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Beijia Xiaoyuan · Zhiwei Jia (Yangpaoju Branch)

Sichuan cuisine · ⭐ 4.3

East of Reception Center, Yangpaoju 1862 Cultural and Creative Park, Beibin First Road

Dishes

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  Braised Oxtail with Whole Garlic

  Braised Oxtail with Whole Garlic is a stew dish featuring oxtail and a large amount of whole garlic cloves. The oxtail is cut into sections, blanched, then simmered with whole garlic cloves, soy sauce, cooking wine, sugar, and other seasonings over low heat. The garlic cloves become soft and sweet after prolonged cooking, blending with the collagen from the oxtail to create a rich and thick broth. The finished dish has tender, flavorful oxtail and a strong garlic aroma, making it a warming dish suitable for autumn and winter.
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  Herbal Pig's Stomach Chicken Soup

  A nourishing soup made with pig's stomach and chicken, simmered with medicinal herbs like goji berries and red dates for a healthy, flavorful broth.
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  Tea-Scented Braised Pork

  A richly flavored dish of pork belly slowly braised with aged Pu'er tea, resulting in tender, aromatic meat with a glossy finish.
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  Earth Eel

  A dish made from fresh eel, cooked with ginger, garlic, and chili in a savory broth or stir-fry.
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  Spicy Chicken Salad

  A spicy cold dish made with tender chicken, peanuts, and a flavorful sauce, popular in Sichuan cuisine.
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  Homestyle Yellow Eel

  Fresh yellow eel stir-fried with garlic, ginger, and chili, then simmered in a secret sauce for rich flavor and tender texture.
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  Homestyle Mushroom Chicken Soup

  A comforting soup made with chicken and wild mushrooms, slowly simmered to bring out rich flavors and natural umami.
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  Tomato Tender Beef

  Beef with tomatoes is a dish made primarily from beef and tomatoes. Beef slices are marinated and stir-fried with tomato chunks, resulting in tender beef and sweet-sour tomatoes that blend harmoniously.
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  Tomato Beef Tail Soup

  A hearty soup made with beef tail and tomatoes, slow-cooked until tender and flavorful.
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  Secret Recipe Four-Joy Meatballs

  Secret Recipe Four-Joy Meatballs is a traditional Chinese dish primarily made from minced pork, often mixed with a small amount of water chestnuts or shiitake mushrooms for texture. The seasoned meat mixture is repeatedly tossed and kneaded to develop elasticity, then shaped into large meatballs. They are first deep-fried to set their shape, then braised or steamed for an extended period in a sauce made from soy sauce, sugar, cooking wine, etc., resulting in tender, flavorful meat. The dish typically consists of four large meatballs with a glossy, reddish-brown color and rich savory aroma.
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  Garlic-Steamed Black Bass

  Fresh black bass is gently steamed with garlic, resulting in tender fish and a rich, aromatic broth.
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  Sichuan-style Pork Kidney with Pepper and Leek

  A Sichuan dish featuring pork kidney stir-fried with leeks and Sichuan peppercorns, known for its numbing spiciness and fresh aroma.
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  Egg-Scented Cordyceps Mushroom

  Egg-Scented Cordyceps Mushroom is a dish made with cordyceps mushroom and eggs. The cordyceps mushroom is washed and stir-fried with eggs, retaining the freshness of the ingredients and offering a crisp texture.
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  Imperial Lady Lychee Shrimp

  Fresh shrimp with lychee fruit, stir-fried in a sweet and sour sauce, presenting a delicate balance of flavors and vibrant color.

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