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Central Avenue Impression · Sichuan Family Banquet (Bali Zhuang Store)

Sichuan cuisine · ⭐ 4.3

No. 196, Balezhuang Section, Zhonghuan Road (near Exit F of Balezhuang Metro Station)

Dishes

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  One品 Spicy Blood Duck

  One品 Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef intestine, bean sprouts, and luncheon meat, boiled and stir-fried then simmered in broth, finished with chili and Sichuan pepper. Combines blanching and stewing for tender ingredients and rich flavor.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Classic Braised Pork Belly

  Classic braised pork belly is made with fatty pork, blanched to remove odor, then simmered slowly with soy sauce, sugar, cooking wine, ginger slices, and green onions until tender and glossy.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Steamed Butterfly Shrimp

  Fresh large shrimp are marinated and steamed until tender, forming a butterfly shape with a rich, savory flavor.
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  Crispy Beef Ribs

  Crispy beef ribs made by slow-cooking tender beef ribs and frying them until the skin becomes crunchy, offering a rich texture contrast.
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  Clam and Rabbit Supreme

  A fusion dish combining clams and rabbit, stir-fried with spicy Sichuan seasonings for a bold, numbingly delicious flavor.
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  Braised Abalone with Mushroom Flavor

  Fresh abalone is slow-cooked with mushrooms and savory seasonings to create a rich, umami-packed dish.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Sour Soup Fish Slices

  A Sichuan dish featuring tender fish slices in a tangy, spicy broth with fermented vegetables and tomatoes.
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  Golden Soup Abalone with Tofu

  Made with golden broth, abalone, tofu, and seasonings simmered slowly. The abalone is tender and chewy, the tofu absorbs the rich flavor, and the soup has a golden hue with a deep, savory taste.
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  Leek-flavored Stir-fried Noodles

  Scallion sauce rice noodles is a dish made by stir-frying rice noodles with scallions and shaizi (a sauce made from fermented black beans and chili). Ingredients include fresh rice noodles, scallion pieces, and shaizi. Cook the noodles first, then stir-fry with scallions and shaizi, and mix well.
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  Pan-fried Corn Cake

  A Chinese snack made from cornmeal, shaped into small cakes and pan-fried until golden brown, offering a crispy exterior and soft interior with a savory aroma.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Fish-Flavored Eggplant Pockets

  Fish-flavored Eggplant Rolls is a Chinese dish featuring eggplant as the main ingredient. The eggplant is sliced into boxes with seasoned meat filling placed in the center. After frying, the outer skin becomes crispy. It is then stir-fried with a fish-flavor sauce, giving it a distinctive fish aroma, a bright red color, and an appetizing appearance.

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