then simmered with cleaned wild mushrooms like chanterelles and matsutake until flavorful, finally thickened into a rich sauce. Cooking emphasizes precise heat control for tender chicken and smooth mushrooms.
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  Chicken丝 with Peas and Bok Choy

  Chicken丝 with peas and bok choy is made from chicken breast strips, peas, and baby bok choy. Blanch chicken strips, then cook peas and bok choy. Stir-fry garlic, add chicken, then peas and bok choy. Season and serve.

Reviews

• snuggly_chestnut
  Walked past Wangfujing the other day and noticed they opened up a new mall, super trendy vibe, great spot if you're younger and wanna hang out. There are a bunch of little shops inside with really unique clothing designs — nothing like the usual stuff you see everywhere, and the prices are pretty reasonable too. The basement level has this snack street, and I tried the douzhi with milk tea which was a fun combo honestly. The layout is pretty simple too, no getting lost looping around forever. Overall the whole place has this cool trendy feel, definitely worth checking out if you're bored and wanna wander around.