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Mao Feifei Mao Kao Ya (Jilian Mall Branch)

Sichuan cuisine · ⭐ 4.3

Outer Street, Jilian Commercial Center, No. 268, Laodong East Road (50 meters from KFC)

Dishes

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  Potato

  Potatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
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  Peking Roast Duck

  Peking duck is a Chinese dish made from a whole duck, using tender Beijing ducks that are marinated and roasted in a special oven. The skin is crispy while the meat is juicy, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Sunrise Fried Egg

  Sun-fried eggs is a Chinese dish primarily made with eggs. The eggs are beaten and poured into hot oil to fry, forming a round egg cake with a crispy outer layer and a tender interior. A whole fried or scrambled egg is typically placed in the center of the egg cake, resembling the sun, hence the name.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Premium Beef Balls

  Premium beef balls made from fresh beef, hand-pounded into a smooth paste and shaped into tender, flavorful spheres, ideal in soup or with sauce.
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  Crispy Duck Intestines

  Crispy duck intestine is a dish featuring duck intestine as the main ingredient, quickly blanched or stir-fried to retain its crisp and tender texture, typically seasoned with garlic, chili, and green onion.
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  Bamboo Shoot Strips

  Bamboo shoot strips are a dish made primarily from bamboo shoots. After peeling, the shoots are sliced into thin strips and blanched or dressed cold to retain their crisp texture. Season with salt, vinegar, and sesame oil, or add garlic and chili for extra flavor.
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  Lotus Root Slices

  Lotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
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  Fresh Cut Beef

  Fresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.
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  Fresh Beef Tripe

  A Sichuan-style dish made with fresh beef tripe and tender beef, quickly blanched and seasoned with chili and Sichuan pepper for a spicy, numbing flavor.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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