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Jiao Ai Spicy Boiled Fish Sichuan Cuisine (Nankai Joy City Store)

Sichuan cuisine · ⭐ 4.5

Shop 21B, Level 4, North Zone, Chaoliu Fengshang Pavilion, Dayue City, Nanmenwai Street (next to Dayu Teppanyaki)

Dishes

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  Wuchang Rice Fragrant Rice

  Five Constants Rice Blossom Fragrance rice is made from high-quality Five Constants Rice Blossom Fragrance rice, carefully washed and cooked with an appropriate amount of water. The finished rice has distinct grains, a soft and sticky texture, and a rich aroma.
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  Addictive Spicy Chicken

  Cut chicken into small pieces and marinate with cooking wine, salt, and other seasonings. Stir-fry dried chilies and Sichuan peppercorns until fragrant, then add the chicken pieces and stir-fry until golden and crispy. Finally, add葱姜蒜 (scallions, ginger, garlic) and seasonings, and stir well.
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  Kids Meal

  Children's meals typically include steamed chicken breast pieces, boiled carrot cubes, and potato cubes, served with soft rice or noodles. The ingredients are simply cooked to ensure a tender and easy-to-chew texture, making them suitable for children.
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  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.
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  Sichuan Crispy Pork Strips

  Shancheng Xiaosu Rou is a traditional delicacy made primarily from pork, which is marinated and then fried until golden and crispy. For preparation, pork with a balanced mix of fat and lean meat is selected, cut into strips, marinated with a special blend of seasonings, and then deep-fried in hot oil until the exterior is crunchy and the inside remains tender, with a golden color.
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  Jiao Ai Spicy Salt Boiled Fish

  Jiao Ai's salted pepper boiled fish, made with fresh fish meat as the main ingredient, combined with salted pepper and various spices, carefully simmered to create tender fish meat and rich broth that fully embodies the unique flavor of salted pepper.
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  Zesty Lemon Plum Drink

  Refreshing lemon plum drink made with hawthorn, dried tangerine peel, and black plums, sweetened with rock sugar. Finished with fresh lemon slices and ice for a crisp taste.
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  Sweet Love Bean Jelly

  Sweet Love Bean Jelly is made primarily from soft tofu, paired with red bean paste and sugar osmanthus, and prepared by steaming. The silky texture of the tofu blends harmoniously with the sweet red bean paste, then topped with sugar osmanthus to add a delicate floral aroma.
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  Pepper Oil Cucumber with Almonds

  Pepper oil cucumber and almond is a refreshing cold dish, primarily made with fresh cucumbers and crispy, tender almonds. The preparation is simple: slice the cucumbers, blanch the almonds, then toss everything with a specially prepared pepper oil to highlight the crispness of the cucumber and the smooth richness of the almonds.
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  Lychee-flavored Kung Pao Chicken

  Lychee-style Kung Pao Chicken is made with chicken breast as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The chicken is cut into cubes, marinated, then stir-fried together with a prepared sauce, and finally mixed with fried peanuts. This dish has a bright red color and a rich, complex flavor.
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  Scallion Fragrant Bamboo Shoots

  Scallion-scented bamboo shoots is a dish made primarily with fresh bamboo shoots and scallions. Bamboo shoots are sliced, blanched to remove bitterness, then stir-fried with white scallion segments. Seasoned with salt and light soy sauce, finished with chopped green scallions for aroma. Simple preparation highlights the natural flavors.
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  Shrimp and Crab-Filled Tofu

  Shrimp and crab roe tofu is a dish made with soft tofu, fresh shrimp, and crab roe. Tofu is blanched, then stir-fried with shrimp and crab roe, seasoned, thickened, and simmered to absorb the flavorful broth.
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  Spicy Mapo Tofu - Perfect Rice Companion

  Mapo Tofu is a traditional Chinese dish made primarily with soft tofu and minced beef, using fermented broad bean paste as a key seasoning. The tofu is cut into cubes and simmered with the sautéed minced beef and broad bean paste, then thickened with a cornstarch slurry and finished with chopped green onions for added aroma.

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