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Jiao Ai Water-boiled Fish Sichuan Cuisine (Zhongjie Dayuecheng Branch)

Sichuan cuisine · ⭐ 4.7

4th Floor, Building C, Xiaoshizi Street Dayuecheng, Unit C449

Dishes

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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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  Spicy Braised Mixed Delicacies

  A spicy Sichuan-style dish featuring a mix of ingredients like chicken wings, tofu skin, potatoes, and seaweed, slow-cooked in a rich, aromatic chili sauce.
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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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  Brewed Plum Syrup Drink

  Brewed hawthorn plum tea mainly uses ingredients like Chinese plums, hawthorn, dried tangerine peel, and licorice. After boiling in water, it's simmered slowly to fully release the flavors, then strained and cooled before drinking.
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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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  Stewed Pork with Bok Choy

  Loin meat stir-fried with Chinese cabbage is a dish primarily made with pork belly and Chinese cabbage (Napa cabbage). First, slice the pork belly and marinate it to infuse flavor. Then wash and prepare the Chinese cabbage. Next, heat oil in a wok, stir-fry the pork slices until slightly curled, add minced garlic and dried chili for aroma, followed by quickly stir-frying the Chinese cabbage. Once the cabbage is just cooked through, season with salt and chicken powder, stir well, and serve.
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  Fennel Oil Stick

  Fennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
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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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