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Xi Shu Impression Simple Cuisine (Xihanghang Store)

Sichuan cuisine · ⭐ 4.3

Second Floor, No. 54, Taishan Road

Dishes

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  Rural Earth Fragrance Bowl

  A rustic dish made with pork belly, cured meat, green peppers, and scallions, slowly stewed over a traditional hearth for rich aroma and flavor.
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  Pressure-Cooked Millet and Pork Ribs

  Stewed pork ribs with millet is a dish made from pork ribs and millet. After blanching, the ribs are cooked slowly in a pressure cooker with millet, water, and seasonings until tender and flavorful.
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  Sichuan Pepper Beef Short Ribs

  Sichuan Pepper Beef Short Ribs is a Sichuan dish made with beef short ribs and Sichuan pepper, chili peppers, and other seasonings. The meat is tender with a rich flavor, featuring a spicy and fragrant taste.
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  Spicy Chopped Chili Fish Head

  A spicy and flavorful dish featuring a large fish head steamed with chopped chili, popular in Hunan cuisine.
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  Signature Braised Goose

  A premium goose dish braised in a secret sauce with aromatic spices, resulting in tender and flavorful meat.
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  Organic Cauliflower

  Organic cauliflower is primarily made from fresh organic cauliflower, which is washed and cut into small florets. It is cooked by blanching or light stir-frying to preserve its natural flavor. It can be simply seasoned with garlic, salt, and a small amount of oil, or stir-fried together with other vegetables or meat.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Beef Power Ascending

  Niu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
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  Tomato Beef Brisket

  Beef brisket with tomatoes is a dish primarily made with beef brisket and tomatoes. The preparation involves stewing the beef brisket until tender, then adding sautéed tomato chunks and slowly simmering until the flavors blend thoroughly, followed by seasoning and reducing the sauce.
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  Stoneware-Baked Shrimp

  A dish featuring fresh shrimp baked in a hot stone pot with garlic, ginger, and scallions, resulting in tender, flavorful seafood.
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  Crispy Salted Pig's Trotter

  A Chinese dish made by braising pig trotters and frying until the skin becomes crispy, offering a savory and tender texture.
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  Mushroom-flavored Purple Sweet Potato Noodles

  A dish combining the natural sweetness of purple sweet potato with the umami flavor of mushrooms, made by stir-frying mushroom slices with purple sweet potato noodles.
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  Crab Roe Tofu

  Crab roe tofu is a dish featuring soft tofu and crab roe. Tofu cubes are blanched, then simmered with sautéed crab roe to absorb its rich flavor. Finish with broth or water, thicken with cornstarch for a smooth, velvety sauce.
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  Sour Cabbage Wooden Barrel Fish

  A dish featuring fresh carp cooked in a sour broth with fermented cabbage and vegetables, served in a wooden barrel for enhanced flavor.
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  Green Pepper Mao Xue Wang

  Green pepper Maoxuewang is a Sichuan dish featuring tripe, duck blood, bean sprouts, and tofu skin, stir-fried with green peppers, garlic, ginger, and doubanjiang. Ingredients are blanched or boiled first, then mixed with seasoned stir-fry and simmered in broth.
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  Spicy Chicken with Green Peppers

  A spicy Sichuan dish made with chicken and green peppers, stir-fried with dried chilies and Sichuan peppercorns for a bold, numbing heat.
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  Spicy Chicken with Sichuan Flavor

  A spicy chicken dish made with fresh free-range chicken and Sichuan peppercorns, delivering a bold, numbing heat and rich flavor.

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