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Xu Jia Cai (SKP Store)

Sichuan cuisine · ⭐ 4.7

6th Floor, SKP, No. 87 Jianguo Road

Dishes

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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls is a dish made primarily with large shrimp, paired with green onions, ginger, garlic, and dried chilies, carefully prepared through a meticulous cooking process. The shrimp are deveined with tails intact, coated in starch, then deep-fried until golden and crispy. They are then quickly stir-fried with a specially crafted Kung Pao sauce, resulting in a bright red color and a spherical shape that is visually appealing.
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  Hand-Pressed Brown Sugar Ice Jelly

  Hand-made red sugar ice jelly made from sweet potato or pea flour, shaped by hand and served with red sugar syrup, crushed peanuts, and raisins. The powder is mixed with water, left to set, then hand-rubbed into thin strands and topped with boiled red sugar sauce and dried fruits.
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  Hanyuan Sichuan Pepper Crispy Pigeon

  Han源花椒脆皮鸽 features pigeon marinated and deep-fried until crispy, then stir-fried with Han源花椒 to infuse its numbing aroma into the meat. Crispy skin, tender inside, rich in Sichuan pepper fragrance.
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  Hanyuan Sichuan Pepper Crisp Tripe

  Hanyuan pepper crispy tripe features fresh tripe and Hanyuan peppercorns. Tripe is quickly blanched to retain crispness, then mixed with stir-fried Hanyuan pepper, garlic, and ginger. Highlights the numbing aroma of pepper and the crunchy texture of tripe, with precise heat control in preparation.
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  Boiling Snakehead Fish

  Boiling Bamboo Fish is a dish featuring bamboo fish as the main ingredient. The fish is carefully prepared and stir-fried at high heat with a special blend of chili peppers, Sichuan peppercorns, and other seasonings, allowing the flavors to fully penetrate the fish meat and create an appealing color. The dish offers tender fish flesh and rich, flavorful sauce.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Brown Sugar Handmade Glutinous Rice Cake

  Glutinous rice cake made by soaking, steaming, and hand-pounding glutinous rice into a ball, then cutting it into pieces and frying until crispy, finally coated with sweet brown sugar syrup.
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  Sichuan Beef Tongue with Sichuan Peppercorns

  A Sichuan dish featuring beef tongue stir-fried with Sichuan peppercorns, known for its numbing and spicy flavor.
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  Fragrant Spicy Chicken

  Fragrant Spicy Chicken is a dish made primarily from chicken, seasoned with various spices and chili peppers. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with spices and chili peppers to allow the chicken to fully absorb the spicy and aromatic flavors.
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  Scallion Bream

  Scallion bream is a dish featuring bream as the main ingredient. The fish is cleaned, marinated with seasonings, then pan-fried or boiled, and finally garnished with chopped scallions to enhance its aroma.
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  Chicken Bean Curd in Broth

  Chicken and egg white soup, made by mixing minced chicken breast, egg whites, starch, and broth, then steamed to a silky tofu-like texture. Delicate, tender, with a clear and fresh broth.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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