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Lao Ma Yan Bang Cai Chu Wei Xiao Jiu Guan (Yanjingli Zhong Jie Dian)

Sichuan cuisine · ⭐ 4.3

No. 3 Courtyard, Yanjingli Zhong Street, beside Hongmenchuan Restaurant

Dishes

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  Kung Pao Chicken

  Traditional Kung Pao Chicken uses chicken breast as the main ingredient, combined with peanuts, dried chilies, and Sichuan peppercorns. The diced chicken is marinated, then stir-fried with the spices and a sauce made of soy sauce, vinegar, sugar, rice wine, and starch, finished with fried peanuts for a crispy texture.
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  Bandit Pig Liver

  Bandit liver is a dish made by stir-frying pig liver with chili, garlic, and other seasonings. After slicing and marinating, the liver is quickly stir-fried with ingredients to achieve a bright red color and tender texture.
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  Stir-Fried Tangyuan Soup

  Stir-fried glutinous rice balls is a dish primarily made with glutinous rice balls, paired with vegetables and stir-fried. First, cook the rice balls until done, then stir-fry them together with colorful peppers, onions, and other vegetables. Add appropriate seasonings and stir until all ingredients are evenly mixed.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Spicy Pepper Potato Shreds

  Thai chili potato shreds is a dish made with fresh potatoes as the main ingredient, carefully stir-fried with Thai chilies. The potatoes are sliced into thin strands and quickly cooked together with Thai chilies, preserving the crisp texture of the potatoes while infusing them with the unique spicy aroma of the chilies, creating a distinctive and flavorful dish.
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  Sizzling Double Crisp

  Spicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
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  Sizzling Pork Shreds

  A spicy stir-fry dish made with pork strips and vegetables, quickly cooked over high heat to achieve a tender texture and bold flavor.
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  Salt Merchant's Jumping Fish

  Salt Merchant's Jumping Fish is a dish featuring fresh grass carp. The fish is quickly blanched in boiling water, then topped with a sauce made from soy sauce, scallions, ginger, garlic, and chili. The flesh is tender and flavorful, paired with a rich seasoning sauce.
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  Salt-Style Twice-Cooked Pork

  Salt-Style回锅肉 features pork belly sliced after boiling, stir-fried with fermented bean paste, garlic chives, and green peppers. Cooking carefully ensures slightly crispy meat and well-infused flavors.
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  Spicy Sichuan-style Fish

  Salt-Style Spicy Fish features fresh carp marinated and pan-fried until crispy, then stewed with Sichuan peppercorns, dried chilies, doubanjiang, ginger, and garlic for a rich, numbingly spicy flavor.
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  Minced meat with bok choy

  Meat渣 and bok choy is a home-style dish made with pork residue and baby bok choy. After frying the pork residue to release oil, add washed baby bok choy and stir-fry until tender, then season. Scallions, ginger, and garlic are commonly used for aroma.
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  Brain Flower Mapo Tofu

  Brain Flower Mapo Tofu is a unique Sichuan dish, primarily made with tender brain flower and smooth tofu. The ingredients are cut into pieces and cooked with spices such as chili and Sichuan pepper, carefully prepared to allow the flavors to blend thoroughly, resulting in a rich, glossy red appearance.
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  Diving Fish

  Diving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass. The fish is quickly blanched in boiling water, then served with a seasoned sauce or dipping condiment. The preparation emphasizes preserving the tender texture of the fish.

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