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Jiaowei Taigu Li · Shuizhu Yu Sichuan Cuisine (Consulate Store)

Sichuan cuisine · ⭐ 4.6

No. 38, Shisanwei Road, Units 6–7

Dishes

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  Tai Gu Li Duck Head

  Fresh duck heads are marinated, then slowly stewed with spices and chili. Main ingredients include duck head, star anise, cinnamon, Sichuan pepper. Rich flavor with a balanced salty-spicy taste and distinct braised aroma.
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  Shancheng Couple's Beef Tripe Sliced

  Made from beef offal such as beef tripe, beef tongue, and beef, boiled and sliced, then mixed with chili oil, Sichuan pepper, and cilantro. Spicy, numbing, and fragrant with rich layers of flavor, a classic cold dish in Sichuan cuisine.
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  Sichuan North Cold Jelly Noodles

  Chuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
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  Sichuan-Chongqing Spicy Braised Beef

  A flavorful beef dish from Sichuan and Chongqing, slow-cooked with spicy seasonings for a rich, aromatic taste.
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  Spicy Potatoes in Dry Pot

  Dry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
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  Chengdu Cold Noodles

  Chengdu Cold Noodles is a spicy and savory dish made with thin noodles, fresh vegetables, and a signature chili oil dressing. It's a popular summer meal in Sichuan cuisine.
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  Spicy Sichuan-style Boiled Fish

  A spicy Sichuan-style dish featuring tender fish in a rich, numbingly hot broth with vegetables.
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  Salt-and-Pepper Boiled Fish

  Sichuan-style salt-and-pepper boiled fish is a dish made primarily with fresh fish and vegetables such as bean sprouts and greens. The fish slices, after marinating, are cooked together with the vegetables in boiling water, then seasoned with salt and pepper to enhance the tender texture of the fish and crispiness of the vegetables, creating a rich and layered taste experience.
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  Stir-fried Bok Choy

  A Sichuan-style stir-fried dish made with bok choy, garlic, and chili for a fresh, savory flavor.
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  Yulin Small Crispy Meat

  A traditional snack from Yulin, Guangxi, made by frying marinated pork strips until crispy. Delicate and savory, often served as an appetizer or side dish.
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  Crab Roe Tofu Pudding

  A delicate dish made with soft tofu and crab roe, simmered in a savory broth for a rich, smooth flavor.
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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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