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Xu Jia Cai (DT51 Branch)

Sichuan cuisine · ⭐ 4.6

No. 98 Bei Yuan Road Courtyard, Building 1, DT51 Shopping Mall, 7th Floor, Unit A7008

Dishes

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  3-Liang Snowflake Beef Mapo Tofu

  Mapo tofu is made with soft tofu and minced beef, seasoned with doubanjiang, Sichuan peppercorns, garlic, and ginger, then thickened with a cornstarch slurry. Three-ounce snowflake beef, a premium cut, adds aroma and richness when cooked with the tofu.
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  Kung Pao Abalone Shrimp Balls

  Peking-style giant shrimp balls made with fresh shrimp, marinated, lightly coated in starch and deep-fried until golden. Roasted peanuts are set aside. Stir-fry dried chilies and Sichuan peppercorns in oil, add minced garlic, ginger, scallions, and doubanjiang to create red oil. Pour in the Peking sauce (soy sauce, vinegar, sugar, rice wine, cornstarch slurry), toss with shrimp balls, then mix in peanuts.
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  Hand-Pressed Brown Sugar Ice Jelly

  Hand-made red sugar ice jelly made from sweet potato or pea flour, shaped by hand and served with red sugar syrup, crushed peanuts, and raisins. The powder is mixed with water, left to set, then hand-rubbed into thin strands and topped with boiled red sugar sauce and dried fruits.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Han Yuan Sichuan Pepper Crispy Pigeon

  This Han Yuan Sichuan Pepper Crispy Pigeon uses fresh pigeon with a crispy skin and tender meat. It is seasoned with Han Yuan Sichuan pepper, giving it a unique spicy and numbing flavor.
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  Half Sichuan Pepper Crispy Pigeon

  Half a pigeon marinated and coated with Huayuan Sichuan pepper powder, then deep-fried until crispy. Huayuan pepper adds a unique numbing aroma, while the pigeon meat remains tender and juicy.
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  Hanyuan Sichuan Pepper Crispy Tongue

  Hanyuan Sichuan Pepper Crispy Tongue is a Sichuan dish made with pork tongue and Hanyuan Sichuan pepper. The pork tongue is fried until crispy and then mixed with Sichuan pepper and other seasonings, resulting in a crunchy texture with a strong pepper aroma.
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  Clear Soup with Chicken and Tofu Pudding

  Clear soup with tender chicken and egg white, made by simmering minced chicken and egg white in premium broth to create a delicate, silky texture. The soup is clear and the ingredients are fresh and flavorful.
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  Chengdu Spicy Pork Sauce Dan Dan Noodles

  Rongcheng Sautéed Pork Noodles feature fine noodles with stir-fried minced pork, crushed peanuts, green onions, garlic paste, and chili oil. Tossed in a savory sauce made from soy sauce, vinegar, Sichuan pepper powder, and sesame paste.
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  Xu Family Beef Hot Pot

  Xu Family Beef Hot Pot is a Sichuan dish made with beef and vegetables such as bean sprouts and cabbage, cooked with spicy and numbing seasonings. It has a fresh and aromatic flavor with a strong spicy taste.
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  Xu Family Fragrant Beef Sichuan Boiled

  Xu's Fragrant Beef Sichuan Boiled Water features beef slices with bean sprouts, cabbage, and wood ear mushrooms, cooked by boiling then stir-frying. After blanching the beef, it's stewed with doubanjiang, chili, and Sichuan peppercorns, finished with green onions and cilantro.
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  Sichuan Catfish in Green Chili Sauce

  Green chili sauce Sichuan catfish made with catfish as the main ingredient, combined with green peppers, chili, garlic, ginger, etc., cooked by stir-frying or braising. The fish meat is tender and the green chili sauce is rich, blending the freshness of green peppers with the spiciness of chili.
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  Fragrant Boiling Snakehead Fish

  Fragrant boiled snakehead fish with fresh snakehead fish, bean sprouts, garlic, ginger, and green onions. Fish slices are marinated, then cooked with vegetables in a special sauce, finished with chili and Sichuan pepper, and drizzled with hot oil for aroma.

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