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Lai Yi Kou Chuan Xiang Cai Restaurant

Sichuan cuisine · ⭐ 3.9

Units 106 & 107, Building 2, Yard 8, Anju Road, Zhuxinzhuang, Shahe Area

Dishes

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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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  Dry-burned Sea Bass

  Dry-burned sea bass is a dish made with fresh sea bass as the main ingredient, seasoned with scallions, ginger, garlic, doubanjiang (fermented broad bean paste), and other condiments. After preparation, the sea bass is pan-fried until golden brown on both sides, then simmered in a flavorful sauce to allow the fish to absorb the taste while maintaining a tender texture.
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  Salted Pepper Mushrooms

  Black pepper salt mushrooms is a dish primarily made with fresh mushrooms, seasoned with black pepper and salt. After washing, the mushrooms are simply prepared, mixed evenly with black pepper and salt, then cooked to bring out the tender texture of the mushrooms and the crispy flavor of the seasoning.
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  Wan Chai Bok Choy Pork Dumplings

  Banh Zai bok choy and pork dumplings use fresh cabbage and pork. Chop the cabbage, squeeze out excess water, mix with minced pork and seasonings for filling. Dough is made from flour and water, filled and sealed, then boiled to serve.
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  Wan Chai Shrimp and Corn Dumplings

  Wan Chai shrimp and corn dumplings feature fresh shrimp and sweet corn, seasoned and wrapped in dough, then steamed or boiled. Shrimp offers tender texture, corn adds sweetness, creating a rich flavor.
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  Tendon and Brain Meat

  Gintoubana is a traditional dish primarily made with beef tendons and beef brain. During preparation, beef tendons are first stewed until tender, then beef brain is gently stirred in to maintain its delicate texture. Finally, appropriate spices and seasonings are added to create a rich and flavorful dish.
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  Premium Lamb Spine

  Premium lamb spine ribs are primarily made from lamb vertebrae, blanched to remove odor, then simmered with various spices and seasonings. During preparation,辅料 such as ginger, scallions, star anise, and cassia bark are typically added, slowly stewed over low heat to make the meat tender and the broth rich.
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  Braised Pork with Tofu Skin

  Braised pork with fermented black beans is a dish made primarily from pork belly and bean curd sheets. Pork belly is cut into pieces, blanched to remove odor, then simmered with bean curd sheets and seasonings like soy sauce, sugar, and cooking wine until tender.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Spicy Beef Tripe

  Ox stomach, processed and stir-fried with chili, Sichuan pepper, and other spices, seasoned with scallions, ginger, and garlic to create a spicy dish.
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  Egg Fried Rice Noodles

  Egg fried rice noodles is a Chinese stir-fry dish primarily made with rice noodles and eggs. The rice noodles are cut into segments and stir-fried together with beaten eggs, typically seasoned with scallions and soy sauce until the noodles turn slightly golden and the eggs are fully cooked. The preparation is simple and quick, resulting in a soft, smooth texture combined with a delicate, savory aroma.

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