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Chuanjie Yanbang Cuisine (North Division Branch)

Sichuan cuisine · ⭐ 4.4

No. 21, Xingjiekou Wai Street (700 meters walking from Exit B1 of Jishuitan Metro Station Line 2; near Beijing Normal University, Xingjiekou, and Xiaoxitian)

Dishes

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  Stir-fried Liver and Kidney

  Home-style liver and kidney stir-fry features pork liver and kidneys as main ingredients, with green peppers and onions. Sliced liver and kidneys are marinated in wine and starch, then quickly stir-fried with vegetables and seasoned.
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  Sichuan Signature Braised Goose

  Chuanjie's signature braised goose uses fresh goose meat, marinated and slowly simmered in a special sauce to absorb rich flavors. Main ingredients: goose meat, spices, and seasonings.
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  Sichuan-style Jumping Fish

  Sichuan-style Jumping Fish is a Sichuan dish made with perch, seasoned with chili, Sichuan pepper, ginger, and garlic, and stir-fried or pan-fried. The fish meat is tender, with a spicy and fragrant flavor, showcasing the distinctive taste of Sichuan cuisine.
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  Warming Mushroom and Pork Soup

  This dish features pork slices and various mushrooms cooked in water or broth. The pork is tender, the mushrooms add umami, and the broth is clear or slightly milky with balanced ingredients.
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  Stir-fried Sweet Potato Leaves

  Stir-fried sweet potato leaves is a home-style dish using fresh sweet potato leaves. Wash and blanch or quickly stir-fry the leaves with oil, salt, and garlic. Serve when leaves soften.
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  Tomato Beef Shank Pot

  Tomato beef stew features beef chunks and tomatoes, blanched to remove odor, then slowly simmered with ginger and scallions until tender and flavorful.
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  Spicy Sichuan-style Jumping Bass with Salt

  This dish features sea bass marinated and quickly blanched, then stir-fried with salt, Sichuan pepper, chili, and other seasonings to absorb rich spicy flavor. Skillful heat control keeps the fish tender while the 'jumping water' technique enhances texture.
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  Classic Maoxuewang

  Classic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
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  Old Salted Vegetable Stir-fried Pork

  Old salted vegetable stir-fried pork belly is a dish primarily made with pork belly and salted vegetables. First, boil the pork belly until tender, then slice it. Next, wash and chop the salted vegetables. Heat oil in a wok, add葱姜蒜 (scallions, ginger, and garlic) to sauté until fragrant, then add the pork belly slices and stir-fry until slightly curled. Finally, add the chopped salted vegetables, season with appropriate condiments, and stir well to combine.
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  Spicy Stir-Fried Beef with Chili

  Stir-fried beef with chili is a dish made primarily from yellow beef and chili peppers. Thinly sliced beef is quickly stir-fried with green and red peppers and onions, then seasoned to keep the beef tender and the chilies fragrant.
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  Tender香椿苗 with Tofu Strips

  Fragrant stinky tofu sprout mixed with tofu threads is a refreshing cold dish, primarily made from fresh stinky tofu sprouts and tender tofu threads. The preparation is simple: wash the stinky tofu sprouts, blanch the tofu threads, then mix them together and add appropriate seasonings.

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