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Jiao Ai Shuizhu Yu Sichuan Cuisine (Motei Activity City Branch)

Sichuan cuisine · ⭐ 4.2

Shop 4E06, 4th Floor, Motian Huoli City Mall, No. 1777 Weixing 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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  Spicy麻 Chicken with Chili and Sichuan Peppercorns

  Spicy and numbing water chicken is a cold dish made primarily with chicken thighs or whole chicken. After being boiled and cooled, the chicken is cut into pieces and mixed with seasonings such as Sichuan peppercorns, chili oil, garlic, ginger, green onions, and cilantro. Its characteristics include tender chicken, rich seasoning, and a spicy, numbing, fragrant flavor with a distinct numbing sensation from the Sichuan peppercorns and a spicy aroma from the chili.
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  Amber Kung Pao Shrimp Balls

  Amber Kung Pao Shrimp Balls feature fresh shrimp, peanuts, scallions, ginger, garlic, and green/red peppers. Shrimp are marinated, stir-fried, then tossed in a savory Kung Pao sauce (soy sauce, vinegar, sugar, rice wine, starch). Finished with crispy peanuts for a glossy, tender, flavorful dish.
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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 Bamboo Shoots

  Scallion-scented bamboo shoots is a dish made primarily with fresh bamboo shoots and scallions. Bamboo shoots are sliced, blanched to remove bitterness, then stir-fried with white scallion segments. Seasoned with salt and light soy sauce, finished with chopped green scallions for aroma. Simple preparation highlights the natural flavors.
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  Super Delicious Braised Pork with Fried Sausage

  A flavorful dish made with cured pork and sausage, stir-fried with vegetables for a rich, savory taste that pairs perfectly with rice.
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  Spicy Mapo Tofu - Perfect Rice Companion

  Mapo Tofu is a traditional Chinese dish made primarily with soft tofu and minced beef, using fermented broad bean paste as a key seasoning. The tofu is cut into cubes and simmered with the sautéed minced beef and broad bean paste, then thickened with a cornstarch slurry and finished with chopped green onions for added aroma.
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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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