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InterContinental Jing'an Hotel - Tian Shu Ge Sichuan Restaurant

Sichuan cuisine · ⭐ 4.5

3rd Floor, Jing'an InterContinental Hotel, No. 500 Hengfeng Road

Dishes

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  Hometown Stuffed Pork

  Hometown stuffed pork is a Sichuan dish made with pork belly, stir-fried with doubanjiang, green peppers, ginger, and garlic. The pork is first boiled and then stir-fried, resulting in a tender texture and rich spicy flavor.
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  Classic Sour Cabbage Fish

  Ancient-style sour cabbage fish features fresh grass carp, fermented sour cabbage, ginger slices, garlic cloves, and chili. Fish slices are marinated with wine and salt, sour cabbage is washed and cut. Boil water, add sour cabbage to release aroma, then simmer fish bones for broth. Add fish slices to cook through, finish with scallions and Sichuan pepper oil.
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  Sichuan Dan Dan Noodles

  Sichuan Dan Dan Noodles is a traditional Sichuan noodle dish made primarily with thin noodles, mung bean sprouts, and minced pork. After boiling the noodles, they are mixed with stir-fried minced pork and mung bean sprouts, then drizzled with a specially prepared spicy and numbing sauce before serving.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Premium Snowflake Beef Ribs

  Premium snowflake beef ribs, slow-cooked and grilled to perfection, offering tender, juicy meat with a rich, savory flavor.
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  Sichuan-style Boiling Fish

  Sichuan-style boiling fish features fresh grass carp, paired with bean sprouts and lettuce. The fish slices are marinated with wine and ginger, then stir-fried with chili, Sichuan peppercorns, and doubanjiang. After boiling in broth, it's poured over vegetables in a serving bowl, finished with hot oil for aroma.
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  Premium Maoxuewang

  Premium Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat (pig's intestine), luncheon meat, bean sprouts, and tofu skin. It is prepared by boiling these ingredients in water and then simmering them with a specially crafted spicy and numbing seasoning and aromatic spices.
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  Gelushan Spicy Chicken Rice

  Gelushan spicy chicken rice features tender chicken stir-fried with dried chilies and Sichuan peppercorns, served over steamed rice for a bold, aromatic flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Stoneware Fresh Shrimp and Tofu

  A dish featuring fresh shrimp and soft tofu, cooked in a heated stone pot with aromatics for a rich, savory flavor.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Sichuan-Style Spicy Chicken

  Sichuan-style water chicken is a cold dish made from chicken thighs or whole chicken, boiled, cooled, and sliced. Topped with crushed peanuts, green onions, ginger, garlic, and cilantro, then dressed with a sauce of chili oil, Sichuan pepper powder, soy sauce, vinegar, sugar, and sesame paste.

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