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Jiao Dian · Sichuan & Cantonese Delicacies (Shangjia Center Branch)

Sichuan cuisine · ⭐ 4.7

L314, Shanghai Jia Center, No. 99, Xianxia Road

Dishes

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  Kung Pao Crystal Shrimp Balls

  Kung Pao水晶虾球 features fresh shrimp marinated, coated in a thin layer of starch paste, and deep-fried until crispy. Stir-fried with peanuts, scallions, ginger, garlic, and chili, then tossed in a savory-sweet sauce made from soy sauce, vinegar, sugar, rice wine, and cornstarch slurry for a tender, crunchy bite with mild heat and tangy sweetness.
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  Spicy Dan Dan Noodles with Blood Sausage

  Shancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
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  Sugar-Beaten Chicken

  A spicy and sweet cold dish made by marinating chicken in sugar, soy sauce, and chili, then air-dried or grilled for a chewy texture.
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  Spicy Blood Sausage Hot Pot

  A spicy Sichuan dish made with duck blood, offal, and vegetables in a fiery broth seasoned with chili and Sichuan peppercorns.
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  Pepper-flavored Ox Tongue

  Sichuan pepper beef tongue is a dish primarily made with beef tongue, carefully prepared with Sichuan pepper and various spices. The beef tongue becomes tender after being simmered, then combined with the unique aroma and spiciness of Sichuan pepper, resulting in a rich and layered flavor profile.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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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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  Spicy Pepper and Century Egg

  Burned pepper egg is a dish primarily made with preserved eggs and burned peppers. The preparation involves peeling and slicing the preserved eggs, then mixing them with the burned peppers and seasonings to create a unique texture and flavor.
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  Panda Ice Jelly

  Panda Ice Jelly is a chilled dessert dish primarily made with ice jelly. Key ingredients include ice jelly seeds or ready-made ice jelly, brown sugar syrup, crushed peanuts, sesame seeds, and diced fruits. To prepare, soak the ice jelly seeds, ferment them, then filter to obtain a gel-like substance. Add an appropriate amount of sugar water and seasonings, then chill before serving. It is commonly paired with crushed nuts and fruits to enhance texture and flavor.
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  Rose Ice Jelly

  Rose Ice Jelly is a chilled dessert primarily made with ice jelly, flavored with rose syrup or rose jam. To prepare, soak the ice jelly in water, then drain and mix with sugar water and rose jam until well combined. Chill before serving. Commonly served with toppings such as crushed peanuts and raisins.
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  Old Jar Sichuan Pickled Cabbage with Giant Squid

  A dish featuring traditional fermented pickled cabbage and tender giant squid, stir-fried to highlight the tangy, spicy flavor of the cabbage and the delicate seafood texture.
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  Egg Yolk Flowing Glutinous Rice Ball

  A Chinese dessert made of glutinous rice balls filled with creamy, runny salted egg yolk, deep-fried until golden and crispy on the outside.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Fresh Shrimp Vermicelli Pot

  Fresh shrimp and vermicelli stew uses fresh shrimp and vermicelli as main ingredients. Soak vermicelli, place at the bottom of the pot, add fresh shrimp, then pour in broth or water. Simmer gently until vermicelli absorbs the flavor and shrimp is cooked through. Add ginger slices and scallions for aroma.

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