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Jingyou Ji · Sichuan-Chongqing Hot Pot Tavern (Shiquan Street Branch)

特色菜 · ⭐ 4.3

No. 992 Shiquan Street

Dishes

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  Xo Sauce Sichuan Cold Jelly Noodles

  Xo Sauce Sichuan Cold Jelly Noodles is a cold dish that combines Cantonese-style sauce with Sichuan flavors. The main ingredients include jelly noodles made from pea starch, homemade Xo sauce (simmered with dried scallops, shrimp, ham, chili, etc.), and garnishes like minced garlic, chopped scallions, and crushed peanuts. The basic preparation involves cutting the jelly noodles into strips or cubes, drizzling with Xo sauce, and tossing with the garnishes. The texture is smooth and refreshing, with a savory, slightly spicy sauce.
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  Sichuan-Chongqing Roasted Sea Bass

  Sichuan-Chongqing Roasted Sea Bass is a dish that combines the flavors of Sichuan and Chongqing. It primarily uses fresh sea bass, which is marinated and then roasted. During preparation, the sea bass is cleaned and marinated with basic seasonings such as ginger, scallions, cooking wine, and salt. The fish is then roasted in an oven or over charcoal until the skin is golden and crispy, and the flesh is tender. During roasting, a spicy sauce made from chili powder, Sichuan peppercorn powder, cumin, and other spices is often brushed on to add a numbing and spicy flavor. The finished dish features fragrant fish with a crispy exterior and tender interior, carrying the distinctive麻辣 (málà) aroma of the Sichuan-Chongqing region.
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  Cheese-Pulled Rice Cake Crispy Spicy Chicken

  This dish features chicken thigh meat and Korean rice cakes as main ingredients. The chicken is cut into pieces, marinated, coated with starch, and deep-fried until golden and crispy. The Korean rice cakes are boiled and then stir-fried together with the fried chicken in a wok with dried chili peppers, Sichuan peppercorns, garlic slices, ginger slices, and other spices. Finally, it is garnished with white sesame seeds and chopped green onions. The dish is characterized by crispy and tender chicken, chewy rice cakes, and an overall spicy flavor.
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  Yangmei Lychee Ice Tangyuan

  Yangmei Lychee Ice Tangyuan is a dessert made with glutinous rice balls, fresh yangmei and lychee fruits, served in chilled syrup or with ice. The cooked tangyuan are cooled and mixed with yangmei and lychee in cold syrup for a refreshing, smooth texture.
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  Sichuan-style Spicy Blood Duck Soup

  A spicy Sichuan dish made with duck blood, beef tripe, and vegetables in a rich, numbing broth.
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  Clam and Vermicelli Pot

  Stewed shrimp with vermicelli using fresh shrimp and vermicelli, simmered in a clay pot with broth or water, enhanced with ginger and scallions for a tender texture and flavorful absorption.
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  Braised Chicken Feet and Beef Tendon in Clay Pot

  A savory dish featuring chicken feet and beef tendon slowly simmered in a clay pot, resulting in tender, flavorful meat and rich broth.
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  Braised Duck Tongue and Frog in Clay Pot

  A flavorful dish featuring duck tongues and frog legs slow-cooked in a clay pot with aromatic spices.
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  Mint Crispy Fried Pork Ribs

  Mint Crispy Fried Pork Ribs are made by marinating pork ribs with mint, cooking wine, soy sauce, ginger, and garlic, then coating them with starch or frying batter before deep-frying until golden and crispy. Main ingredients include pork ribs, fresh mint leaves, starch, cooking oil, and basic seasonings. The ribs are marinated for at least 30 minutes, then fried until fully cooked, with an optional second fry for extra crispiness. The dish features a crispy exterior and tender interior with a refreshing mint aroma.
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  Black Truffle Bean Sprout Beef Fried Rice

  Black Truffle Bean Sprout Beef Fried Rice is a fusion-style fried rice dish. Main ingredients include rice, sliced beef, bean sprouts, and black truffle paste or shavings. The basic cooking method involves first stir-frying the beef until it changes color, then quickly stir-frying the bean sprouts. Day-old rice is added and broken up. Finally, black truffle paste or shavings are incorporated and stir-fried evenly, allowing the distinctive aroma of truffle to infuse the rice and ingredients. The finished dish features separate, fluffy rice grains, tender beef, crisp bean sprouts, with the unique fragrance of black truffle as its core flavor.

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