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Jiao Ai Spicy Fish Water Boiled (Wuqing Wanda Branch)

Sichuan cuisine · ⭐ 4.4

Wanda Plaza, Foyuan Road, 4th Floor, Unit 4052

Dishes

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  Addictive Spicy Chicken

  Cut chicken into small pieces and marinate with cooking wine, salt, and other seasonings. Stir-fry dried chilies and Sichuan peppercorns until fragrant, then add the chicken pieces and stir-fry until golden and crispy. Finally, add葱姜蒜 (scallions, ginger, garlic) and seasonings, and stir well.
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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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  Spicy麻 Chicken with Chili and Sichuan Peppercorns

  Spicy and numbing water chicken is a cold dish made primarily with chicken thighs or whole chicken. After being boiled and cooled, the chicken is cut into pieces and mixed with seasonings such as Sichuan peppercorns, chili oil, garlic, ginger, green onions, and cilantro. Its characteristics include tender chicken, rich seasoning, and a spicy, numbing, fragrant flavor with a distinct numbing sensation from the Sichuan peppercorns and a spicy aroma from the chili.
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  Zesty Lemon Plum Drink

  Refreshing lemon plum drink made with hawthorn, dried tangerine peel, and black plums, sweetened with rock sugar. Finished with fresh lemon slices and ice for a crisp taste.
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  Le Shan Sweet Skin Duck

  Sweet-skinned duck is made from duck marinated, air-dried, then deep-fried until crispy. A special syrup or honey glaze is brushed on for a glossy red finish. The skin is crunchy while the meat remains tender with a sweet and slightly salty flavor.
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  Amber Kung Pao Shrimp Balls

  Amber Kung Pao Shrimp Balls feature fresh shrimp, peanuts, scallions, ginger, garlic, and green/red peppers. Shrimp are marinated, stir-fried, then tossed in a savory Kung Pao sauce (soy sauce, vinegar, sugar, rice wine, starch). Finished with crispy peanuts for a glossy, tender, flavorful dish.
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  红糖醪糟芋圆冰粉

  红糖醪糟芋圆冰粉是一道以芋圆、冰粉为主料的甜品。芋圆由木薯淀粉和紫薯或红薯制成，煮熟后呈透明状；冰粉用冰粉籽泡制而成，口感滑爽。红糖醪糟为辅料，由红糖和发酵糯米酒调制而成。制作时将芋圆与冰粉混合，加入红糖醪糟，可搭配花生碎、葡萄干等配料。
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  Lychee-flavored Kung Pao Chicken

  Lychee-style Kung Pao Chicken is made with chicken breast as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The chicken is cut into cubes, marinated, then stir-fried together with a prepared sauce, and finally mixed with fried peanuts. This dish has a bright red color and a rich, complex flavor.
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  Scallion Fragrant Pork Fritters

  Scallion-flavored crispy pork strips are made from pork tenderloin, sliced into strips and coated with starch and egg mixture, then deep-fried until golden and crispy. Scallions mixed with seasonings are tossed into the meat strips to enhance aroma. The finished dish is crispy on the outside and tender on the inside, with a rich scallion fragrance.
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  Shrimp Vegetable Salad

  Shrimp vegetable salad made with fresh shrimp and various raw vegetables, mixed after cooking the shrimp and adding cucumber, lettuce, tomato, and dressing.
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  酸菜牛肉煲

  酸菜牛肉煲以新鲜牛肉和酸菜为主要食材，将牛肉切块后与酸菜一同放入砂锅中炖煮。制作过程中通常加入姜片、葱段等辅料，通过慢火熬制使牛肉软烂入味，酸菜的酸香渗透到牛肉中，形成独特的风味。
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  Stir-fried Napa Cabbage with Aromatic Heat

  Stir-fried bok choy is a dish primarily made with bok choy (the heart of Chinese cabbage). The bok choy is sliced and quickly stir-fried over high heat, then seasoned with minced garlic and chili to enhance aroma, preserving the crisp and tender texture. Proper control of heat during cooking is essential to quickly release the ingredients' fragrance.

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