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Shu Xiang You Huo · Xin Chuan Cai · Shui Zhu Jiao Ma Yu (Guan Zhuang Dian)

Sichuan cuisine · ⭐ 4.7

Unit 09, 1st Floor, Building 13, Ruixiangli Residential Community, Guanzhuang Township

Dishes

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  18-Second Yellow Beef

  Eighteen-second yellow beef is a dish made primarily with fresh yellow beef, quickly cooked using high-heat stir-frying. The beef is sliced thinly and combined with适量 vegetables and seasonings, completing the cooking process in an extremely short time to preserve the tender texture of the beef.
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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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  Signature Spicy麻 Fish

  Signature Sichuan-style boiled fish with chili and Sichuan pepper is made from fresh grass carp, paired with vegetables such as bean sprouts and lettuce. The fish slices are marinated with cooking wine and salt, then cooked together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings. Finally, hot oil is poured over to enhance the aroma.
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  New-style Spicy Boiled Fish

  New-style spicy boiled fish is made with tender grass carp or black bass as the main ingredient, accompanied by vegetables such as bean sprouts and Chinese cabbage. Dried chili peppers and Sichuan peppercorns are fried in oil, then water is added and brought to a boil. The fish slices are then added and cooked until done, followed by sprinkling with chopped scallions, ginger, garlic, and cilantro. The preparation emphasizes precise heat control and seasoning to highlight the numbing spiciness and rich aroma.
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  Spicy Numbing Pork Intestines with Fish

  Spicy麻 fish with pork intestines is made from fresh fish and cleaned pork intestines. Intestines are boiled, sliced, and fish is cut into thin pieces. Heat oil, stir-fry Sichuan pepper, chili, and aromatics, add water or broth, simmer intestines, then add fish slices until cooked. Finish with Sichuan pepper powder and green onions.
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  Refreshing Mixed Vegetables

  Refreshing mixed vegetables is a cold dish primarily made with fresh vegetables such as cucumber, carrot, and wood ear mushroom. After being sliced, these ingredients are mixed with a specially prepared dressing. The dish features a colorful presentation and a crisp texture, making it an ideal appetizer or side dish.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Garlic-Flavored Soft Tofu

  Sautéed garlic tofu is a dish made with soft tofu, coated in a thin layer of starch paste and deep-fried until the surface becomes crispy. The fried tofu remains soft inside, absorbing the rich garlic flavor from stir-fried garlic, scallions, and a savory sauce. Proper heat control is essential to achieve a golden, crunchy exterior while maintaining a tender interior.
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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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