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Mijue (Jiangyan Store)

Sichuan cuisine · ⭐ 3.8

No. 93 Quantang Road, Unit 4, Ground Floor, Shop 008

Dishes

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  Spicy Pot Roast Pork Ribs

  Spicy pot spare ribs is a dish featuring pork ribs as the main ingredient, typically stir-fried with vegetables like potatoes, green peppers, and onions, seasoned with doubanjiang, garlic, ginger, and chili, then slowly stewed over low heat until flavorful, finally thickened and served.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Tomato Snapper Fish and Shrimp Balls

  A Cantonese dish featuring fish and shrimp balls simmered in a tangy tomato sauce, offering a delicate balance of sweetness and acidity.
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  Secret-Recipe Grilled Lamb Skewers

  Fresh lamb leg meat is marinated with special spices and grilled on skewers, resulting in tender and aromatic kebabs.
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  Secret Tender Beef

  Tender beef slices marinated in a secret sauce and stir-fried quickly for a rich, savory flavor.
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  Secret Flavor Lobster Dish

  Fresh lobster is marinated in a secret sauce, then deep-fried to perfection—crispy outside, tender inside, with a bold spicy and aromatic flavor.
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  Secret Flavor Signature Grilled Fish

  Fresh fish grilled with a secret spice blend and vegetables, served hot and flavorful.
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  Sour Cabbage Black Fish

  Sour cabbage black fish is a dish made primarily with black fish and sour cabbage. Black fish slices are marinated with rice wine and salt, while sour cabbage is cut into pieces. Heat oil in a pan, stir-fry the sour cabbage first, then add broth or water to boil. Add the black fish slices and cook until done, then season.
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  Premium Maoxuewang

  Golden Grade Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then simmered in a specially prepared spicy and numbing broth, and finally garnished with chopped green onions and cilantro.
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  Konjac Balls

  Konjac pearls are a thread-like ingredient made from konjac powder, resembling fine vermicelli in appearance and appearing semi-transparent. Through a unique production process, konjac pearls achieve elasticity and a smooth, refreshing texture. They are commonly stir-fried, simmered in soup, or mixed cold with vegetables or meat, making them an excellent choice for healthy eating.

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