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Bian's Cai Gen Xiang (Hangkong Road Flagship Store)

Sichuan cuisine · ⭐ 4.4

2nd Floor, WALTZ Plaza, No. 7 Aviation Road, Huoche Nan Zhan Subdistrict (near Xinxiwang Road)

Dishes

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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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  Ancient Method Immortal Chicken

  Ancient-style Immortal Chicken is a dish made by slowly stewing a whole chicken with various spices and seasonings. Main ingredients include chicken, ginger, scallions, star anise, cinnamon, and Sichuan pepper, resulting in tender meat and rich broth.
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  Hanging Pot Fish

  A dish featuring fresh fish and vegetables cooked slowly in a hanging pot, known for its rich flavor and spicy aroma.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Sichuan North Cold Jelly Noodles

  Chuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
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  Marinated Chicken Feet

  A cold dish made by marinating chicken feet in a spicy and sour sauce, known for its crisp texture and tangy flavor.
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  特色果木烤鸭

  特色果木烤鸭选用优质北京填鸭，经过腌制、挂炉、果木炭火烤制而成。鸭皮酥脆，鸭肉鲜嫩，香气浓郁。食用时通常片成薄片，搭配荷叶饼、甜面酱、葱丝和黄瓜条卷食。
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  Red Wine Pork Belly with Crispy Rice Noodles

  A savory dish featuring pork belly braised in red wine with crispy rice noodles, offering a rich and aromatic flavor.
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  Old Jar Pickled Cabbage Roots

  A traditional Chinese pickled vegetable dish made from fermented cabbage roots in an old jar, with a tangy and spicy flavor.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Pot-edge Steamed Bun

  Potato bread is a flour-based dish made by rolling dough into thin sheets, cutting it into strips, boiling in water, and then cooking with vegetables and meat. It has a soft, chewy texture and delicious broth.
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  Spicy Frog

  A Sichuan dish made with bullfrog stir-fried in spicy chili and Sichuan peppercorns, known for its numbing and fiery flavor.
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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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