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Hua Yan Jie Sichuan Leshan Small Bites (Guo Moutong Shangchang Dian)

Sichuan cuisine · ⭐ 4.4

Basement Level 2, Central Section, China World Mall, No. 1 Jianguomenwai Avenue (next to ice rink)

Dishes

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  Spiced Fried Skewers

  A skewer of braised and fried snacks is a street food made by threading various ingredients like meat, vegetables, and tofu on bamboo sticks, then braising and frying them. Common ingredients include chicken wings, potatoes, bean skin, and lotus root slices.
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  Le Shan Braised Skewers

  A specialty from Leshan, Sichuan, featuring skewered ingredients deep-fried and then simmered in a rich, spiced broth for a flavorful, crispy yet tender bite.
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  Le Shan Sweet Skin Duck

  Le Shan Sweet Skin Duck is a traditional dish from Leshan City, Sichuan Province, made primarily with duck. After marinating and air-drying, the duck is deep-fried until the skin becomes crispy, then brushed with a special syrup or honey water to create a glossy red appearance and a sweet flavor. The meat is tender and juicy, while the skin is fragrant, sweet, and crunchy.
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  Niangniang's Kimchi

  Made from cabbage, radish, and other vegetables, fermented with salt, chili, garlic, and ginger. Natural fermentation gives it a unique flavor, crisp texture, and spicy sour taste.
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  Sichuan-style Chicken Noodles

  Sichuan-style chicken noodle salad features shredded boiled chicken breast, cooked noodles, cucumber and carrot strips, and a special sauce, all mixed together.
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  Crispy Fried Pork

  Fried crispy meat is a traditional dish primarily made with pork. The pork is sliced thinly, marinated, then coated in a batter and deep-fried in hot oil until golden and crispy. The finished dish has an appealing color, tender and juicy meat, and a crunchy outer crust.
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  Juicy Mapo Tofu

  Bursting sauce mapo tofu is made with soft tofu, minced beef or pork, doubanjiang, Sichuan peppercorns, garlic, ginger, and other seasonings. Tofu is blanched, stir-fried with meat, seasoned, then topped with green onions and pepper powder for a tender interior and flavorful exterior.
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  Sweet Skin Duck

  Sweet-skinned duck is made primarily from duck, which is marinated, air-dried, and then fried or roasted. The duck skin has a reddish-brown color and is coated with a syrup to form a sweet crust, while the inner meat remains tender and flavorful.
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  Brown Sugar Tofu Pudding with Crisp Coating

  Fanhua brown sugar tofu pudding is a dessert made by coating tofu made from yellow beans with a crystalline sugar glaze made from boiled brown sugar syrup. The tofu is prepared by grinding yellow beans, boiling the mixture, filtering it, and adding a coagulant. The brown sugar is then cooked into a thick syrup and the hot tofu is dipped in it, forming a sugar crust upon cooling.
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  Zigong Boiled Beef in Spicy Sauce

  Zigong boiled beef with vegetables is a Sichuan dish featuring beef slices marinated in spices, cooked with bean sprouts and cabbage, then topped with hot oil, chili, and Sichuan peppercorns, finished with scallions and garlic.
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  Mint Cream Snow Ice

  Mint milk foam snow ice made with fresh mint leaves blended with milk and cream for the foam, topped on crushed ice mixed with coconut or plant-based milk. Ice is finely ground into snow-like texture, sweetened with syrup, then topped with milk foam for a layered cold drink.
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  Egg Bao Cake

  A traditional Sichuan snack made by baking egg batter in a special iron pan, often filled with sweet or savory ingredients like red bean paste or meat floss.
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  Spicy Brain Tofu with Sauce

  Spicy brain flower with soft tofu is a dish made from pig brain and嫩豆腐. After cleaning, the brain is stir-fried with tofu and spices like chili, Sichuan pepper, and doubanjiang, resulting in rich flavors—soft tofu and tender brain.
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  Spicy Sichuan Fish with Tofu and Pickled Vegetables

  Mama's Tofu Flower Sour Cabbage Fish features fresh carp, tofu flower, and sour cabbage. Fish slices are marinated with wine and starch, then stir-fried with sour cabbage, boiled in water, and cooked with tofu flower. Finally, it's seasoned with chopped scallion, ginger, garlic, and chili oil.

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