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Yunxiu Jiayan · Fusion Sichuan Cuisine (Ciqikou Branch)

Sichuan cuisine · ⭐ 4.5

No. 167-2 Hengjie Street, Ciqikou, Unit 5-4

Dishes

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  Traditional Mapo Tofu

  Mapo tofu is a traditional Sichuan dish made with soft tofu and minced beef or pork, seasoned with doubanjiang, Sichuan peppercorns, and chili powder. Tofu is blanched, then simmered with the meat and spices, thickened with cornstarch, and garnished with green onions.
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  Stewed Intestines with Potatoes

  A Chinese home-style dish made by stewing pork intestines and potatoes together until tender, resulting in a rich, savory flavor.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Dry-burned Sea Bass

  Dry-burned sea bass is a dish made with fresh sea bass as the main ingredient, seasoned with scallions, ginger, garlic, doubanjiang (fermented broad bean paste), and other condiments. After preparation, the sea bass is pan-fried until golden brown on both sides, then simmered in a flavorful sauce to allow the fish to absorb the taste while maintaining a tender texture.
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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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  Braised Old Pumpkin

  A traditional Chinese dish featuring old pumpkin gently braised in a clay pot with garlic and scallions until tender and flavorful.
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  Chongqing Mao Xue Wang

  Ciqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
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  Secret-Recipe Barbecue Pork

  Braised barbecued pork made from pork tenderloin, marinated with soy sauce, honey, oyster sauce, rice wine, garlic, and five-spice powder, then grilled to a slightly charred surface and bright red color, with a juicy and tender interior.
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  Eagle Camphor Tea Duck

  A traditional Sichuan dish made by marinating duck and smoking it with camphor leaves and tea, resulting in a tender, aromatic flavor.
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  Rongchang Braised Goose

  Rongchang braised goose is a dish made primarily from goose meat, marinated and slowly simmered in a special braising sauce containing star anise, cassia bark, bay leaves, Sichuan pepper, ginger, and green onions.
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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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  Sour Radish and Kelp Duck Soup

  A nourishing soup made with duck, sour radish, and kelp, simmered slowly for a rich, tangy flavor.
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  Inherited Chicken Bean Flower (Individual Soup)

  A traditional Sichuan dish made from chicken mince and egg white, gently simmered into a silky, bean-flower-like soup served in individual portions.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Black Truffle Omelette

  A refined dish made by stir-frying eggs with fresh black truffle slices or paste, offering a rich, savory flavor and luxurious aroma.

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