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Emei Jiujia · Xin Chuan Cai (Guqu Lu Dian)

Sichuan cuisine · ⭐ 4.4

2nd Floor, Building A, Shidong International Plaza, No. 18 Guangqu Road (2nd-floor transfer elevator in the west entrance lobby of the plaza)

Dishes

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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef with vegetables like mung bean sprouts and cabbage. Thinly sliced beef is marinated, cooked in boiling water with vegetables, then topped with a spicy oil sauce made from chili and Sichuan pepper, and garnished with scallions and garlic.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Specialty Meat Patty

  Specialty meat pies are made from pork mince, scallion and ginger paste, egg, and seasonings, shaped into round patties and pan-fried or steamed. The outer layer is slightly crispy while the inside remains tender and juicy with rich flavor.
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  Premium Kung Pao Chicken

  Premium Kung Pao Chicken is made with chicken breast as the main ingredient, combined with peanuts, dried chili peppers, and Sichuan peppercorns, along with葱段 (scallion segments), ginger slices, and garlic slices for seasoning. The chicken is cut into cubes, marinated, then stir-fried together with the fried chili peppers and Sichuan peppercorns. A pre-mixed sauce—containing soy sauce, vinegar, sugar, cooking wine, and starch—is added and quickly tossed to coat evenly. Finally, deep-fried peanuts are sprinkled on top for a rich and satisfying texture.
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  Beef tendon

  Tendon from pigs or cows, soaked and blanched, often stewed or braised with wood ear mushrooms and carrots; chewy and gelatinous texture.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Fish-Flavored Shrimp Balls

  Fish-flavored shrimp balls use fresh shrimp, peeled with tails intact, marinated in salt and cooking wine, then blanched. Sauté葱姜蒜末, pickled chili, and doubanjiang, add fish-flavor sauce (sugar, vinegar, soy sauce, starch, water), boil, then toss with shrimp balls for a glossy, savory coating. Bright red, tender shrimp with complex flavor.
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  Sesame Sauce Sweet Pancake

  Sesame sauce sweet cake is a traditional Chinese pastry made primarily from flour, seasoned with sesame paste and sugar. It is crafted through steps including kneading the dough, rolling it flat, spreading the sesame-sugar mixture, rolling it up, flattening it, and then pan-frying. The finished product has a golden, crispy outer crust with a rich sesame aroma and sweetness inside, offering distinct layers.

Reviews

• Toni_2
  A friend had been hyping this Sichuan place up to me forever, so finally hit it up on the weekend. We ordered the premium gong bao ji ding (kung pao chicken) and honestly it lived up to the hype — chicken was super tender, the sweet, sour, and spicy thing was perfectly balanced, and the peanuts plus nuts combo was a really nice touch. Also got the ma jiang tang bing (sesame paste sugar flatbread) which was sweet, fragrant, flaky, and soft — literally couldn't stop eating it. Place was pretty clean, decor was simple but classy, good vibe for hanging out with friends. Service was solid too, food came out at a reasonable pace. Overall really happy with the experience, definitely coming back.