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Ma Liu Kee (West Dao Men Kede Mall Branch)

Sichuan cuisine · ⭐ 4.4

Unit L5-29, CapitaMall Beijing Xizhimen (Xihuan Plaza), No. 1 Xizhimen Wai Street

Dishes

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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  Traditional Sichuan Boiled Fish

  Traditional Sichuan-style boiled fish is made with fresh fish slices, paired with vegetables such as bean sprouts and greens. It is prepared by stir-frying the ingredients, adding broth and bringing it to a boil, then gently cooking in the hot liquid until the fish is tender and flavorful.
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  传统沸腾水煮鱼

  传统沸腾水煮鱼是一道经典川菜，以鲜嫩无刺的鱼片（如草鱼或黑鱼）为主料，配以豆芽、莴笋等蔬菜。制作时，鱼片经蛋清淀粉上浆后快速焯熟，铺于焯烫的蔬菜上，再淋上以大量干辣椒、花椒爆香的滚烫红油。成菜色泽红亮，鱼片滑嫩如豆腐，入口麻辣鲜香，红油的沸腾瞬间锁住鱼肉的鲜美，搭配清脆的蔬菜，口感层次丰富，辣而不燥，麻中带香，是川菜中极具代表性的味觉盛宴。
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Sichuan Preserved Egg with Charred Pepper

  Sichuan preserved egg with roasted green pepper is a cold dish made by mixing chopped Sichuan preserved eggs with roasted, peeled, and minced green peppers and garlic, then seasoned and mixed.
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  Sugar-coated hawthorn

  Sugar-coated hawthorn is a traditional snack made primarily from hawthorn berries and sugar. The method involves threading hawthorn onto bamboo skewers, dipping them into boiled syrup, and allowing them to cool to form a thin, sweet-and-sour candy coating.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Spicy and Sour Noodles

  Sour Spicy Noodles: Made primarily from sweet potato noodles, this dish is enhanced with ingredients such as bean sprouts, crushed peanuts, and soybeans. The sweet potato noodles are boiled and then topped with a specially prepared sour and spicy sauce, followed by the addition of the配料. The texture is smooth and slippery, and the broth is tangy and spicy.
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  Sweet rice wine almond ice jelly

  Sour plum almond ice jelly is a cold dish made with ice jelly, sweet fermented rice wine, and roasted almonds. The ice jelly, derived from pseudowintergreen or gellified seaweed, offers a smooth texture; the rice wine adds a subtle fermented sweetness, while almonds bring nutty flavor and crunch. Cut the ice jelly into pieces, mix with rice wine juice and crushed almonds, then chill before serving.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.
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  Glutinous Rice Ball

  Zongzi is a traditional Chinese dessert made primarily from glutinous rice flour, sesame seeds, and sugar. The preparation involves mixing glutinous rice flour with an appropriate amount of water to form a paste, then wrapping it around a filling of sesame and sugar, shaping it into round balls. Finally, the zongzi is deep-fried in hot oil until golden and crispy, then removed from the oil and drained before serving.

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