Molly Restaurant (Airport Store)
Sichuan cuisine · ⭐ 4.2
Building 3, Konggang International Residential Community
Dragon Mate tips
If you are traveling in China to visit Shijiazhuang, this restaurant is worth a stop for great food. This restaurant is located at Building 3, Konggang International Residential Community. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kung Pao Chicken, Pork Rib Noodle Stew, Fried Fresh Milk.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shijiazhuang
- Category: Sichuan cuisine
- Rating: 4.2
- Address: Building 3, Konggang International Residential Community
- Popular dishes: Kung Pao Chicken, Pork Rib Noodle Stew, Fried Fresh Milk, Sweet and Sour Pork Tenderloin, Jasmine Mawang
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Dishes
Kung Pao ChickenKung 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.
Pork Rib Noodle StewA hearty dish made by slow-cooking pork ribs and noodles in a savory broth, resulting in tender meat and flavorful noodles.
Fried Fresh MilkFried fresh milk is a dessert made primarily from fresh milk and starch. First, mix fresh milk with an appropriate amount of starch evenly, then cook until thickened and refrigerate until solidified. Next, cut into strips, coat with batter or breadcrumbs, and deep-fry in hot oil until golden and crispy.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Jasmine MawangA fusion dish combining Sichuan flavors with jasmine aroma, featuring duck blood, tripe, and beef tendons in a spicy broth, finished with jasmine petals for a fragrant twist.
Jasmine Boiled FishFresh fish slices cooked in a jasmine tea-infused broth, combining the aromatic floral notes of jasmine with the bold spiciness of Sichuan cuisine.
Pineapple Shrimp BallsPineapple shrimp balls is a dish featuring fresh shrimp and fresh pineapple. Shrimp is marinated and stir-fried until cooked, then pineapple chunks are stir-fried together with the shrimp and seasoned appropriately, resulting in tender shrimp and sweet pineapple with a rich flavor.
Vegetable Kewpie SaladA refreshing salad made with fresh vegetables like lettuce, cucumber, and tomato, dressed with Kewpie dressing for a light and healthy meal.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Spicy Duck HeadsSpicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.