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Qiao Jiangnan (Pingyu Wanda JinHua Store)

Sichuan cuisine · ⭐ 4.3

Second Floor, Wanda Jinhua Hotel, Yingbin Street

Dishes

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  Qiaojiangnan Mao Wang

  Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin. Ingredients are blanched or cooked first, then stir-fried with spicy beef tallow base and simmered in broth, finished with green onions and chili powder.
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  Qiaojiangnan Roast Duck

  Qiaojiangnan Roast Duck uses premium Peking duck, marinated and roasted in a traditional oven. The skin is crispy, the meat tender, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls are made primarily from fresh shrimp, which is finely processed into shrimp balls and then combined with the classic Kung Pao seasoning, blending the aromas of scallions, ginger, garlic, and the mild spiciness of Sichuan peppercorns. During cooking, the shrimp balls are deep-fried to achieve a crispy exterior and tender interior, then stir-fried with a specially prepared Kung Pao sauce, resulting in an appealing color and rich aroma.
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  Dan Dan Noodles

  Dan Dan Noodles is a noodle dish primarily made with noodles, mung bean sprouts, and minced pork. After boiling the noodles, they are mixed with stir-fried mung bean sprouts and seasoned minced pork, then topped with specially prepared chili oil and Sichuan pepper powder, and finally garnished with chopped green onions and crushed peanuts.
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  Signature Braised Pork Belly

  Signature clay pot braised pork belly is simmered slowly with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and more until tender and glossy.
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  Clear Soup Chicken Bean Flower

  Clear chicken bean flower soup is a dish made primarily with chicken. Chicken breast is minced, mixed with egg white and starch, then cooked in boiling water to form a delicate, tofu-like texture. It's seasoned with clear broth and garnished with ham and dried mushrooms for a smooth, tender taste and clear soup color.
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  Spicy Beef Mapo Tofu

  Beef Mapo Tofu is a dish made with soft tofu and beef. Cubed tofu is stewed with sautéed beef mince, seasoned with doubanjiang, Sichuan pepper, chili, and thickened to a rich sauce.
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  Sesame Glutinous Rice Stick

  Sesame glutinous rice sticks are a traditional snack made from glutinous rice. The rice is steamed, mashed, flattened, cut into strips, and coated with sesame seeds for a crispy exterior and soft interior.
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  Lychee Ice Jelly with Cherry Tomatoes

  Lychee ice pudding with cherry tomatoes is a chilled dessert made from ice pudding, fresh lychees, and cherry tomatoes. Ice pudding is prepared using mung bean starch or mesona grass, then cooled. Lychees are pitted and cubed, cherry tomatoes halved, then mixed together with sugar syrup or honey and served chilled.
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  Custom Yogurt

  Custom yogurt is a beverage made primarily from milk or goat's milk, fermented with lactic acid bacteria. Depending on customer needs, sugar content, fruit flavors, nuts, and other ingredients can be adjusted. Additional personalized elements such as honey, fruits, or grains can also be added. During production, temperature and time must be carefully controlled to ensure the activity of the lactic acid bacteria.
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  Chicken Soup with Seasonal Vegetables

  Made with chicken as the main ingredient, combined with seasonal vegetables like cabbage, carrots, and mushrooms, gently simmered in water or broth. Chicken is blanched to remove odor, then cooked with sliced vegetables until fully tender and flavorful.
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  Spicy Mapo Tofu with Beef Cubes

  Mapo Tofu with Beef is a home-style dish featuring Sichuan flavors, using soft tofu, beef cubes, doubanjiang, Sichuan peppercorns, garlic, ginger, and green onions. Cook beef first, then stir-fry with doubanjiang and aromatics, add tofu to simmer, finish with ground Sichuan pepper and scallions.

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