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Jing · Sichuan Cuisine (Changjiahu Shopping Park Branch)

Sichuan cuisine · ⭐ 4.2

No. 133, Nanbin Road, Tanzishí Subdistrict, (beside the French Marine Barracks)

Dishes

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  Wagyu Mapo Tofu

  Wagyu Mapo Tofu features tender tofu with minced wagyu beef, stir-fried with doubanjiang, Sichuan peppercorns, garlic, and ginger for a rich, flavorful dish.
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  Kung Pao Shrimp

  Fresh South American shrimp stir-fried with peanuts, dried chilies, and garlic in a spicy-sweet sauce, a modern twist on the classic Sichuan Kung Pao dish.
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  Spicy Chicken from Mountain City

  Mountain City Spicy Chicken is a dish made primarily from chicken, stir-fried with dried chilies, Sichuan peppercorns, and other spices. The chicken is cut into pieces, marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a spicy and delicious dish.
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  Dry-Braised River Catfish

  A Sichuan dish featuring river catfish braised with fermented bean paste, chili, and aromatics until tender and flavorful.
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  Clear Soup with Chinese Cabbage

  Hot water cabbage is a dish made from the heart of Chinese cabbage, simmered in premium broth with various ingredients. The cabbage hearts are blanched and slowly stewed in clear soup to absorb its essence, resulting in a crystal-clear broth and tender texture. High-quality broth is prepared by long-simmering old hen, ham, and pork bones, then filtered for purity.
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  Odd Flavor Crispy Snowflake Beef

  Odd Flavor Crispy Snowflake Beef is a Chinese dish made with high-quality snowflake beef, featuring a crispy exterior and tender interior. It is prepared using special seasoning and frying techniques to achieve its unique odd flavor.
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  Lantern Gauze and Moon Bamboo Mushroom Soup

  Lantern Gauze and Moon Bamboo Mushroom Soup is a soup made with bamboo mushrooms, chicken, and ham. The bamboo mushrooms are crisp and tender, with a fresh taste when cooked in broth, offering a unique mountain flavor.
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  Premium Seafood Mǎoxiāng

  Premium seafood Mao Xue Wang features duck blood, bean sprouts, and rice noodles, with shrimp, squid, clams, and other seafood, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth for rich flavor.
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  Red Robe Boiling Frog

  A spicy Sichuan dish featuring fresh frog cooked in a fiery sauce with chili and Sichuan peppercorns, served hot.
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  Red Robe Juicy Pigeon

  A succulent pigeon dish marinated in a secret red robe sauce and roasted to perfection, featuring crispy skin and juicy meat.
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  Huo Xiang Spicy Wagyu Cubes

  Tender wagyu cubes stir-fried with ho xiang and Sichuan pepper, delivering a fragrant and spicy flavor.
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  Spicy Stir-Fried Pork with Chili

  Chili Stir-Fried Pork is a home-style dish primarily made with pork and chili peppers. The preparation involves slicing the pork thinly, cutting the chilies into segments, and mincing ginger and garlic. Heat oil in a wok, add ginger and garlic to stir-fry until fragrant, then add the pork slices and stir-fry until they change color. Finally, add the chili segments and quickly stir-fry together, seasoning with an appropriate amount of salt and soy sauce.
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  Pickled Cabbage and Rice Cake with Crab

  Pickled cabbage and rice cake with crab is a Chinese dish made with pickled cabbage, rice cake, and crab. The pickled cabbage and rice cake are cooked together with the crab, allowing it to absorb the broth, resulting in a delicious and refreshing taste.
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  Fish-Flavored Sea Cucumber

  A Sichuan dish featuring sea cucumber stir-fried with vegetables in a sweet and sour fish-flavored sauce.
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  Abalone Stir-Fried Pork

  Abalone stir-fried with pork is a Chinese dish primarily made with pork belly and fresh abalone. The pork slices are stir-fried with minced garlic and ginger slices, then abalone slices are added and continued to be stir-fried. Seasonings are added, followed by thickening the sauce and reducing it to a glossy finish. The cooking process emphasizes precise heat control to ensure tender meat and succulent abalone.
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  Longyan Braised Pork

  A Sichuan dish made by slow-cooking pork belly with longan fruit, soy sauce, and sugar until tender and flavorful.

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