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Chai Ji Jianghu Cuisine (Guanggu Tian Di Store)

Sichuan cuisine · ⭐ 4.2

Floor 1, Zone F, Guanggu Tiandi, No. 519 Guanshan Avenue

Dishes

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  Dongpo Braised Pork

  Dongpo braised pork is a Chinese dish made with pork belly, simmered with soy sauce, sugar, rice wine, scallions, ginger, and star anise after blanching. The pork is cut into cubes, pan-fried to release oil, then seasoned and slowly stewed until tender and glossy.
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  Le Shan Grilled Beef Bites

  A flavorful dish of tender beef bites marinated in secret spices and grilled over charcoal for a smoky aroma and rich taste.
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  Traditional Handmade Spicy Chicken

  A classic Sichuan dish made by frying chicken until crispy, then stir-frying with dried chilies and Sichuan peppercorns for a spicy, aromatic flavor.
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  Ice Jelly

  Ice jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
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  Sichuan Mapo Tofu

  Mapo tofu is a Sichuan dish made with soft tofu and minced beef, stir-fried with fermented bean paste, chili powder, and Sichuan peppercorns, then simmered together. Tofu is blanched, meat and spices are sautéed, then broth is added to gently cook the tofu before thickening and garnishing with green onions.
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  Bamboo Shoot and Pork Bone Soup

  Bamboo bone lotus root soup is primarily made from pork bones and lotus roots. After blanching the pork bones, they are cooked together with lotus roots in a pot with clear water, slowly simmered for several hours until the broth turns milky white and develops a rich flavor. The ingredients are simple, and the preparation mainly involves long, slow stewing.
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  Signature Iron Pot Beef

  A signature dish featuring tender beef slow-cooked in an iron pot with vegetables, delivering rich flavor and aroma.
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  Chaiji Mao Xu Wang

  Chaiji Mao Xu Wang is a Sichuan dish made with ingredients such as beef tripe, duck blood, and yellow throat. These ingredients are cooked together with a spicy and numbing broth, then added with vegetables like bean sprouts and wood ear mushrooms, offering a rich and spicy flavor.
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  Chai's Mouth-Watering Bullfrog Stew

  A spicy and flavorful stew featuring bullfrog as the main ingredient, cooked with vegetables in a secret sauce, delivering a rich, numbingly delicious experience.
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  Osmanthus Honey Glazed Pumpkin

  Steamed pumpkin glazed with osmanthus honey, sweet and fragrant, soft and tender.
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  Sichuan Boiled Pork Slice

  A classic Sichuan dish featuring tender pork slices cooked in a spicy, numbing broth with vegetables and chili oil.
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  Spicy Pig Intestine and Frog Stir-fry

  A spicy Sichuan-style dish featuring pork intestines and frog stir-fried with chili, garlic, and vegetables for a bold, numbing flavor.
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  Stone Pot Fungus and Tofu

  A dish made with soft tofu and hair-like fungus, simmered in broth in a stone pot for rich flavor and tender texture.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Red Bean Paste

  Red bean paste is a traditional dessert made primarily from red beans and sugar. The preparation involves soaking the red beans, cooking them until tender, then mixing in sugar until they reach a sandy texture. It has a smooth texture, with the aroma of red beans perfectly blended with the sweetness of sugar.
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  Flying Knife Potato Slices

  A Chinese dish made of thinly sliced potatoes, fried or stir-fried quickly with seasonings like scallions and chili, known for its crisp texture and precise slicing technique.

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