Close

Jiao Shi • Diaodui Chuan Cai (Ma Juqiao Store)

Sichuan cuisine · ⭐ 4.6

1st Floor, Building A, Runsheng Tower, No. 15 Huanke Middle Road

Dishes

• 

  Leshan Leaping Foot Beef Offal Hot Pot

  Leshan Leaping Foot Beef Offal Hot Pot features beef offal such as tripe, ox gizzard, and lung, simmered in a secret braising sauce. The broth is rich and flavorful, with a spicy, numbing, savory taste.
• 

  Jingdong Meat Pie

  Jingdong meat pies are made primarily from pork and flour. The pork is minced into a filling, seasoned, wrapped in dough, and then pan-fried. The crust turns golden and crispy, while the filling remains tender and juicy.
• 

  Cold-mixed Houttuynia herb

  Cold-mixed Houttuynia cordata is a dish primarily made with Houttuynia cordata, seasoned with garlic, chili oil, vinegar, and soy sauce, simply mixed and ready to serve. It has a refreshing taste and is ideal for summer consumption.
• 

  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
• 

  Sichuan Spiced Mixed Platter

  Sichuan-style braised platter features various ingredients like beef, pig trotters, eggs, dried tofu, and chicken wings, slowly simmered in a specially prepared braising liquid to absorb rich flavors.
• 

  Spicy Clam in Sauce

  Laozhi Yuanbei is a cold dish featuring fresh scallops, blanched and mixed with cucumber, carrot, and other vegetables, then tossed in a sauce made from soy sauce, vinegar, sugar, garlic, chili oil, and sesame oil.
• 

  Mixed Vegetable Salad

  Seasonal vegetable salad mainly consists of fresh vegetables like lettuce, cucumber, carrot, tomato, and purple cabbage. After washing and cutting, they are mixed and dressed. No heating is involved, preserving the vegetables' natural flavors.
• 

  Spicy Sichuan Boiled Fish

  Jiaoshe Shuizhuyu features tender fish slices with bean sprouts and cabbage, stir-fried with dried chilies and Sichuan peppercorns, then boiled in water. The dish has a bright red broth, silky fish, and crisp vegetables.
• 

  Spicy Sichuan Blood Duck Hot Pot

  Hot and Spicy Blood Duck Soup is a specialty dish from Chongqing, primarily made with beef tripe, mung bean sprouts, duck blood, and various spices and chili peppers. The soup has a bright red color and rich ingredients, blending together through stewing to create a unique flavor.
• 

  Boiling Fish

  A dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
• 

  Spicy Pepper Frog Legs

  Spicy pickled pepper froglets stir-fried with garlic, ginger, and scallions. Froglets are blanched to remove odor, then cooked with pickled peppers for a tender texture and rich spicy flavor.
• 

  Stone Pot Leek Aromatic Meat Sauce Noodles

  Stone pot leek aromatic meat sauce noodles are made by stir-frying minced pork with leeks, then mixing with cooked rice noodles in a stone pot. The dish features rich aroma and layered texture. Main ingredients include pork, leeks, and rice noodles, prepared using stir-frying and simmering methods.
• 

  Brown Sugar Hand-Pressed Ice Jelly

  Red sugar hand-pulled ice jelly is made by manually rubbing ice jelly seeds to extract the liquid, then mixing with water and letting it settle to solidify. Served with red sugar syrup—deep brown and rich in flavor—and topped with crushed peanuts, sesame, or fruits.
• 

  Old Chef's Boiled Pork

  Old Chef's boiled pork features pork tenderloin paired with bean sprouts and leafy greens, stir-fried with Sichuan peppercorns, chili, and doubanjiang before being simmered in broth. The dish is spicy, numbing, savory, with tender meat and rich sauce.
• 

  Preserved Meat Stir-fried with Lettuce

  A classic Chinese dish featuring preserved meats like cured pork or sausage stir-fried with crisp lettuce, offering a savory and satisfying flavor.
• 

  Fava Bean Soup with Pea Shoots

  Pea shoot soup is a dish made primarily with pea shoots and cooked in bean broth. Pea shoots are fresh, tender leaves, and the bean broth is typically prepared from yellow or green beans, resulting in a light and refreshing texture. To prepare, blanch the pea shoots briefly and then heat them together with the bean broth to preserve their fresh, delicate flavor.
• 

  Bone Broth Tofu

  Bone broth old tofu is a dish made by simmering old tofu in a rich broth prepared from pork or beef bones. The tofu cubes absorb the savory flavors of the broth through slow cooking, typically seasoned with a touch of green onions and ginger slices to preserve its natural taste.

Reviews