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Jiao Ai Shui Zhu Yu Chuan (Shijing Shan Wanda Store)

Sichuan cuisine · ⭐ 4.4

Units 311–312, 3rd Floor, Wanda Plaza, No. Yi-18 Shijingshan Road

Dishes

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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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  Sichuan Crispy Pork Strips

  Shancheng Xiaosu Rou is a traditional delicacy made primarily from pork, which is marinated and then fried until golden and crispy. For preparation, pork with a balanced mix of fat and lean meat is selected, cut into strips, marinated with a special blend of seasonings, and then deep-fried in hot oil until the exterior is crunchy and the inside remains tender, with a golden color.
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  Jiao Ai Spicy Salt Boiled Fish

  Jiao Ai's salted pepper boiled fish, made with fresh fish meat as the main ingredient, combined with salted pepper and various spices, carefully simmered to create tender fish meat and rich broth that fully embodies the unique flavor of salted pepper.
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  椒爱鲜鸡汤老坛酸菜鱼（大份）

  椒爱鲜鸡汤老坛酸菜鱼以大份量呈现，选用新鲜黑鱼或巴沙鱼片为主料，配以老坛发酵的酸菜、野山椒和金黄鸡汤熬制汤底。鱼肉经淀粉抓拌后滑嫩不易散，酸菜爽脆开胃，汤色金黄浓郁。制作时先炒香酸菜与调料，加入鸡汤煮沸后下鱼片烫熟，最后淋上热油激发出花椒与干辣椒的香气。口感酸辣鲜香，鱼片嫩滑，汤底醇厚微麻，酸爽过瘾，适合多人分享。
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  Boiling Sichuan Spicy Pork

  Sichuan-style boiled pork slices feature tender pork loin with bean sprouts and cabbage, simmered in boiling water, then topped with hot oil and spices like chili and Sichuan peppercorns for a rich flavor.
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  Pepper Oil Cucumber with Almonds

  Pepper oil cucumber and almond is a refreshing cold dish, primarily made with fresh cucumbers and crispy, tender almonds. The preparation is simple: slice the cucumbers, blanch the almonds, then toss everything with a specially prepared pepper oil to highlight the crispness of the cucumber and the smooth richness of the almonds.
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  Sichuan-style Fish in Spicy Pepper Sauce

  Sichuan pepper boiled fish features tender fish slices with bean sprouts and lettuce, seasoned with fried Sichuan peppercorns and sansho pepper. After stir-frying doubanjiang, ginger, and garlic, water is added to boil, then fish slices are cooked through. Topped with fresh sansho pepper and green onions. The broth is bright red, the fish silky, and the aroma of sansho intense.
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  Shrimp and Crab-Filled Tofu

  Shrimp and crab roe tofu is a dish made with soft tofu, fresh shrimp, and crab roe. Tofu is blanched, then stir-fried with shrimp and crab roe, seasoned, thickened, and simmered to absorb the flavorful broth.
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  Crab Stick Vegetable Salad

  Crab stick vegetable salad is made primarily with fresh crab sticks, lettuce, cherry tomatoes, cucumbers, and other vegetables, drizzled with a specially prepared sauce and simply mixed. This dish features vibrant colors, a refreshing taste, and rich nutrition.
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  Spicy Mapo Tofu - Perfect Rice Companion

  Mapo Tofu is a traditional Chinese dish made primarily with soft tofu and minced beef, using fermented broad bean paste as a key seasoning. The tofu is cut into cubes and simmered with the sautéed minced beef and broad bean paste, then thickened with a cornstarch slurry and finished with chopped green onions for added aroma.
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  Spicy Chicken Cubes

  Spicy diced chicken is a dish made primarily with chicken and seasoned with chili peppers and other spices. The chicken is cut into small cubes and stir-fried with Sichuan peppercorns and dried chilies, resulting in a bright red color.

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