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Jiao Ai Shui Zhu Yu Chu Cai (Beijing Superendid Hehui Store)

Sichuan cuisine · ⭐ 4.4

LG2-106A, Basement Level 2, Building B2, Courtyard No. 1, Beiqing Road

Dishes

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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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  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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  Jiao Ai Mao Xue Wang

  Jiao'ai Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef tendons, bean sprouts, and canned meat. Ingredients are blanched or cooked first, then simmered in a special spicy麻 (ma) sauce, finished with Sichuan pepper and chili powder.
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  Jiao Ai Old Brine Sichuan Fish (Large)

  Made with grass carp as the main ingredient, this dish is prepared using old jar pickled vegetables, fermented chili peppers, ginger slices, garlic cloves, bean sprouts, and other ingredients. The fish slices are stewed together with the pickled vegetables, resulting in a rich broth and tender, delicate fish meat.
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  椒爱鲜鸡汤老坛酸菜鱼（大份）

  椒爱鲜鸡汤老坛酸菜鱼以大份量呈现，选用新鲜黑鱼或巴沙鱼片为主料，配以老坛发酵的酸菜、野山椒和金黄鸡汤熬制汤底。鱼肉经淀粉抓拌后滑嫩不易散，酸菜爽脆开胃，汤色金黄浓郁。制作时先炒香酸菜与调料，加入鸡汤煮沸后下鱼片烫熟，最后淋上热油激发出花椒与干辣椒的香气。口感酸辣鲜香，鱼片嫩滑，汤底醇厚微麻，酸爽过瘾，适合多人分享。
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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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  Le Shan Sweet Skin Duck

  Sweet-skinned duck is made from duck marinated, air-dried, then deep-fried until crispy. A special syrup or honey glaze is brushed on for a glossy red finish. The skin is crunchy while the meat remains tender with a sweet and slightly salty flavor.
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  Brown Sugar Glutinous Rice Cake

  Glutinous rice balls filled with brown sugar, made by soaking, steaming, and kneading glutinous rice into a dough, then wrapping it around the sweet filling and shaping into rounds or ovals before frying until golden and crispy. The outer layer is soft and chewy, while the inner filling is richly sweet.
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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 Pork Fritters

  Scallion-flavored crispy pork strips are made from pork tenderloin, sliced into strips and coated with starch and egg mixture, then deep-fried until golden and crispy. Scallions mixed with seasonings are tossed into the meat strips to enhance aroma. The finished dish is crispy on the outside and tender on the inside, with a rich scallion fragrance.
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  Extra Delicious Sichuan Twice-Cooked Pork

  Extra delicious Sichuan twice-cooked pork is a classic Sichuan dish, mainly made with pork belly and broad bean paste. The pork is first boiled and then stir-fried with broad bean paste, ginger, garlic, and other seasonings, resulting in a fragrant and slightly spicy flavor.
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  Stir-fried Napa Cabbage with Aromatic Heat

  Stir-fried bok choy is a dish primarily made with bok choy (the heart of Chinese cabbage). The bok choy is sliced and quickly stir-fried over high heat, then seasoned with minced garlic and chili to enhance aroma, preserving the crisp and tender texture. Proper control of heat during cooking is essential to quickly release the ingredients' fragrance.

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