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Mao Kui · Sichuan-style Offal & Roasted Duck (Dayoutown Branch)

Sichuan cuisine · ⭐ 4.5

5th Floor, Joy City Mall, Beima Road

Dishes

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  Spicy Shrimp Skewers

  A dish of skewered shrimp marinated in spicy sauce and grilled or boiled, known for its bold flavor and tender texture.
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  Spicy Layered Tofu

  A Sichuan dish featuring layered tofu cooked in a spicy sauce with vegetables, offering rich texture and bold flavors.
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  Spicy Triple Layer Tripe

  Spicy beef tripe is a Sichuan dish where sliced tripe is blanched in a special spicy and numbing broth made with fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic. Served with red oil and scallions, it's crisp and tender.
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  Spicy Potato

  Stir-fried potatoes is a dish using potatoes as the main ingredient. Potatoes are cut into pieces, boiled or fried until crispy outside and tender inside, then seasoned and simmered in sauce to absorb flavors. Commonly paired with green peppers and onions, seasoned with soy sauce, doubanjiang, garlic, and ginger.
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  Spicy Hot Pot Noodles

  Spicy hot pot noodles is a delicacy made primarily with hot pot noodles, paired with vegetables such as bean sprouts and seaweed, and cooked using a specially prepared hot pot base. During preparation, the noodles are boiled until tender, then mixed with various ingredients and seasonings before being topped with a spicy, aromatic hot pot broth to fully absorb its rich flavors.
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  Spicy Roast Duck

  Mao Kao Ya is a dish featuring roast duck as the main ingredient, paired with various vegetables and spices. The duck is carefully roasted to achieve tender meat and crispy skin. It is then sliced and cooked together with vegetables in a specially prepared spicy sauce, absorbing the rich, spicy flavor of the broth. Finally, it is garnished with chopped green onions and sesame seeds for added aroma and visual appeal.
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  Spicy Brain Slices

  Brain flower is a dish primarily made with pig brain as the main ingredient. The preparation involves cleaning the brain thoroughly, boiling it in hot water until cooked, then simmering it in a spicy and fragrant broth with various seasonings. Finally, it is garnished with chopped green onions and cilantro.
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  Spicy Chicken Feet

  A spicy Sichuan-style dish made with chicken feet simmered in a flavorful chili and spice sauce, known for its rich, numbing heat and tender texture.
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  Spicy Duck Blood

  Spicy duck blood is a traditional Chinese dish, primarily made with fresh duck blood. The preparation involves slicing the duck blood, seasoning it with spices and seasonings, cooking it to absorb flavors, and finally stir-frying it with vegetables and other ingredients.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Pickled Chili Pork Pot

  A spicy and tangy dish featuring tender pork slices stir-fried with pickled chili peppers, garlic, and ginger.
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  Pickled Pepper Frog Pot

  A spicy Sichuan dish featuring frog legs stir-fried with pickled peppers and aromatic spices, delivering a bold, numbingly hot flavor.
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  Big Arm Fried Dough Stick

  A popular Chinese street food shaped like an arm, made by deep-frying dough until crispy and golden. It's a favorite breakfast item with soy milk or congee.
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  Crispy Chicken Fortune

  A Chinese dish featuring a whole chicken marinated and deep-fried until the skin is crispy while the meat remains tender and juicy, often served with a special sauce.
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  Spicy Seafood Hot Pot

  Spicy seafood hot pot features fresh seafood like shrimp, crab, and shellfish, paired with vegetables and tofu. The base is stir-fried with chili, Sichuan pepper, ginger, and garlic, then simmered in broth.

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