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Qing Hong Zhiren · New Style Fusion Sichuan Cuisine (Ci Yun Si Branch)

Sichuan cuisine · ⭐ 4.2

Units B11–B12, Area A, Chaoyang Road, Beijing

Dishes

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  Kung Fu Spicy Boiled Beef

  Kung Fu boiled beef is a Sichuan dish featuring beef slices with bean sprouts and cabbage. Beef is marinated, cooked with vegetables in boiling water, then topped with hot oil and chili-pepper seasoning, finished with scallions and garlic.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Chengdu Dan Dan Noodles

  Chengdu Dan Dan Noodles is a cold noodle dish made with fine noodles, stir-fried minced meat, crushed peanuts, green onions, garlic paste, and chili oil. The cooked noodles are mixed with a special sauce made from doubanjiang, soy sauce, vinegar, Sichuan pepper powder, and sesame paste, offering rich and layered flavors.
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  Sichuan-Style Boiled Mandarin Fish

  Steamed mandarin fish is a dish featuring mandarin fish slices marinated with wine and ginger, then blanched with bean sprouts and cabbage in boiling water, finally topped with hot oil and spices like chili and Sichuan pepper for tender fish and crisp vegetables.
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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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  Old Mother's Pig Trotter

  Old Mother's Pig Trotter is a dish primarily made with pig trotters, carefully stewed to produce a creamy white broth and tender, soft trotters. Ingredients such as adzuki beans are added during cooking to enhance texture and flavor. The dish offers a rich aroma of meat and beans, making it a nutritious traditional delicacy.
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  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
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  Plum Juice Tomato Seeds

  Plum juice tomato seeds is a dish featuring plum juice and tomato seeds as main ingredients. Plum juice adds flavor, while tomato seeds serve as the primary ingredient, absorbing the plum juice's taste through simple mixing or heating.
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  Bamboo Frog Delight

  Bàwáng Chánzuǐ Wā is a dish featuring frog legs as the main ingredient, paired with vegetables like bean sprouts, lettuce, and wood ear mushrooms, stir-fried with fermented broad bean paste, chili, and Sichuan peppercorns. The frog legs are blanched first, then stir-fried with辅料 and seasoned to thicken the sauce.
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  Green and Red Private Chicken

  Qinghong private chicken is a dish made with chicken, green pepper, and red pepper. Chicken pieces are marinated, then stir-fried with peppers and seasonings for a harmonious flavor. Cooking carefully ensures tender chicken and crisp vegetables.
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  Spicy Chicken with Green and Red Chilies

  Green and red chili chicken is a dish made with chicken, stir-fried with green and red peppers. Chicken pieces are marinated, then cooked with sliced peppers and seasonings. Proper heat control ensures tender chicken and crisp peppers.
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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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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.
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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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