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Star South Beauty Qiaojingnan (Guotai Store)

Sichuan cuisine · ⭐ 4.9

No. 1 Jianguomenwai Avenue, China World Trade Center, Level L2, Unit L220

Dishes

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  Traditional Mao Wang from Qiaojiangnan

  A Sichuan-style dish featuring duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. Ingredients are blanched, then stir-fried with spicy牛油火锅底料 and simmered in broth until flavorful.
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  Peking Duck Three Ways

  Peking Duck Three Ways is a traditional Beijing dish featuring Peking duck. The duck is roasted in a挂炉, resulting in crispy skin and tender meat, typically served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber strips. 'Three ways' refers to enjoying the duck as sliced skin, duck soup, and stir-fried duck bones, showcasing versatile use of ingredients.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls are made primarily from fresh shrimp, which is finely processed into shrimp balls and then combined with the classic Kung Pao seasoning, blending the aromas of scallions, ginger, garlic, and the mild spiciness of Sichuan peppercorns. During cooking, the shrimp balls are deep-fried to achieve a crispy exterior and tender interior, then stir-fried with a specially prepared Kung Pao sauce, resulting in an appealing color and rich aroma.
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  Chengdu Dan Dan Noodles

  Chengdu Dan Dan Noodles is a cold noodle dish made with fine noodles, stir-fried minced meat, crushed peanuts, green onions, garlic paste, and chili oil. The cooked noodles are mixed with a special sauce made from doubanjiang, soy sauce, vinegar, Sichuan pepper powder, and sesame paste, offering rich and layered flavors.
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  Signature Boiled Fish

  Signature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
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  Xinjiang wrinkled pepper stir-fried with pork

  Stir-fry sliced Xinjiang wrinkled peppers with native pork; first sauté pork to render fat, then add peppers and stir-fry until cooked, season and serve.
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  Customized Yogurt

  Customized yogurt is a yogurt product that can be tailored to individual taste and needs, mainly made from fermented milk, and can be added with fruits, nuts, honey, and other ingredients.
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  Spicy Tofu with Crispy Fish Maw

  Spicy Tofu with Crispy Fish Maw is a Sichuan dish made with tofu and fish maw, stir-fried with chili and other seasonings. It has a fragrant and slightly spicy flavor, with a crispy exterior and tender interior.
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  Hand-Torn Tofu

  Homemade hand-teared tofu is made from soybeans, broken by hand and cooked with seasonings. Main ingredients include fresh tofu, scallions, ginger, garlic, soy sauce, and salt. The tofu is torn into small pieces and stir-fried or stewed with seasonings to absorb flavor.
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  Yan Jun's Thumb Pan-Fried Dumplings

  Yan Jun's thumb-sized pan-fried buns are made with pork filling seasoned with scallions and ginger, wrapped in dough and shaped like small thumbs, then pan-fried until the bottom is golden and crispy.
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  Mushroom Spicy Wood Vegetable

  A spicy mushroom dish featuring fresh mushrooms and root vegetables, stir-fried with garlic and ginger, seasoned to perfection.
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  Fava Bean Soup with Pea Shoots

  Pea shoot soup is a dish made primarily with pea shoots, cooked in a bean broth. After washing, the pea shoots are briefly blanched in boiling bean soup to preserve their fresh and tender texture. The bean soup is typically made by simmering yellow or green beans, offering a light flavor and rich plant-based protein.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.

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