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Jiao Dian Chuan Cai Guan

Sichuan cuisine · ⭐ 3.8

Room 107, 1st Floor, No. 27, Courtyard No. 7, Sihai Road, Beijing Economic-Technological Development Area

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  18-Second Liver

  18-second liver is a quick-cooked dish using pork liver as the main ingredient. The liver slices are blanched in boiling water for about 18 seconds, then quickly removed to maintain a tender texture. It's typically seasoned simply with scallions, ginger, garlic, soy sauce, and cooking wine, and may include a small amount of starch for extra smoothness.
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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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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Spicy麻 Fish with Sichuan Peppercorns

  Spicy麻fish is made from fresh carp, marinated and deep-fried until crispy, then stir-fried with Sichuan pepper, chili and spices. Tender inside, crispy outside, with garlic, ginger and scallions for authentic Sichuan flavor.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Spicy Pepper Stir-Fried Potato Strips

  Thai chili stir-fried potato threads is a dish featuring potatoes as the main ingredient, quickly stir-fried with Thai chilies. Potatoes are sliced into thin strands, blanched or directly stir-fried, then combined with chopped Thai chilies in a hot wok and seasoned appropriately.
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  Red翻天 Pork Intestines

  Hong Fanti Tian Fei Chang is a dish made primarily from pork intestines. After cleaning and blanching to remove odor, it's stir-fried with chili peppers and doubanjiang. The finished dish has a bright red color and tender, flavorful intestines.
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  Braised King Oyster Mushroom in Mini Bowl

  Bāzǐ xìngbàogū is a dish featuring king oyster mushrooms, sliced or cubed and placed in small bowls with seasonings like soy sauce, oyster sauce, garlic, and green onions, then steamed. Some versions include minced meat or shrimp for enhanced flavor, resulting in a tender, smooth texture.
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  Green Pepper with Young Chicken

  Chicken pieces stir-fried with green peppers, seasoned and cooked until the chicken is tender and the peppers crisp, creating a home-style dish.

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